The relation of lamb quality factors to grade, marbling, carcass value and sensory evaluations

dc.contributor.author	Kropf, D.H.
dc.contributor.author	Mackintosh, D.L.
dc.contributor.author	Menzies, C.S.
dc.contributor.author	Harrison, D.
dc.contributor.author	Anderson, L.
dc.date.accessioned	2011-04-28T17:48:05Z
dc.date.available	2011-04-28T17:48:05Z
dc.date.issued	2011-04-28
dc.identifier.uri	http://hdl.handle.net/2097/8499
dc.description.abstract	This study was to determine quality factors most closely related to carcass grade, marbling in the rib eye muscle, and to tenderness. A total of 376 crossbred lambs were slaughtered over 4 years at an approximate live weight of 90 lb. after carcasses chilled 48 hours. D.S.D.A. carcass grade and various quality scores were evaluated by a representative of the Federal Meat Grading Service. Carcasses were cut to wholesale cuts and weights obtained. The hotel rack was physically separated into fat, L. dorsi muscle, other lean, intercostal tissue, overflow fat and bone.	en_US
dc.publisher	Kansas Agricultural Experiment Station	en_US
dc.relation.ispartof	53rd Annual Livestock Feeders’ Day, 1965-1966 Progress Reports	en_US
dc.relation.ispartof	Bulletin (Kansas Agricultural Experiment Station); 493	en_US
dc.subject	Lamb	en_US
dc.subject	Yield grade	en_US
dc.subject	Marbling	en_US
dc.subject	Carcass value	en_US
dc.title	The relation of lamb quality factors to grade, marbling, carcass value and sensory evaluations	en_US
dc.type	Conference paper	en_US
dc.date.published	1966	en_US
dc.citation.epage	97	en_US
dc.citation.spage	95	en_US
dc.description.conference	53rd Annual Livestock Feeders’ Day, Kansas State University, Manhattan, Kansas, May 7, 1966	en_US