The relation of feathering and overflow fat of lamb carcasses to the grade of the lamb, degree of marbling, and market value of the lamb

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dc.contributor.author Mackintosh, D.L.
dc.contributor.author Merkel, R.A.
dc.contributor.author Menzies, C.S.
dc.date.accessioned 2011-05-06T20:25:22Z
dc.date.available 2011-05-06T20:25:22Z
dc.date.issued 2011-05-06
dc.identifier.uri http://hdl.handle.net/2097/8806
dc.description.abstract This project was undertaken the spring of 1960 to attempt to determine the relationship, if any, of internal fats, overflow, and feathering to the degree of marbling in the longissimus dorsi muscle, the grade of the carcass, and the relationship of marbling to the palatability of the meat. Eighty-eight lambs were slaughtered in 1960: 120 in 1961; and about 80 will be slaughtered this spring. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf 49th Annual Livestock Feeders’ Day, 1961-1962 Progress Reports en_US
dc.relation.isPartOf Bulletin (Kansas Agricultural Experiment Station); 447 en_US
dc.subject Meat en_US
dc.subject Feathering en_US
dc.subject Marbling degree en_US
dc.subject Market value en_US
dc.title The relation of feathering and overflow fat of lamb carcasses to the grade of the lamb, degree of marbling, and market value of the lamb en_US
dc.type Conference paper en_US
dc.date.published 1962 en_US
dc.citation.epage 65 en_US
dc.citation.spage 63 en_US
dc.description.conference 49th Annual Livestock Feeders’ Day, Kansas State University of Agriculture and Applied Science, Manhattan, Kansas, May 5, 1962 en_US

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