The effect of level of dietary iron on pork muscle characteristics

dc.contributor.author	Kropf, D.H.
dc.contributor.author	Mackintosh, D.L.
dc.contributor.author	Hall, J.L.
dc.contributor.author	Harrison, D.L.
dc.contributor.author	Hunsader, M.
dc.contributor.author	Ahlschwede, G.A.
dc.date.accessioned	2011-05-06T20:33:14Z
dc.date.available	2011-05-06T20:33:14Z
dc.date.issued	2011-05-06
dc.identifier.uri	http://hdl.handle.net/2097/8826
dc.description.abstract	Muscle color is an important factor affecting shoppers’ choice of pre-packaged meats from self-service display cases. The effect of several levels of dietary iron and of two levels of a chelating agent on pork muscle characteristics was studied.	en_US
dc.publisher	Kansas Agricultural Experiment Station	en_US
dc.relation.ispartof	51st Annual Livestock Feeders’ Day, 1963-1964 Progress Report	en_US
dc.relation.ispartof	Bulletin (Kansas Agricultural Experiment Station); 473	en_US
dc.subject	Pork	en_US
dc.subject	Iron	en_US
dc.subject	Muscle color	en_US
dc.subject	Muscle characterisitcs	en_US
dc.title	The effect of level of dietary iron on pork muscle characteristics	en_US
dc.type	Conference paper	en_US
dc.date.published	1964	en_US
dc.citation.epage	76	en_US
dc.citation.spage	76	en_US
dc.description.conference	51st Annual Livestock Feeders’ Day, Kansas State University of Agriculture and Applied Sciences, Manhattan, Kansas, May 2, 1964	en_US