The effect of level of dietary iron on pork muscle characteristics

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dc.contributor.author Kropf, Donald 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

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