Browsing Food Science Institute by Subject "Yield grade"

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Browsing Food Science Institute by Subject "Yield grade"

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  • De Felicio, P.E.; Allen, Dell M.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2011-02-08)
    Removing kidney fat at slaughter did not affect (P>.05) the chilled or chilled-and-aged weights of the tenderloin. But small differences in tenderness and color at the beginning of the display period favored the conventional ...
  • Wu, J.J.; Hunt, Melvin C.; Kropf, Donald H.; Allen, Dell M.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2011-02-08)
    We compared taste panel and connective tissue characteristics of beef fed a high energy diet with beef fed grass. The high energy diet produced higher USDA quality and yield grades, more rapid weight gain, and increased ...
  • Kropf, Donald H.; Mackintosh, D.L.; Menzies, C.S.; Harrison, D.; Anderson, L. (Kansas Agricultural Experiment Station, 2011-04-28)
    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 ...
  • Lawrence, T.E.; King, D.A.; Montgomery, T.H.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    We evaluated beef carcass data (12th rib fat thickness, hot carcass weight, ribeye area, percentage of kidney-pelvic-heart fat, USDA yield grade, and USDA quality grade) from 60,625 A-maturity steer and heifer ...
  • Lawrence, S.J.; Kreider, S.E.; Higgins, James J.; Allen, L.; Epp, M.P.; Ritter, P.; Blasi, Dale A.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2013-03-19)
    The majority of cattle fed in commercial feedlots are processed and placed into pens without sorting into groups of uniform size and body condition. As a result of the variability in weight and condition, this management ...

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