Browsing Cattlemen's Day, 1970 by Subject "Tenderness"

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Browsing Cattlemen's Day, 1970 by Subject "Tenderness"

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  • Dikeman, Michael E.; Melton, C.C.; Tuma, H.J.; Beecher, G.R. (Kansas State University. Agricultural Experiment Station, 2011-03-17)
    Because tenderness is considered the most desired eating characteristic in meat, more emphasis should be placed on this trait in evaluating beef quality in breeding and selection programs. Both tenderness and marbling ...

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