Fat thickness as an alternative to marbling in beef carcass grading

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dc.contributor.author Kemp, Kenneth E.
dc.contributor.author Dikeman, Michael E.
dc.date.accessioned 2011-02-08T15:10:48Z
dc.date.available 2011-02-08T15:10:48Z
dc.date.issued 2011-02-08
dc.identifier.uri http://hdl.handle.net/2097/7141
dc.description.abstract Data from 1669 steers show that equally palatable beef comes from carcasses with Choice marbling OR 0.4 inch of outside fat cover. Including cattle with 0.4 inch of fat and at least Slight marbling in a new choice grade would cut 20 to 30 days from the feeding period. en_US
dc.publisher Kansas State University. Agricultural Experiment Station en_US
dc.relation.isPartOf Cattlemen’s Day, 1981 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station); 394 en_US
dc.subject Beef en_US
dc.subject Fat thickness en_US
dc.subject Marbling en_US
dc.subject Carcass en_US
dc.title Fat thickness as an alternative to marbling in beef carcass grading en_US
dc.type Conference paper en_US
dc.date.published 1981 en_US
dc.citation.epage 18 en_US
dc.citation.spage 17 en_US
dc.description.conference Cattlemen's Day, 1981, Kansas State University, Manhattan, KS, March 6, 1981 en_US
dc.contributor.authoreid mdikeman en_US

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