Study I: economic feasibility of hot processing beef carcasses

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Show simple item record McCoy, J. Nason, P. Chung, D. Kastner, Curtis L. Lawrence, A. Dikeman, Michael E. Hunt, Melvin C. Kropf, Donald H. 2011-02-09T14:17:08Z 2011-02-09T14:17:08Z 2011-02-09
dc.description.abstract Nearly all steer and heifer beef carcasses processed in the United, States are chilled before cutting. However, recent meat science research has shown that carcasses can be processed, and quality of meat maintained, with little or no chilling. Processing as defined here involves cutting the carcasses into subprimal pieces, removing bones and excess fat, sealing the pieces in vacuum packages, and placing the packages in palletized boxes. It is already known that substantial economic saving can be obtained from reduced storage and transportation costs of boxed beef, but little work has been done on the economic feasibility of hot processing. en_US
dc.publisher Kansas State University. Agricultural Experiment Station en_US
dc.relation.isPartOf Cattlemen’s Day, 1980 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station); 377 en_US
dc.subject Beef en_US
dc.subject Hot processing beef carcasses en_US
dc.title Study I: economic feasibility of hot processing beef carcasses en_US
dc.type Conference paper en_US 1980 en_US
dc.citation.epage 4 en_US
dc.citation.spage 3 en_US
dc.description.conference Cattlemen's Day, 1980, Kansas State University, Manhattan, KS, March 7, 1980 en_US
dc.contributor.authoreid mdikeman en_US

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