Nutritional effects on beef palatability

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Show simple item record Burson, D.E. Hunt, Melvin C. Hayward, L.H. Kastner, Curtis L. Kropf, Donald H. Allen, Dell M. 2011-02-18T18:06:24Z 2011-02-18T18:06:24Z 2011-02-18
dc.description.abstract We assigned 112 Angus yearling steers to 14 nutritional treatments including control. Submaintenance, and 12 different combinations of ration energy (low, medium or high) and feeding period (56,91, 119, 147, or 175 days). Boneless rib steaks were evaluated by a trained taste panel and Instron Warner-Bratzler shear. Average daily gains increased as energy level increased. Slaughter weight, and USDA quality and yield grades increased as both ration energy and days fed increased. Taste panel score were not significantly affected by ration energy level, but muscle fiber tenderness, juiciness, flavor and overall tenderness scores tended to increase as days fed increased. Peak shear force was no affected by ration energy level or days fed. en_US
dc.publisher Kansas State University. Agricultural Experiment Station en_US
dc.relation.isPartOf Cattlemen’s Day, 1979 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station); 350 en_US
dc.subject Beef en_US
dc.subject Palatability en_US
dc.subject Average daily gain en_US
dc.subject Energy en_US
dc.title Nutritional effects on beef palatability en_US
dc.type Conference paper en_US 1979 en_US
dc.citation.epage 67 en_US
dc.citation.spage 65 en_US
dc.description.conference Cattlemen's Day, 1979, Kansas State University, Manhattan, KS, March 2, 1979 en_US
dc.contributor.authoreid ckastner en_US

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