Comparison of slaughter and carcass characteristics of ram, wether and ewe lambs

dc.citation.epage	22	en_US
dc.citation.spage	20	en_US
dc.contributor.author	Kropf, Donald H.
dc.contributor.author	Mackintosh, D.L.
dc.contributor.author	Hinnergardt, L.C.
dc.contributor.author	Flectcher, R.C.
dc.contributor.author	Menzies, C.S.
dc.contributor.author	Harrison, D.L.
dc.contributor.author	Anderson, L.
dc.date.accessioned	2011-04-28T17:44:56Z
dc.date.available	2011-04-28T17:44:56Z
dc.date.issued	2011-04-28
dc.date.published	1965	en_US
dc.description.abstract	Lambs of known history were individually slaughtered as they attained 95 pounds live weight. Quality and quantity factors were evaluated and measurements taken after carcasses were chilled 48 hoours. Carcasses were broken into wholesale cuts and weights were obtained. Loin leg and loin were further trimmed of external fat to 3/8 inch thick and trimmed weights obtained.	en_US
dc.description.conference	52nd Annual Livestock Feeders’ Day, Kansas State University, Manhattan, Kansas, May 1, 1965	en_US
dc.identifier.uri	http://hdl.handle.net/2097/8484
dc.publisher	Kansas Agricultural Experiment Station	en_US
dc.relation.isPartOf	52nd Annual Livestock Feeders’ Day, 1964-1965 Progress Reports	en_US
dc.relation.isPartOf	Bulletin (Kansas Agricultural Experiment Station); B-483	en_US
dc.subject	Lambs	en_US
dc.subject	Carcass characteristics	en_US
dc.subject	Dressing percentage	en_US
dc.subject	Slaughter characteristics	en_US
dc.title	Comparison of slaughter and carcass characteristics of ram, wether and ewe lambs	en_US
dc.type	Conference paper	en_US

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