The influence of marbling and maturity on beef tenderness
| dc.citation.epage | 70 | en_US |
| dc.citation.spage | 67 | en_US |
| dc.contributor.author | Tuma, H.J. | |
| dc.contributor.author | Grant, D. | |
| dc.contributor.author | Covington, R. | |
| dc.date.accessioned | 2011-03-17T15:01:08Z | |
| dc.date.available | 2011-03-17T15:01:08Z | |
| dc.date.issued | 2011-03-17 | |
| dc.date.published | 1968 | en_US |
| dc.description.abstract | The beef carcass quality grading system currently used has been challenged by many who say current standards are too high and that the amount of marbling to attain a given grade should be decreased. | en_US |
| dc.description.conference | Cattlemen's Day, 1968, Kansas State University, Manhattan, KS, May 3, 1968 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/8089 | |
| dc.publisher | Kansas State University. Agricultural Experiment Station | en_US |
| dc.relation.isPartOf | Cattlemen’s Day, 1968 | en_US |
| dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station); 518 | en_US |
| dc.subject | Beef | en_US |
| dc.subject | Marbling | en_US |
| dc.subject | Maturity | en_US |
| dc.subject | Tenderness | en_US |
| dc.title | The influence of marbling and maturity on beef tenderness | en_US |
| dc.type | Conference paper | en_US |
