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dc.citation.epage70en_US
dc.citation.spage67en_US
dc.contributor.authorTuma, H.J.
dc.contributor.authorGrant, D.
dc.contributor.authorCovington, R.
dc.date.accessioned2011-03-17T15:01:08Z
dc.date.available2011-03-17T15:01:08Z
dc.date.issued2011-03-17
dc.date.published1968en_US
dc.description.abstractThe 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.conferenceCattlemen's Day, 1968, Kansas State University, Manhattan, KS, May 3, 1968en_US
dc.identifier.urihttp://hdl.handle.net/2097/8089
dc.publisherKansas State University. Agricultural Experiment Stationen_US
dc.relation.isPartOfCattlemen’s Day, 1968en_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station); 518en_US
dc.subjectBeefen_US
dc.subjectMarblingen_US
dc.subjectMaturityen_US
dc.subjectTendernessen_US
dc.titleThe influence of marbling and maturity on beef tendernessen_US
dc.typeConference paperen_US

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