The relation of feathering and overflow fat of lamb carcasses to the grade of the lamb, degree of marbling, and market value of the lamb

dc.citation.epage	59	en_US
dc.citation.spage	59	en_US
dc.contributor.author	Mackintosh, D.L.
dc.contributor.author	Merkel, R.A.
dc.contributor.author	Menzies, C.S.
dc.date.accessioned	2011-09-20T21:43:58Z
dc.date.available	2011-09-20T21:43:58Z
dc.date.issued	2011-09-20
dc.date.published	1961	en_US
dc.description.abstract	This project was undertaken in the spring of 1960 in an endeavor to determine the relationship, if any, of internal fats, overflow, and feathering to the degree of marbling in the longissimus dorsi muscle (eye muscle), the grade of the carcass; and the relationship of marbling to the palatability of meat.	en_US
dc.description.conference	48th Annual Livestock Feeders’ Day. Kansas State University, Manhattan, KS, May 6, 1961	en_US
dc.identifier.uri	http://hdl.handle.net/2097/12164
dc.publisher	Kansas Agricultural Experiment Station	en_US
dc.relation.isPartOf	1960-61 Progress Reports	en_US
dc.relation.isPartOf	Circular (Kansas Agricultural Experiment Station): 383	en_US
dc.subject	Sheep	en_US
dc.subject	Feathering	en_US
dc.subject	Carcasses	en_US
dc.subject	Grade	en_US
dc.subject	Marbling	en_US
dc.subject	Market value	en_US
dc.title	The relation of feathering and overflow fat of lamb carcasses to the grade of the lamb, degree of marbling, and market value of the lamb	en_US
dc.type	Conference paper	en_US

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