Abstract
Ten steers of known background, approximately 18 months old, and wintered on alfalfa and protein were finished on a brome and bluestem grazing program. Carcass characteristics were measured. The influence of conditioning carcass halves at 55 F until eight hours post-mortem was compared with conventional chilling at 36 F. Finally, the effects of vacuum storage and display on beef quality were evaluated.
Keywords: Cattlemen's Day, 1976, Report of progress (Kansas State University. Agricultural Experiment Station), 262, Beef, Quality, Grass-fed beef, Carcass characteristics
How to Cite:
Hunt, M. C., Kropf, D. H., Chen, V., Harrison, A., Corte, O., Kuntapanit, C., Smith, M., Thomas, J. & Kastner, C. L., (1976) “Methods of improving quality of grass-fed beef”, Kansas Agricultural Experiment Station Research Reports 1(1), 79-87. doi: https://doi.org/10.4148/2378-5977.2727
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