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.
Keywords: Cattlemen's Day, 1968, Report of progress (Kansas State University. Agricultural Experiment Station), 518, Beef, Marbling, Maturity, Tenderness
How to Cite:
Tuma, H., Grant, D. & Covington, R., (1968) “The influence of marbling and maturity on beef tenderness”, Kansas Agricultural Experiment Station Research Reports 1(1), 67-70. doi: https://doi.org/10.4148/2378-5977.2859
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