Keywords
Cattlemen's Day, 1968; Report of progress (Kansas State University. Agricultural Experiment Station); 518; Beef; Marbling; Maturity; Tenderness
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.
First page
67
Last page
70
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Recommended Citation
Tuma, H.J.; Grant, D.; and Covington, R.
(1968)
"The influence of marbling and maturity on beef tenderness,"
Kansas Agricultural Experiment Station Research Reports:
Vol. 0:
Iss.
1.
https://doi.org/10.4148/2378-5977.2859
