Add to ORKGThe 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
The relationship of marbling to beef palatability has been the subject of numerous investigations an...
The relationship of marbling to beef palatability has been the subject of numerous investigations an...
This report terminates a 3-year study and includes data from this past year. Previous results were r...
Data from 1669 steers show that equally palatable beef comes from carcasses with Choice marbling OR...
The beef carcass quality grading system currently used has been challenged by many who say current s...
The beef carcass quality grading system currently used has been challenged by many who say current s...
The United States Department of Agriculture (USDA) approved a change in its grading system in 1996 t...
Ten steers of known background, approximately 18 months old, and wintered on alfalfa and protein wer...
Today\u27s diet conscious consumers continue to desire flavorful, tender meat, but increasingly avoi...
In the beef industry, U.S. Department of Agriculture quality grades and marbling levels have long be...
The United States Department of Agriculture (USDA) approved a change in its grading system in 1996 t...
Today\u27s diet conscious consumers continue to desire flavorful, tender meat, but increasingly avoi...
Removing kidney fat at slaughter did not affect (P\u3e.05) the chilled or chilled-and-aged weights o...
Because tenderness is considered the most desired eating characteristic in meat, more emphasis shoul...
Carcasses from 1,117 steers from Hereford and Angus dams mated artificially to Hereford, Angus, Char...
The relationship of marbling to beef palatability has been the subject of numerous investigations an...
The relationship of marbling to beef palatability has been the subject of numerous investigations an...
This report terminates a 3-year study and includes data from this past year. Previous results were r...
Data from 1669 steers show that equally palatable beef comes from carcasses with Choice marbling OR...
The beef carcass quality grading system currently used has been challenged by many who say current s...
The beef carcass quality grading system currently used has been challenged by many who say current s...
The United States Department of Agriculture (USDA) approved a change in its grading system in 1996 t...
Ten steers of known background, approximately 18 months old, and wintered on alfalfa and protein wer...
Today\u27s diet conscious consumers continue to desire flavorful, tender meat, but increasingly avoi...
In the beef industry, U.S. Department of Agriculture quality grades and marbling levels have long be...
The United States Department of Agriculture (USDA) approved a change in its grading system in 1996 t...
Today\u27s diet conscious consumers continue to desire flavorful, tender meat, but increasingly avoi...
Removing kidney fat at slaughter did not affect (P\u3e.05) the chilled or chilled-and-aged weights o...
Because tenderness is considered the most desired eating characteristic in meat, more emphasis shoul...
Carcasses from 1,117 steers from Hereford and Angus dams mated artificially to Hereford, Angus, Char...
The relationship of marbling to beef palatability has been the subject of numerous investigations an...
The relationship of marbling to beef palatability has been the subject of numerous investigations an...
This report terminates a 3-year study and includes data from this past year. Previous results were r...