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dc.contributor.authorJones, David R.eng
dc.contributor.authorStringer, William C.eng
dc.date.issued1993eng
dc.description"Reviewed October 1993" -- Extension website.eng
dc.description.abstractEvaluation of beef quality and composition is important to cattle producers, meat packers and retailers, and consumers. Consumers desire cuts of beef that are lean, nutritious, and possess desirable eating characteristics. Meat researchers have developed reliable methods for measuring the factors that influence eating characteristics and factors affecting yield of lean cuts. Using these evaluation techniques, producers and packers can produce and sell carcasses that meet consumer demand.eng
dc.identifier.otherG-2220-1993eng
dc.identifier.urihttp://hdl.handle.net/10355/3525
dc.languageEnglisheng
dc.publisherUniversity of Missouri Extensioneng
dc.relation.ispartofExtension publications (MU)eng
dc.relation.ispartofcollectionMU Extension publicationseng
dc.relation.ispartofcommunityUniversity of Missouri-Columbia. Extensioneng
dc.relation.ispartofseriesG - Agricultural Guides (University of Missouri--Columbia. Extension) ; 2220eng
dc.rightsArchive version. For the most recent information see extension.missouri.edu.eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.eng
dc.subjectbeef grading ; quality and compositioneng
dc.subject.lcshBeef -- Qualityeng
dc.subject.lcshCattle -- Carcasses -- Gradingeng
dc.titleBeef Carcass Grading and Evaluation (1993)eng
dc.typeDocumenteng


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