Abstract
Feeder steers (n=471) were fed for 100, 130 or 160 days, then slaughtered, and carcass grade data were collected. A wholesale rib was removed from each carcass, vacuum packaged, and aged for 12 to 14 days, and steaks were obtained. Palatability of the steaks generally increased as marbling score increased; however, the differences in palatability associated with each successive increase in marbling score were not always directionally consistent, nor were they always statistically significant. Steaks from the highest grading (by thirds of grades) carcasses (high Choice and average Choice) were (P
Cite
CITATION STYLE
Tatum, J. D., Smith, G. C., Berry, B. W., Murphey, C. E., Williams, F. L., & Carpenter, Z. L. (1980). Carcass Characteristics, Time on Feed and Cooked Beef Palatability Attributes. Journal of Animal Science, 50(5), 833–840. https://doi.org/10.2527/jas1980.505833x
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