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Lean Meat Gains Popularity Among Consumers
Dr. John H. Ziegler and W. C. Keck report dramatic shifts in meat animals toward leaner carcasses and earlier finishing. Beef and pork now yield higher lean percentages with lower fat, enabling faster production and tastier, healthier meat. The study cites crossbred cattle at 14 months with minimal external fat and notes Penn State and Rockview collaboration.
MENTIONED IN THIS ARTICLE
John H. Ziegler
Pennsylvania State University
Dr. Ziegler
W. C. Keck
Science In Agriculture
Agricultural Experiment Station
Penn State
Ag. Adm
University Park
U.S
College of Agriculture
State Correctional Institution At
Rockview
Ziegler