This is just the beginning! Our collection holds over 300 years of history, including rare newspapers, obituaries, marriage records, birth records, and so much more—most of which you won’t find anywhere else!
Fat Thickness May Improve Beef Grading and Palatability
A Kansas State study by Dikeman and Kemp tests fat thickness at the 12th rib against marbling to forecast tenderness. After 1670 steers, 87 percent showed adequate fat thickness, with no taste panel difference versus traditional grading and only minor shear force advantage. The finding suggests fat thickness could supplement or replace marbling in predicting palatability.
MENTIONED IN THIS ARTICLE
Manhattan
Michael E. Dikeman
Kansas State University
Dikeman
K. E. Kemp
K-State
J.D. Crouse
Hruska Meat Animal Research Center
USDA
Clay Center
Neb
Kansas State
Kansas
Kikeman