Browsing by Author "Griffin, D.B."
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Griffin, D.B.; Boleman, L.L. (AgriLife Extension, Texas A&M University System; Texas A&M University. Libraries, )Grades of slaughter cattle are intended to be directly related to the grade of the carcasses they produce. To accomplish this they are based on two factors: (1) quality of palatability idicating characteristics of the lean ...
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Griffin, D.B.; Boleman, L.L. (AgriLife Extension, Texas A&M University System; Texas A&M University. Libraries, )Se pretende que los grados de clasificación del ganado de matanza esten directamente relacionados a los grados de clasificación de las canales que estos animales producen. Para llevar esto a cabo, estos grados están basados ...
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Allen, Angela Nicole (1994)The need for a change in the degree of muscling in today’s beef cattle was determined primarily by the National Beef Quality Audit. Studies involving carcass characteristics of diverse breeds of cattle were evaluated to ...