Determining the optimum beef longissimus muscle size for retail consumers

Journal of Animal Science

Volumn 83, Issue 11, 2005, Pages 2598-2604

  Sweeter, K K ^a   Wulf, D M ^a,b   Maddock, R J ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b Box 2170 ^*  (United States)

Author keywords

Beef; Consumer; Longissimus Muscle; Portion Size; Retail

Indexed keywords

EID: 33645962520     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2005.83112598x     Document Type: Article

References (5)

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2. McKenna, D. R., D. L. Roeber, P. K. Bates, T. B. Schmidt, D. S. Hale, D. B. Griffin, J. W. Savell, J. C. Brooks, J. B. Morgan, T. H. Montgomery, K. E. Belk, and G. C. Smith. 2002. National beef quality audit-2000: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. J. Anim. Sci. 80:1212-1222.
3. NCBA. 2004. Beef bytes. Available: http://www.beef.org/Beef%20 Bytes%20Eating%20Beef.pdf. Accessed May 18, 2004.
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5. Wulf, D. M., J. R. Romans, and W. J. Costello. 1994. Composition of the beef wholesale rib. J. Anim. Sci. 72:94-102.