A. H. Mimeo Series 63-23
The common goal for those engaged in producing and processing pork should be the efficient production of a product which ultimately is highly desirable to the consumer. This means that any retail pork item must be lean, attractive to the eye and yet be very tasty. This study, concerned with changes in body composition, is a portion of a larger project concerned with more efficient production and utilization of pork.
Number of Pages
Agricultural Experiment Station and Extension Service, South Dakota State College
Tuma, Harold J. and Fletcher, Robert C., "Pork Carcass Composition as Influenced by Slaughter Weight" (1963). South Dakota Swine Field Day Proceedings and Research Reports, 1963-11-11. 3.