T. J. Kim

T.J. Kim is with Mississippi State University.

Articles

ARTICLES

A Mississippi State University study indicates that native warm season grasses can be incorporated in the stocker phase of cattle
Meat Science Review

Does native-grass grazing affect beef quality?

The effect of feeding native warm season grasses in the stocker phase on the carcass quality, meat quality and sensory attributes of beef loin steaks from grain-finished cattle.
V. P. Kurve P. Joseph J. B. Williams T. J. Kim H. Boland T. Smith M. W. Schilling
August 17, 2016
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Increasing consumer interest in forage-fed/finished beef in the United States has led to several research investigations pertaining to the effect of forage quality on carcass characteristics, meat quality and sensorial acceptance.


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