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Studies on the muscles of meat animals

VI. Comparative composition of various muscles in boars of two weight groups in relation to hogs

Published online by Cambridge University Press:  27 March 2009

R. A. Lawrie ,
R. W. Pomeroy  and
A. Cuthbertson
R. A. Lawrie
Affiliation:
Low Temperature Research Station and School of Agriculture, Cambridge
R. W. Pomeroy
Affiliation:
Low Temperature Research Station and School of Agriculture, Cambridge
A. Cuthbertson
Affiliation:
Low Temperature Research Station and School of Agriculture, Cambridge
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Extract

1. The contents of moisture, intramuscular fat and total nitrogen in various muscles of boars at 200 and 260 lb. live weight have been compared with corresponding data from hogs.

2. Although total nitrogen was higher and moisture and fat lower in the muscles of boars than those of hogs at 200 lb. live weight the converse tended to apply when comparisons were made at 260 lb.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 63 , Issue 3 , November 1964 , pp. 385 - 386
Copyright
Copyright © Cambridge University Press 1964

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References

Hammond, J. (1932). Growth and Development of Mutton Qualities in the Sheep, 1st ed.London: Oliver and Boyd.Google Scholar
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Lawrie, R. A., Pomeroy, R. W. & Cuthbebtson, A. (1963). J. Agric. Sci. 60, 195.CrossRefGoogle Scholar
Wierbicki, E., Kunkle, L. E., Cahill, V. R. & Deatherage, F. E. (1956). Food Tech. 10, 80.Google Scholar