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Comparative studies of meat. II. The changes in the carcass during growth and fattening, and their relation to the chemical composition of the fatty and muscular tissues

Published online by Cambridge University Press:  27 March 2009

E. H. Callow
E. H. Callow
Affiliation:
Low Temperature Research Station, Cambridge
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Summary

1. The weights of muscular tissue, fatty tissue, bone, and tendons, etc. in the carcasses of twenty-nine cattle, fifty-five sheep and forty pigs are given. The weights of fat, dry fat-free residue, and water in the muscular and fatty tissues from the carcasses of twenty-nine cattle, twenty-nine sheep and two pigs (one wild and one domesticated) are also given. The cattle represent eight breeds, the sheep nine breeds and the pigs two breeds. Ages range from newly born to over 12 years and there are fifty females, seventy castrated males and four newly born males. The animals thus represent a very wide cross-section of the meat industry.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 38 , Issue 2 , April 1948 , pp. 174 - 199
Copyright
Copyright © Cambridge University Press 1948

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References

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