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Comparative studies of meat IV. Rates of fattening in relation to the deposition of fat and protein in the fatty and muscular tissues of meat carcasses

Published online by Cambridge University Press:  27 March 2009

E. H. Callow
E. H. Callow
Affiliation:
Low Temperature Research Station, University of Cambridge
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Extract

1. In the previous paper of this series (Callow, 1949) a special method of graphical analysis was developed in order to calculate the effect of different rates of fattening on the percentages of fatty tissue, muscular tissue and bone, etc., in a carcass. This method has been used in the present paper to calculate the effect of different rates of fattening on the deposition of chemical fat and protein in the fatty and muscular tissues of a carcass during fattening.

2. The method of analysis depends (a) on the choice of an arch-type carcass on mathematical and biological grounds, and (b) the use of partition percentages for defining the proportions of fat, protein and water laid down in the fatty and muscular tissues during an increase in carcass weight due to fattening.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 40 , Issue 1-2 , January 1950 , pp. 1 - 8
Copyright
Copyright © Cambridge University Press 1950

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References

Callow, E. H. (1947). J. Agric. Sci. 37, 113.CrossRefGoogle Scholar
Callow, E. H. (1948). J. Agric. Sci. 38, 174.CrossRefGoogle Scholar
Callow, E. H. (1949). J. Agric. Sci. 39, 347.CrossRefGoogle Scholar