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Some observations on the relation between objective measurement and visual grading of beef carcasses in queensland

Published online by Cambridge University Press:  27 March 2009

R. A. Lawrie
R. A. Lawrie
Affiliation:
Low Temperature Station for Research in Biochemistry and Biophysics, University of Cambridge and Department of Scientific and Industrial Research
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Extract

1. Of various objective measurements carried out on six carcasses from each of the three Australian grades 1, 2 and Canner, the minimum depth of fat above the eye muscle at the quartering point distinguished the grades to the most significant extent, as would have been anticipated from the importance of finish in visual grading.

2. The iodine numbers of fat from the tissues of the steers examined were lower than those which would have been expected in English steers at a similar level of fatness.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 51 , Issue 2 , October 1958 , pp. 225 - 228
Copyright
Copyright © Cambridge University Press 1958

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References

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