Estimation of the Composition of Lamb Carcasses and Cuts'

  • BY O. G. HANKINS
  • Published 2010

Abstract

Basically, research on the development of meat animals as influenced by the various production factors is concerned with changes that occur in certain body tissues including bone, muscle, and fat. The proportions of these tissues at any given stage of growth or fattening are of wide interest. In fact, they mean a great deal to the producer, packer, retailer, and especially the consumer, who in the final analysis is the person to be satisfied. As is well known, he wants a minimum of bone and in general a maximum of muscle (or lean meat), with only enough fat to give promise of satisfactory eating quality in the latter. In the normal development of meat animals, skeletal growth ceases first, muscle growth next, and the final stage consists mainly of the deposition of fat. The fattening period is the most costly phase of animal feeding. Chemical analysis of the entire animal body, excluding the contents of the digestive tract and bladder, will produce the most satisfactory data on composition. A similar analysis of the dressed carcass is re-

Cite this paper

@inproceedings{HANKINS2010EstimationOT, title={Estimation of the Composition of Lamb Carcasses and Cuts'}, author={BY O. G. HANKINS}, year={2010} }