Hostname: page-component-848d4c4894-x5gtn Total loading time: 0 Render date: 2024-05-21T12:03:25.097Z Has data issue: false hasContentIssue false
  • English
  • Français

Comparative Studies of Meat I. The chemical composition of fatty and muscular tissue in relation to growth and fattening

Published online by Cambridge University Press:  27 March 2009

E. H. Callow
E. H. Callow
Affiliation:
Low Temperature Research Station, Cambridge
Get access Rights & Permissions [Opens in a new window]

Extract

1. Chemical analyses have been carried out on the muscular and fatty tissues from thirty-one beef animals and twenty-nine lambs, and also on the psoas muscle from twenty-nine pigs. The animals were selected to represent a very wide cross-section of our meat industry.

2. The water content of muscular tissue (psoas muscle), calculated on a fat-free basis, was found to be the same for cattle, lambs, and pigs (immediately after death), the average being about 78%.

3. Similarly, the original water-content of the fatty tissue (perinephric), calculated on a fat-free basis, was found to be the same for cattle and lambs, being on the average about 81–82%.

4. The average water-content of boneless meat (i.e. the combined muscular and fatty tissues from a whole side or carcass) was the same for cattle and lambs, being about 79% (on a fat-free basis), shortly after death.

5. In all these cases there was no significant difference between the different species.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 37 , Issue 2 , April 1947 , pp. 113 - 129
Copyright
Copyright © Cambridge University Press 1947

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Bate-Smith, E. C. (1942). Chem. and Ind. 61, 373.Google Scholar
Callow, E. H. (1944). J. Agric. Sci. 34, 177.CrossRefGoogle Scholar
Callow, E. H. (1945). Brit. Soc. Anim. Prod. Rep. p. 41.Google Scholar
Chatfield, C. & Adams, G. (1940). Proximate Composition of American Food Materials. Circular 549, U.S. Dept. Agric. Washington, D.C.Google Scholar
Kidd, F. (1941). Brit. Pat. 539,477, Vac-Ice Drying, 12 02 1941.Google Scholar
Mcmeekan, C. P. (1940). J. Agric. Sci. 30, 276, 387, 511CrossRefGoogle Scholar
Mcmeekan, C. P. (1941). Agric. Sci. 31, 1.Google Scholar
Pálsson, H. (1939). J. Agric. Sci. 29, 544.Google Scholar
Pálsson, H. (1940). J. Agric. Sci. 30, 1.CrossRefGoogle Scholar
Pomeroy, B. W. (1941). J. Agric. Sci. 31, 50.Google Scholar