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Meat production from cattle in West Wales 1943–8

Published online by Cambridge University Press:  27 March 2009

R. Phillips
R. Phillips
Affiliation:
University College of Wales, Aberystwyth
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Extract

1. The data from a survey of beef production in West Wales has been subjected to analysis by the various regression equations deduced by Callow. The calculations have elucidated the quantitative proportions of fatty tissue, muscular tissue and bone tissue as well as the calorific values of the beef carcasses derived from animals of the various grades.

2. It is suggested that the method can be used as a basis to determine the controlled prices of fat cattle. The scale of prices thus obtained might encourage a better finish of the cattle and would tend to modify the seasonality of deliveries.

3. The process of fattening cattle alters the proportions of fatty, muscular and bone tissues in the carcass meat, but the increase in the quantity of muscular tissue is always greater than that of the fatty tissue. At all grades, the quantity of muscular tissue in the carcass is always greater than of fatty tissue.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 43 , Issue 1 , January 1953 , pp. 72 - 76
Copyright
Copyright © Cambridge University Press 1953

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References

REFERENCES

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