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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
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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

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References

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