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Meat production

Published online by Cambridge University Press:  27 March 2009

J. Alan Murray
J. Alan Murray
Affiliation:
(University College, Reading.)
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Extract

For purposes of discussion of the problems of meat production the term “condition” may be defined as the ratio of the amount of fat to the amount of non-fatty matter in the body of the living animal, and the term “fattening” as any alteration in this ratio. Such alteration may result from (a) increase, (b) decrease in the amount of fat, (c) increase, (d) decrease in the amount of non-fatty matter. This, of course, implies that fattening may be either positive or negative and that the “increase” may be mathematically a minus quantity.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 9 , Issue 2 , April 1919 , pp. 174 - 181
Copyright
Copyright © Cambridge University Press 1919

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References

page 176 note 1 Bull. 28, U.S. Dept. of Agric, “Chemical composition of American Food Materials.”

page 176 note 2 Scientific Feeding of Animals, p. 82.

page 177 note 1 Journ. Agr. Research, 11, No. 10.Google Scholar

page 177 note 2 Journ. Bid. Chem. 31, No. 2.Google Scholar