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Chemical composition of commercial steers, heifers and young bull carcases

Published online by Cambridge University Press:  24 November 2017

D B Lowe ,
A J Kempster ,
M W Fogden  and
C F White
D B Lowe
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
A J Kempster
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
M W Fogden
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
C F White
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
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Extract

Consumers are becoming increasingly aware of dietary issues and are demanding that food is labelled effectively with compositional information. In the past 20 years major changes have taken place in beef production, in particular the greater use of young bulls and the introduction of genes from several continental breeds, which have the potential of producing leaner meat. The current standard reference, McCance and Widdowson's ‘The Composition of Foods’ was last revised over 10 years ago, so this trial was set up in collaboration with the Ministry of Agriculture, Fisheries and Food to provide up-to-date estimates of the chemical composition of beef.

Type
Ruminant Nutrition
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1991 , March 1991 , pp. 106
Copyright
Copyright © The British Society of Animal Production 1991

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