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On the Post-Natal Growth and Development of Muscle in Relation to Quality in Meat

Published online by Cambridge University Press:  06 May 2016

D. M. Joubert
D. M. Joubert*
Affiliation:
School of Agriculture, Cambridge
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Extract

Dividing the meat carcass into its three main component tissues, bone, muscle and fat, it is known that they develop in a well-defined order, bone being the earliest maturing and fat the latest (Hammond, 1932). Of the three, muscle is the most important from the viewpoint of human nutrition and the factors influencing its growth obviously demand serious consideration. The literature on qualitative growth contains numerous references to microscopical meat studies, but, due to the diversity of conditions under which the observations were made, the results obtained cannot easily be co-ordinated. An investigation was therefore planned in which most of the major factors influencing growth and development of muscle in general, and the muscle fibre in particular, could be studied.

Type
Research Article
Information
Proceedings of the British Society of Animal Production , Volume 1954 , 1954 , pp. 49 - 58
Copyright
Copyright © The British Society of Animal Production 1954

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