Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-18T10:36:27.956Z Has data issue: false hasContentIssue false
  • English
  • Français

Carcass quality studies in cattle: the measurement of conformation

Published online by Cambridge University Press:  06 May 2016

J. C. Tayler
J. C. Tayler*
Affiliation:
The Grassland Research Institute, Hurley, Berkshire
Get access

Extract

An objective measure of conformation is desirable in the study of fatstock nutrition and genetics. Conformation of the beef carcass can be defined as the proportions of joints of different tissue composition, food value and meat quality. While these can be judged by eye and measurement both in the live animal and the carcass, the most accurate and objective measure of conformation would be obtained by weighing joints of known quality. To use for this purpose the butcher’s separation of the carcass into wholesale joints, the London and Home Counties cutting system was applied to forty bullocks from experiments at the Grassland Research Institute in 1955 and 1956.

Type
Research Article
Information
Proceedings of the British Society of Animal Production , Volume 1958 , 1958 , pp. 65 - 76
Copyright
Copyright © The British Society of Animal Production 1958

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Brookes, A. J. Personal communication.Google Scholar
Butler, O. D., 1957. The relation of conformation to carcass traits. J. Anim. Sci., 16: 227. CrossRefGoogle Scholar
Callow, E. H., 1950. Comparative studies of meat. IV Rates of fattening in relation to the deposition of fat and protein in the fatty and muscular tissues of meat carcasses. J. agric. Sci., 40: 1.CrossRefGoogle Scholar
Gerrard, F., 1951. Meat Technology. Leonard Hill, London. 2nd ed.Google Scholar
Grassland Research Institute, 1957. Annual Report for 1956, Experiment H. 71. Experiments in Progress No. 9: 20.Google Scholar
Hammond, J., 1952. Farm Animals. Arnold, London. 2nd ed. Google Scholar
Hammond, J., 1956. Evaluating a beef carcass by cutting. Hereford Breed J., 3: 118.Google Scholar
Kneebone, H., Marks, T., Mcmeekan, C. P., & Walker, D. E., 1950. Evaluation of the chiller beef carcass. N.Z. J. Sci. Tech., Agric, 31: (5) 3.Google Scholar
Leroy, A. M., & Charlet, P., 1953. The appraisal of meat. In The Production and Marketing of Meat. Publ. E.A.A.P., Rome, No. 4, p. 69 (1956).Google Scholar
Yeates, N. T. M., 1952. The quantitative definition of cattle carcasses. Aust. J. agric. Res., 3: 68.CrossRefGoogle Scholar