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The food value of beef from steers and heifers, and its relation to dressing-out percentage

Published online by Cambridge University Press:  27 March 2009

E. H. Callow
E. H. Callow
Affiliation:
Low Temperature Station for Research in Biochemistry and Biophysics, University of Cambridge, and Department of Scientific and Industrial Research
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Extract

1. An investigation has been carried out on the food value of beef from steers and heifers. A very varied group was used, selected as being representative of the beef animals slaughtered in England in war time. The animals were from five breeds; ages varied from 1 to over 4 years, live weights from 6½ to 14 cwt. and dressing-out percentages from 50 to 62.

2. The chemical composition of the beef varied widely. The fat from the edible meat, expressed as a percentage of the live weight, varied from 4·6 to 21·6 %, the protein from 6·1 to 7·4%, and the water from 22·8 to 27·4%. The ratio of fat to protein in the edible meat varied from 0·7: 1 to 3·4: 1.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 34 , Issue 4 , October 1944 , pp. 177 - 189
Copyright
Copyright © Cambridge University Press 1944

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References

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