The Relationship between Growth and Carcass Quality in Cattle and Sheep. A Review

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Date
1964
Authors
Tayle J.C
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Abstract
The processes of growth and development in meat animals have been reviewed by Palsson [I] who stressed the importance of rate of growth to slaughter, and periods of retarded growth, and by Lamming [2] who reviewed the effects of castration and hormone treatment. Each of these factors is under the control of the farmer, and all affect the quality of the product in various ways. Carcass quality of cattle and sheep is considered here in terms of its three most important aspects: composition-the proportion of bone, muscle, and fatty tissue in the carcass; conformation -defined as the proportion of joints of relatively high value in the carcass; and eating quality of the meat-discussed in terms of tenderness, flavour, and juiciness.
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Grassland Science, 32 (125), p. 191-204