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Factors affecting quality in mutton and beef with special reference to the proportions of muscle, fat, and bone

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Date

Authors

Hirzel, R.

Journal Title

Journal ISSN

Volume Title

Publisher

Pretoria : Government Printer

Abstract

On the basis of measurements taken at Smithfield Fatstock Show between 1921 and 1932 the subject is discussed under the following heads: mutton: quality as af fected by the proportions of muscle, fat and bone in the carcase; marbling; beef: factors influencing carcase proportions, the texture and tenderness of meat, the colour of meat, the colour of fat, the firmness of fat, the amount of intramuscular fat in the meat and factors influencing the flavour of meat and fat.

Description

The articles have been scanned in colour with a HP scanjet 5590; 300dpi. Adobe Acrobat XI Pro was used to OCR the text and also for the merging and conversion to final presentation PDF-Format.
Includes bibliographical references

Keywords

Thesis, Meat quality, Mutton, Beef

Sustainable Development Goals

Citation

Hirzel R 1939, 'Factors affecting quality in mutton and beef with special reference to the proportions of muscle, fat, and bone', The Onderstepoort Journal of Veterinary Science and Animal Industry, vol. 12, no. 2, pp. 379-550