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

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.