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

Abstract

1. In the previous paper of this series (Callow, 1949) a special method of graphical analysis was developed in order to calculate the effect of different rates of fattening on the percentages of fatty tissue, muscular tissue and bone, etc., in a carcass. This method has been used in the present paper to calculate the effect of different rates of fattening on the deposition of chemical fat and protein in the fatty and muscular tissues of a carcass during fattening.2. The method of analysis depends (a) on the choice of an arch-type carcass on mathematical and biological grounds, and (b) the use of partition percentages for defining the proportions of fat, protein and water laid down in the fatty and muscular tissues during an increase in carcass weight due to fattening.