Developmental growth and body weight loss of cattle. III. Dissected components of the commercially dressed carcass, following anatomical boundaries

Seebegk, R.M.; Tulloh, N.M.

Aust. J. agric. Res 19: 673-688

1968


DOI: 10.1071/ar9680673
Accession: 014417055

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Abstract
A method of anatomical dissection was used on the right half-carcasses of 19 Aberdeen-Angus steers to find the weights of each carcass component, and the results were compared with those of the joint dissection on the left half-carcasses of the same animals, which were the subject of the previous paper. As carcass weight increased, the proportions of muscle, bone, and fascia and tendons decreased, while the fat components increased.