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Effects of type and breed of British, zebu, and dairy cattle on production, palatability, and composition. 3. Percent wholesale cuts and yield of edible portion as determined by physical and chemical analysis



Effects of type and breed of British, zebu, and dairy cattle on production, palatability, and composition. 3. Percent wholesale cuts and yield of edible portion as determined by physical and chemical analysis



J. Animal Sci 23: 71-77



For part 2 see Abst. 4825, Vol. 34. 3. Carcases were of 6 breeds and one crossbreed which had been managed and killed as reported in the first part (Abst. 1366, Vol. 34). In most of the characteristics studied there was significant difference between the 4 years. Separable muscle was more than 50% of all half carcases: it was less in the beef breeds than the dairy breeds or zebus. Conversely the beef breeds had more separable fat. Leaner types of carcase had more separable bone.

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