Indices of meatiness and tenderness in cow carcasses.
L Muller - 1974 - cabidigitallibrary.org
The effects of muscling score, round muscling (RM), conformation (CF), hot carcass weight,
fat thickness, rib-eye depth (RED), rib-eye area (REA) and the percentage of kidney, pelvic+
heart fat (KPH) on the yield of edible portion were determined using 125 cow carcasses.
Yield of edible portion refers to the lean+ fat trimmed to 0.50 inches in thickness and
expressed as a percentage of hot carcass weight. Mean values for all carcasses were: hot
carcass weight, 586 lb; muscling score, Standard plus; conformation, Good minus; fat …
fat thickness, rib-eye depth (RED), rib-eye area (REA) and the percentage of kidney, pelvic+
heart fat (KPH) on the yield of edible portion were determined using 125 cow carcasses.
Yield of edible portion refers to the lean+ fat trimmed to 0.50 inches in thickness and
expressed as a percentage of hot carcass weight. Mean values for all carcasses were: hot
carcass weight, 586 lb; muscling score, Standard plus; conformation, Good minus; fat …