Am. Soc. Anim. Prod.
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The influence of retarded growth in lambs on flavor and other characteristics of the meat

Nicholas G. Barbella, O. G. Hankins and Lucy M. Alexander1

Abstract

Conclusions: To summarize,—retarding the growth of the lambs made the meat less desirable in flavor. Lambs fed the grain-with-roughage rations in restricted amounts produced less tender meat than those full-fed the same ration. The longissimus dorsi muscle from the lambs retarded in growth on this ration contained less protein and fat and more water. Also the ratio of water to protein was higher. The albumin fraction of the protein was consistently lower.

Footnotes

1 The authors wish to acknowledge the aid of representatives of the Purdue University Agricultural Experiment Station and a number of associates in the Animal Husbandry and Animal Nutrition Divisions of the Bureau of Animal Industry and in the Bureau of Home Economics of the Department in carrying out certain phases of the work reported here. Representatives of the Bureau of Agricultural Economics also participated in grading the cooked meat for palatability.






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