Am. Soc. Anim. Prod.
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The relation of degree of finish in cattle to production and meat flavors

G. A. Branaman, O. G. Hankins and Lucy M. Alexander2

Abstract

The fatness or degree of finish of meat animals and meats is a matter of far-reaching importance. It involves numerous problems and concerns producers, packers and retailers as well as producers.

A cooperative study of degree of finish in cattle was undertaken by the Michigan Agricultural Experiment Station and the Bureau of Animal Industry of the United States Department of Agriculture in the fall of 1932. Three experiments were conducted, one each in 1932–33, 1933–34, and 1934–35. In each experiment 12 purebred Hereford steer calves and 12 purebred Hereford heifer calves from the United States Range Livestock Experiment Station, Miles City, Montana, were used. All animals were full-fed, individually on a ration consisting of cracked corn, cottonseed or linseed meal, corn silage, and alfalfa hay.

Periodic killings were made during each experiment, 3 steers and 3 heifers being slaughtered at the end of each of four intervals of feeding. The 3 animals selected in each instance were of such fatness as to represent, as acutely as possible, the fatness of the entire number on feed.

Footnotes

2 The authors wish to acknowledge the aid of a number of their associates at the Michigan Agricultural Experiment Station, in the Animal Husbandry and Animal Nturition Divisions of the Bureau of Animal Industry, and in the Bureau of Home Economics, respectively, in carrying out this study. Also in the first year's work, representatives of the Bureau of Agricultural Economics took a part in scoring the meat for palatability.






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Copyright © 1936 by the American Society of Animal Science.