HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Miller, H. W. Articles by Sanchez, O. Search for Related Content PubMed Articles by Miller, H. W. Articles by Sanchez, O.

Lipid and Lipid Fractions of Blood and Muscle as Related to Beef Carcass Characteristics

Southern Illinois University, Carbondale

Abstract

Recently, increased attention has been given to direct and indirect measurements of beef carcass characteristics. Extensive research has been done to determine the relationship of certain carcass traits with physical, histological and biochemical characteristics of the meat. Several authors (Ramsey, Cole and Hobbs, 1962; Cole, Ramsey and Epiey, 1962; Brungardt and Bray, 1963) have reported significant relationships among bovine carcass fat measurements and carcass quality and cutability. Some workers (Bowland and Hironaka, 1957; Brungardt and Bray, 1966) noted significant correlations of plasma lipids with porcine and bovine carcass characteristics, respectively; however, Tremere, Owen and Bell (1966) reported no significant value in measurements of serum constituents as indicators of porcine carcass quality.

The purpose of this study was to determine the relationship between the lipid and lipid fractions of blood and muscle and the quality and cutability-determining characteristics of bovine carcasses.

Forty-three steers, self-fed a finishing ration (table 1) for 150 days were slaughtered at live weights ranging from 340 to 500 kilograms.