AGRC 112 Lecture Notes - Lecture 7: Sarcomere
Document Summary
Carcass is the product of slaughtering process which removes blood viscera, head, hair, skin, and other tissues from living animal. Dressing percentage - is the percent of the live animal that ends up as carcass and is calculated as : carcass weight / live weight x 100. Carcass cutting yield - is the percentage of the carcass that actually ends up as meat. Calculated as: weight of meat / carcass weight x100. Depending either it is bone in or boneless, meat derived from carcass may vary among animals. 36 to 64% in pifs of the carcass weight. The proportion of muscular tissue varies inversely with fatty tissue. This relationship is also effected by age sex, breed and plane of nutrition. Age effect on tissue variation in pig carcasses. Age / carcass weight effect on tissue variation in sheep carcasses. The most important component of meat is the muscle.
