LPT 321: Meat Science (1+1)

CARCASS COMPOSITION

• Carcass composition is generally of greater concern for animal and meat scientist than is the animal’s total body composition.
• Of the carcass compositional components, the proportions of muscle, fat and bone are of great interest with regard to the evaluation of livestock production practices.
• When the percentage of fat increases, both the percentage of muscle and bone plus the tendon decrease.
• These compositional characteristics affect carcass value and are influenced by genetic as well as environmental factors during the growth and development of the animal.