Comparative studies of meat V. Factors affecting the iodine number of the fat from the fatty and muscular tissues of cattle

1956 ◽  
Vol 48 (1) ◽  
pp. 61-73 ◽  
Author(s):  
E. H. Callow ◽  
S. R. Searle
Keyword(s):  
Iodine Number ◽  
Comparative Studies ◽  
Analysis Of Covariance ◽  
Muscular Tissue ◽  
Fatty Tissue ◽  
Factors Affecting ◽  
Rectangular Hyperbola ◽  
Straight Line ◽  
Line Relationship ◽  
Muscular Tissues

1. Carcasses of twenty-one fat cattle (from six cows, ten steers and five heifers, aged from 12 months to 12 years and representing seven breeds) have been dissected into nine joints, and the fatty and muscular tissue from each joint dissected and analysed for fat. The iodine number of each sample of fat has been determined.2. The fat in fatty tissues ranged from 28·3 to 96·7%, and in muscular tissues from 1·3 to 14·2%. Iodine numbers of fat from fatty tissues ranged from 34·0 to 69·0 and those of fat from muscular tissues from 45·9 to 73·2.3. By an analysis of covariance it has been possible to reduce these data to two families of regression lines—those for fatty tissue and those for muscular tissue.4. The equations for fatty tissue have the following generalized form:I.N. = AFT + CFT + JFT + b1F/FT,where AFT = 55·6 ± 1·7 and is a general constant,CFT is a series of constants for the various carcasses and ranges from +12·6 to −6·7,JFT is a series of constants for the various joints and ranges from +6·6 to −10·3,b1 is a general constant with the value −0·052(± 0·025),F/FT is the percentage of fat in any given sample of fatty tissue, and I.N. is its iodine number.5. A similar set of equations has been deduced for muscular tissue. Here, however, the relation between iodine number and percentage of fat is a rectangular hyperbola. Consequently, the inverse (Z) of the percentage of fat (in order to get a straight-line relationship) has been used.

Comparative studies of meat. Part VI. Factors affecting the iodine number of fat from the fatty and muscular tissues of lambs

1958 ◽  
Vol 51 (3) ◽  
pp. 361-369 ◽  
Author(s):  
E. H. Callow
Keyword(s):  
Iodine Number ◽  
Rectus Femoris ◽  
Muscular Tissue ◽  
Fatty Tissue ◽  
Factors Affecting ◽  
Average Percentage ◽  
Kidney Fat ◽  
Rectus Femoris Muscle ◽  
Femoris Muscle ◽  
Muscular Tissues

1. Carcasses of nineteen fat lambs (from six ewes and thirteen wethers weighing from 29 to 841b., aged from 78 to 365 days, all from the Suffolk breed and all fed in pens with no grazing) have been dissected into six joints, namely neck, thorax, loin, pelvis, shoulder (including shank), and leg (including shin). The subcutaneous and intermuscular fatty tissues and the muscular tissues have been dissected from each joint and analysed for fat. The iodine number of each sample of fat has been determined.2. The average percentage of fat in the fatty tissues of the carcass ranged from 71·9 to 87·8 and the average iodine numbers from 43·6 to 56·1. With the muscular tissues these figures were from 4·8 to 11·1 and iodine numbers from 51·5 to 61·7.3. The extreme ranges found in the subcutaneous fatty tissue of the joints were from 63·0 to 91·6 for percentage of fat and from 43·7 to 59·3 for iodine number. For the intermuscular fatty tissue these ranges were from 52·0 to 88·4 for fat and from 41·7 to 58·5 for iodine number. The kidney fat extended this range up to 95·7 for fat and down to 36·4 for iodine number. With the muscular tissue of the joints the ranges were from 2·7 to 17·3 for fat and from 48·3 to 65·0 for iodine number. The rectus femoris muscle extended this range down to 1·8 for fat and up to 66·2 for iodine number.

Comparative studies of meat. VIII. The percentage of fat in the fatty and muscular tissues of steers and the iodine number of the extracted fat, as affected by breed and level of nutrition

1962 ◽  
Vol 58 (3) ◽  
pp. 295-307 ◽  
Author(s):  
E. H. Callow
Keyword(s):  
Iodine Number ◽  
Subcutaneous Tissue ◽  
Subcutaneous Fat ◽  
Local Temperature ◽  
Reverse Direction ◽  
Muscular Tissue ◽  
Fatty Tissue ◽  
Average Percentage ◽  
Best Fit ◽  
Muscular Tissues

1. An investigation has been carried out concerning the percentage of fat in the subcutaneous and intermuscular fatty tissues and in the muscular tissues, and the iodine number of the extracted fat from eight anatomical joints (foreshin, neck, shoulder, thorax, loin, pelvis, leg and hindshin) and from the perinephric fatty tissue and psoas muscles of the carcasses from twenty-four animals. The animals were from three breeds (Hereford, Dairy Shorthorn and Friesian) and were on four levels of nutrition—high-high and medium-high, and high-medium and medium-medium. The first two groups—finished on concentrates—were younger than the second two groups—finished on grass.2. Using an analysis of variance for the resultant data for percentage of fat and iodine number, it was found that breed had affected the percentage of fat in the tissues of the various joints significantly—on the average the order was Shorthorn (highest), Hereford and Friesian (lowest). This result could be predicted from the fact that this was the order of fatness of the carcasses (as measured by the percentage of fatty tissue in the carcass—see Callow, 1961).3. The data for iodine number showed no significant effect for breed in either the subcutaneous or intermuscular tissues. The significant effect of breed in the case of muscle could be attributed to significant differences in the overall level of fatness (see Callow, 1961) of the carcasses of the three breeds.4. A good correlation existed between the average percentage of fat in a joint and the average iodine number of fat extracted when the data for various joints was used to calculate straight lines of best fit. (In the case of muscular tissue, it was necessary to use the inverse of the percentage of fat to calculate the average—because the relation between the percentage of fat in muscular tissue and its iodine number is a rectangular hyperbola.)5. Using such lines of best fit, it was possible to show that certain joints had tissues which gave abnormal values for iodine number. Thus, deepseated tissues, like psoas muscle and kidney fat, had unexpectedly low values, whilst tissues from the hindshin had unexpectedly high values. This was attributed to the effect of local temperature—a high local temperature in the body giving a lower iodine number and a low temperature a higher iodine number than would otherwise be expected. The special case of subcutaneous fat from the thorax—with a higher iodine number than expected—is explained by the presence of brisket fat (which has a high iodine number).6. The data were used graphically to show the effect of growth gradients, thus the average percentage of fat in all the tissues is lowest in fore- and hindshins and highest in thorax (muscular and intermuscular tissues) and in the pelvis (subcutaneous tissue). Similar effects, but in the reverse direction, were shown by average values for iodine numbers.7. There were systematic differences in the percentage of fat in the subcutaneous and intermuscular tissues of joints and in the iodine number of the extracted fat. These too showed marked growth gradients. Although the percentage of fat in the intermuscular tissue was greater than that in the subcutaneous tissue in the fore- and hindshins, it was less in the thorax, loin, pelvis and leg. In spite of this, the iodine number of the subcutaneous fat was always higher than that of the intermuscular fat. This is attributed to the former being a colder tissue than the latter.8. It was shown that the relation between iodine number and percentage of fat in the various joints was different for the animals finished on grass (highmoderate and moderate-moderate levels of nutrition) as compared with those finished on concentrates (high-high and moderate-high levels). This was attributed to the rate of fattening being greater in the second case and to this giving rise to lower iodine numbers.9. Beyond this effect of rate of fattening, no reason could be found for the fact that the general level of iodine numbers showed variation from animal to animal.10. The extreme variation in percentage of fat in the tissues was (a) muscular tissue from 1·3 to 14·5%, (b) intermuscular tissue from 29·5 to 82·7%, and (c) subcutaneous tissue from 25·2 to 89·8%. For iodine number the variation was (a) 50·0 to 73·9, (b) 42·9 to 67·9 and (c) 46·3 to 67·9 It is thus clear that beef can be a very variable foodstuff.

Comparative studies of meat IV. Rates of fattening in relation to the deposition of fat and protein in the fatty and muscular tissues of meat carcasses

1950 ◽  
Vol 40 (1-2) ◽  
pp. 1-8 ◽  
Author(s):  
E. H. Callow
Keyword(s):  
Comparative Studies ◽  
Graphical Analysis ◽  
Carcass Weight ◽  
Special Method ◽  
Muscular Tissue ◽  
Fatty Tissue ◽  
Muscular Tissues

1. In the previous paper of this series (Callow, 1949) a special method of graphical analysis was developed in order to calculate the effect of different rates of fattening on the percentages of fatty tissue, muscular tissue and bone, etc., in a carcass. This method has been used in the present paper to calculate the effect of different rates of fattening on the deposition of chemical fat and protein in the fatty and muscular tissues of a carcass during fattening.2. The method of analysis depends (a) on the choice of an arch-type carcass on mathematical and biological grounds, and (b) the use of partition percentages for defining the proportions of fat, protein and water laid down in the fatty and muscular tissues during an increase in carcass weight due to fattening.

Comparative studies of meat. II. The changes in the carcass during growth and fattening, and their relation to the chemical composition of the fatty and muscular tissues

1948 ◽  
Vol 38 (2) ◽  
pp. 174-199 ◽  
Author(s):  
E. H. Callow
Keyword(s):  
Chemical Composition ◽  
Cross Section ◽  
Comparative Studies ◽  
Muscular Tissue ◽  
Meat Industry ◽  
Fatty Tissue ◽  
Wide Cross ◽  
Muscular Tissues

SUMMARY1. The weights of muscular tissue, fatty tissue, bone, and tendons, etc. in the carcasses of twenty-nine cattle, fifty-five sheep and forty pigs are given. The weights of fat, dry fat-free residue, and water in the muscular and fatty tissues from the carcasses of twenty-nine cattle, twenty-nine sheep and two pigs (one wild and one domesticated) are also given. The cattle represent eight breeds, the sheep nine breeds and the pigs two breeds. Ages range from newly born to over 12 years and there are fifty females, seventy castrated males and four newly born males. The animals thus represent a very wide cross-section of the meat industry.

Comparative studies of meat III. Rates of fattening in relation to the percentage of muscular and fatty tissue in a carcass

1949 ◽  
Vol 39 (4) ◽  
pp. 347-358 ◽  
Author(s):  
E. H. Callow
Keyword(s):  
Linear Regression ◽  
Comparative Studies ◽  
Close Correlation ◽  
Generalized Equation ◽  
Regression Equation ◽  
Muscular Tissue ◽  
Fatty Tissue ◽  
Linear Regression Equation ◽  
Biological Analysis

1. It has been shown in a previous paper (Callow, 1948) that, with ‘standard’ carcasses of cattle, sheep and pigs containing more than 18 % of fatty tissue, FT/C, there is a close correlation between FT/C and MT/C, the percentage of muscular tissue. This is shown by the linear regression equationMT/C = 76·1 — 0·684FT/C ± 1·0 (r= — 0·9782).The reasons for this close correlation and the effects of varying rates of fattening on the constants of the generalized equationMT/C = a — bFT/Chave been deduced by a mathematical and biological analysis of the data.

A Method for Bromine Determination in Wool Fabric by X-Ray Fluorescence Spectrometry

1976 ◽  
Vol 46 (6) ◽  
pp. 463-465 ◽  
Author(s):  
F. William Reuter ◽  
Geraldine E. Secor ◽  
Mendel Friedman
Keyword(s):  
Fluorescence Spectrometry ◽  
Wool Fabric ◽  
X Ray ◽  
Fluorescence Measurements ◽  
Straight Line ◽  
Bromine Concentration ◽  
Wet Chemical ◽  
Relationship Of ◽  
Line Relationship ◽  
Better Than

Bromine is measured in flame-resistant wool fabric by x-ray fluorescence spectrometry with a relative precision of 3 to 8% and relative accuracy of better than 10%. The method computes the bromine concentration from fluorescence measurements of the sample, and a thin film standard, and two measurements of attenuation by the sample. Deviations of 10 to 20% from a straight-line relationship of x-ray counts to bromine concentration are accounted for. X-ray fluorescence is generally useful for routine analyses of bromine in textiles and has advantages over wet chemical analysis.

The relationship between the weight of a tissue in a single joint and the total weight of the tissue in a side of beef

1962 ◽  
Vol 4 (1) ◽  
pp. 37-46 ◽  
Author(s):  
E. H. Callow
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Total Weight ◽  
Standard Errors ◽  
Critical Study ◽  
Average Weight ◽  
Muscular Tissue ◽  
Fatty Tissue ◽  
Order Of Magnitude ◽  
Four Levels

1. Using the data from the dissection of 24 sides of beef from Hereford, Dairy Shorthorn and Friesian steers on four levels of nutrition a critical study has been made of the relation of the weight of tissue in an anatomical joint to the total weight of the same tissue in the whole side.2. There was a significant eifect of breed and level of nutrition in the case of bone. The heaviest breed (Friesians) had a bigger proportion of bone in those bones which support the animal (i.e. the radius-ulna, humerus, femur and tibia-fibula) than had the lighter breeds (Herefords and Shorthorns). The effect of level of nutrition was not the same for all the bones and was difficult to interpret. There was little or no significant effect of breed or level of nutrition on the distribution of muscular or fatty tissue among the joints.3. The relation of the weight (in kg.) of a tissue (x) in a joint to that in the whole side (y) was expressed by groups of equations of the form, y = a+bx, there being a separate group for bone, muscular tissue, subcutaneous fatty tissue, intermuscular fatty tissue and total fatty tissue. Tables are provided giving the values for the constants ‘a’ and ‘b’ and standard errors of prediction joint by joint for each tissue.4. No general significance could be attached to the values for the constant ‘a’ but for each tissue there was a correlation between the value for ‘b’ and the inverse of the average weight of tissue in the corresponding joint. For each tissue there were one or two joints which were significantly aberrant. Aberrance is associated either with exceptionally high or with exceptionally low levels of errors of prediction.5. The high order of magnitude for the standard errors of prediction for estimating muscular tissue (± 12·2 1b. or more) and for estimating total fatty tissue (± 12·7 1b. for the loin), led to exploring the following rule of thumb method.6. The weight of muscular tissue in a carcass is approximately one-third of the live-weight of the animal, the weight of bone, tendon etc. is onequarter of the weight of muscular tissue and the remainder of the weight of a carcass is the weight of fatty tissue.7. Using the weights of the animals on the farm, the weight of the sides after hanging in the slaughter house overnight, and the weights of the tissue after dissection it was shown that the above method of estimation gave values for muscular tissue within ± 10·1 1b., for fatty tissue ± 11·8 1b. and for bone etc. ± 3·1. These values compare favourably with those calculated from the weight of muscular tissue in a joint (±12·2 1b. for the foreshin), and fatty tissue (neglecting thorax ±7·0 1b. and 13th rib ±9·8 1b.) ± 12·7 1b. for the loin. The estimate of bone etc. from the weight of radiusulna (± 1·7 1b.) was somewhat better.8. The general conclusion is that in studies of meat quality, and of the effect of breed and plane of nutrition on meat quality (including carcass conformation) it will be necessary to dissect the whole side or carcass joint by joint, tissue by tissue and muscle by muscle. There are no adequate short cuts.

Effects of Prey Abundance on the Development of the Spider Agelenopsis potteri (Blackwall) (Araneae: Agelenidae)

1965 ◽  
Vol 97 (2) ◽  
pp. 141-147 ◽  
Author(s):  
A. L. Turnbull
Keyword(s):  
Aedes Aegypti ◽  
Feeding Rate ◽  
Prey Capture ◽  
Prey Abundance ◽  
Feeding Rates ◽  
Live Prey ◽  
Straight Line ◽  
Line Relationship

AbstractAgelenopsis potteri (Blackwall) spiders that were reared from egg to adult on live prey (Aedes aegypti L.) supplied at different daily rates varied in the rate that they were able to capture prey, grow, and attain maturity. Mortality varied inversely with feeding rates, but some spiders matured at each feeding rate. All spiders matured in seven stages regardless of the rate of feeding. Both sexes were mature following the sixth moult. The rate of prey capture declined sharply in the adults. Males matured about four days sooner than females. A straight-line relationship exists between the rate at which prey were captured and the dry weights of the adult spiders. A straight-line relationship was also found between the numbers of prey captured per day and the daily development of the spider.

The determination of burning velocities of slow flames

1955 ◽  
Vol 228 (1174) ◽  
pp. 297-322 ◽  
Keyword(s):  
Carbon Monoxide ◽  
Burning Velocity ◽  
Flame Temperature ◽  
Excess Energy ◽  
Flat Flame ◽  
Straight Line ◽  
Flame Burner ◽  
Line Relationship ◽  
Propane Butane

Measurements of the burning velocities of methane, ethane, propane, butane, ethylene, carbon monoxide and cyanogen mixtures with air, in the range about 4 to 8 cm, are made by the flat-flame burner method with an accuracy of 2 to 3%. The results can be represented by a straight-line relationship between composition and burning velocity except for carbon monoxide which is sensitive to the percentage of water vapour present. Extrapolated values agree well with recent measurements of faster flames. Measurements are also made on binary mixtures with air of the gases, including hydrogen. The mixture law holds except with mixtures containing carbon monoxide. Limits of inflammability are also determined and the burning velocities at the limits average 3⋅6 cm/s. The mixtures obey the Le Chatelier rule accurately, except for carbon monoxide mixtures. The burning velocities of the hydrocarbons can be represented approximately by a straight-line relationship with the heat generated and with the maximum flame temperature, but correlation is best when thermal conductivity is introduced. At a given velocity the excess energy maintained by the flame appears to be constant for all the hydrocarbons investigated, except methane, which behaves slightly differently. The burning velocities of the hydrocarbons are controlled by a reaction which provides reasonable values of the activation energies and probably precedes the sudden development of chain branching.

Contribution of aerobic step and Pilates exercises to life quality increase

2014 ◽  
Vol 7 (13) ◽  
pp. 99-104 ◽  
Author(s):  
Ancuța Lupău ◽  
Mihaela-Liana Faur ◽  
Corina Pantea
Keyword(s):  
Physical Exercise ◽  
Life Quality ◽  
Muscular Tissue ◽  
Everyday Activities ◽  
Different Types ◽  
Body Weight Index ◽  
Functional Deterioration ◽  
Structure And Functions ◽  
Life Work ◽  
Muscular Tissues

Abstract Physical activity practiced on a constant, regular basis contributes directly to the improvement of the structure and functions of different organs and body systems. It can also counteract the appearance of some anatomic and functional deterioration and contribute to the correction of certain deficiencies caused by improper conditions of life/work in people’s life. This study analyses two forms of physical exercise - Aerobic Step and Pilates. The goal of the study is to identify the effects of practicing Aerobic Step and Pilates exercises on the bodies of those who practice these forms of physical exercise. The hypothesis of the research is that practicing on constant/regular basis different types of aerobic exercises combined with efficient nutrition ensures optimum physical condition for everyday activities. The activity was carried out at the “Beauty Centre” aerobic hall from Timisoara, Romania. The study was carried out between February and May 2013 on a sample of 25 people subjected to anthropometric and functional measurements (size, weight, hip perimeter and body weight index, percentage of muscular tissue) both before (initial test - It) and after (final test - Ft) Aerobic Step and Pilates programmes. Results show the efficiency of these programmes as pointed out by the diminution of hip perimeter, by normal IMC, and by the increase of the active muscular tissues.

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