Influence of Sex on Certain Constituents of Bovine Muscles

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Abstract
For the past several years there has been much experimentation to determine the levels of the various constituents involved in the composition of muscle. Furthermore, some researchers (Husaini, Deatherage and Kunkle, 1950; Anglemier, Johnston and Ralston, 1961; Lewis, Heck and Brown, 1963; Romans, Tuma and Tucker, 1965; Craig et al., 1966; Dryden, Marchello and Ray, 1969) have related levels of certain muscle constituents to muscle palatability as evaluated through sensory panel procedures. Unfortunately, many of these relationships are small and inconsistent. If those factors which influence the relationships between muscle composition and palatability can be evaluated, possibly some of the muscle constituents which exhibit consistently high relationships with palatability can provide a valuable selection tool for meat animal improvement. As a result of the relationships reported by Dryden et al. (1969), this study was conducted to determine the sex variation in the muscle constituents studied by these researchers. Experimental Procedure Copyright © 1970. American Society of Animal Science . Copyright 1970 by American Society of Animal Science

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