THE TYPES 181 



194. Moisture. — Prime meat should just moisten the 

 finger when touched, and should not be slimy. Either 

 immaturity or old age may be responsible for a slimy con- 

 dition, as may also emaciation from any cause. 



195. Odor. — Properly dressed meat in a good state 

 of preservation has scarcely any odor. 



196. Taste not only depends upon the prime nature 

 of the meat and the manner of preparing and serving it, 

 but upon the care exercised in dressing. A sheep butcher, 

 for instance, will use the utmost care in turning back the 

 pelt so that the wool may not touch the carcass and give 

 it a woolly taste. 



197. Proportion of lean to bone. — The amount of the 

 bone in proportion to the weight of the carcass con- 

 cerns the consumer most of all, bone being waste to 

 him, and on this account rough, coarse-boned steers, hogs 

 and sheep are discriminated against all along the line. 

 Refinement of bone is a feature of the general refinement 

 which results from improved breeding and is correlated 

 with quality of the carcass in general and little waste. 



198. Influence of breeding.. — Feed is prerequisite to 

 fat, but the amount, distribution, color and consistence 

 of the fat as well as the color and consistence of the 

 lean and the shape of the carcass are matters of breeding. 

 For instance, representatives of leading beef and dairy 

 breeds have been fed the same rations under identical con- 

 ditions for equal periods with extremely different results 

 between the individuals of the beef and dairy groups.' 

 This test carried through to the actual cutting of the car- 

 casses demonstrated what has usually been found to be the 

 rule, i.e. that the beef-bred animal increases his weight 

 by the formation of fat, while the dairy-bred steer grows 



' Iowa E^eriment Station, Bulletin No. 81. 



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