SCIENCE FOR THE BUTCHER.

Press, Volume LVIII, Issue 17430, 15 April 1922, Page 16

SCIENCE FOR THE BUTCHER.

! Professor F. Hi A. Marshall, lecturing ob physiology as applied to agriculture, at the Koyal Institution, said, ■ one of the duties of the phystblogist in agriculture "was the study of the processes going' on inside *an animal which ia .being fattened, 'i'he object was to produce meat as economically ,aB posvMuscular, tissue constituted the ■ greater part ot meat. i)at was formed ' mainly in the connective tissu© which hinds the muscles together and oniy m the muscle itself in cases of tatty degeneration. The well-known marbling ■ eitect in meat which wap .so desirable was caused by enfiltrated fat, and th© ■ BeTenth rib was usually taken as lndica- - /tor of the,state of the entire animal in i' the- experimental wrirk : at Cambridge, ■ *ad it was found that the* amount of tat present in this rib, wfiis correlated pretty„closclv in tho entire animal. Mr . Marshall showed some lantern ' slides of tables which demonstrated that 'thfcr I garbling took place only at a cer--1 tain stage of the, fattening, and that it i then goes on at a rapid rate. ■ • ( ' He condemned the extreme wastefulness of over-fattening. An without*excessive, feeding w;ouid get ' moderately fat, but it would require a very great/deal of food .to get the amI j»ai very fat, ah expenditure quite out ■of proportion to the Result. He,didnot believe in- keeping, an animal too Wne before killing, as the longer an animal lives the, more food he requires to put on weight., He thought that much of . *'baby beef."—London Morning Post." . ■