f .4—Uncwter Farming, Saturday. January 19, 1974 Lean Meat Is Favored By Consmers Changes in meat animals were described recently by Dr. Ziegler and W. C. Keck, graduate assistant in animal in dustry, in a special foods issue of “Science in Agriculture," the quarterly magazine of the Agricultural Experiment Station at Penn State. Copies are available free from the Agricultural Mailing Room, 112 Ag. Adm. Bldg., University Park, Pa. 16802. From all indications, today’s livestock yield higher per centages of leaner meat at earlier ages, the authors ob served. “This fact may be one of the most significant changes occurring with meat animals and their products. If this change continues, livestock producers will be able to increase total red meat production more by improved breeding and feeding than by increasing livestock numbers on farms. Dramatic changes have occurred in recent years in the ype and carcass quality of meat animals. The shortlegged, •ompact, deep bodied, fat animals that were popular in the wst are no longer desirable-both from the aspect of •conomical production and consumer satisfaction. Consumers tend to favor the resulting leaner meat because if a growing awareness of the relationship between calories '0 the diet and human weight, says Dr. John H. Ziegler, issodate professor of meat science at The Pennsylvania itate University. Livestock producers also favor the modern meat animal, « reports, since they realize that this type is a faster and aore economical weight gainer than the old type animal. The lew-type animals have less outside fat and a higher par entage of edible meat. 3518 3517 3368 3334 A 3306 3369 A The best from start to finish (&> PIONEER. IRANO SEED CORN PIONEER HI BRED. INC LAURINBURG N C • TIPTON INDIANA, I WO MORE DAILY FEED CHORES! takes only minutes to pump In a 7/10 day burning 'em, cleaning up spills—l've supply of Mol-Mix Liquid! gone Mol-Mix Liquid! and locked m my winter feed prices with a Mol-Mix freeze booking l CUT MY FEED COSTS! ■ 1 ,m " mm M I u Bui ?4 L.? Two outstanding med. season varieties. Stalk strength second to none with excellent yield ability. Four full season varieties which have proven them selves in southeastern Pa. Excellent for husking or silage. When ordering seed corn please consider the Pioneer Team. tu li _W--\ * n C//m They indicated that more than two-thirds of all beef cattle in the U.S. are grown on concentrated rations which, for the most part, yield rapid gains and desirably finished meat animals at younger ages than previously. The top three grades for beef are Prime, Choice, and Good. In the last 25 years, the amount of beef graded as Choice has more than doubled to make up 59 per cent of all beef produced. Prime and Good grades have remained fairly steady at about four per cent and 16 per cent, respectively. Ability to feed and market cattle at higher grades and younger ages was shown in a study of 352 crossbred steers and heifers. The animals were fed and managed for maximum, rapid production with the most favorable amounts of forages and cannery wastes. These cattle were extremely mature at about 14 months of age with less than one-half inch of outside fat. They lacked enough marbling to get into the Prime grade but were higly acceptable by taste panel standards. The study was a cooperative project between the College of Agriculture and the State Correctional Institution at Rockview. Dr. Ziegler indicated pork production is even more noteworthy than beef with revolutionary changes occurring in the last 30 years. The pork industry concentrated largely on breeding and management practices to reduce carcass fat. The early weight gains of a meat animal are primarily lean tissue which is both rapid and economical. Thus, the simple practice of marketing hogs at earlier ages and lower weights than previously has increased pork quality from the stand point of youthful tenderness and reduce fatness. Selection for leaner bogs has also helped. Between 1940 and 1970, such changes yielded modem pork with about one-fifth more protein, one-half less fat, and one-third fewer calories. Many hogs raised at Penn State are ready for market at 5 months of age, somewhat parallel to the modem beef production picture. Research continues, largely to make hog gains still more rapid and economical. Try A Classified Ad! pgr** NO MORE WRESTLING with feed bags. NO WEATHER WORRIES! MoI-Mlx won’t emulsifiers keep ingredients m uniform suspension, YES. IT WAS MY LUCKY DAY WHEN I DISCOVERED JOHN Z. 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