References

1. Kauffman, R.G.; Breidenstein, B.C. Meat Animal Compo sition and Its Measurement. In Muscle Foods; Kinsman, D.M., Kotula, A.W., Breidenstein, B.C., Eds.; Chapman and Hall: New York, NY, 1994; 224 247.

2. Topel, D.G.; Kauffman, R. Live Animal and Carcass Composition Measurement. In Designing Foods; Commit tee on Technological Options to Improve the Nutritional Attributes of Animal Products, Board on Agriculture, National Research Council, Eds.; National Academy Press: Washington, DC, 1988; 258 272.

3. Hazel, L.N.; Kline, E.A. Mechanical measurement of fatness and carcass value of live hogs. J. Anim. Sci. 1952, 11, 313 318.

4. Fahey, T.J.; Schaefer, D.M.; Kauffman, R.G.; Epley, R.J.; Gould, P.F.; Romans, J.R.; Smith, G.C.; Topel, D.G. A comparison of practical methods to estimate pork carcass composition. J. Anim. Sci. 1977, 44, 8 17.

5. National Pork Board. Pork Composition and Quality Assessment Procedures; Berg, E.P., Ed.; National Pork Board #04412 4/2000: Des Moines, IA, 2000; 1 40.

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