[Relationship between the chemical components in the meat of bulls].
During the chemical analysis of the meat of bullocks of different breeds (sample from Musc. long. dorsi), a negative relationship was found between free and bound water on the one hand and dry matter, nitrogen compounds, protein, and fat on the other, between nitrogen compounds and fat, and between protein and fat, and a positive relationship between the content of dry matter, nitrogen compounds, protein, and fat, between free and bound water, and nitrogen compounds and protein. The dependences were mostly significant to highly significant. No relationship was found between the content of ash and the studied chemical components of meat.
D000818:Animals; D002417:Cattle; D005223:Fats / Q000032:analysis; D008297:Male; D008460:Meat / Q000032:analysis*; D009584:Nitrogen / Q000032:analysis; D011506:Proteins / Q000032:analysis; D014867:Water / Q000032:analysis
D005223:Fats; D011506:Proteins; D014867:Water; D009584:Nitrogen
Vztahy medzi chemickými zlozkami mäsa býckov.