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Question: Pork carcasses typically have the skin on while the skin of the beef is no...

Question:

Pork carcasses typically have the skin on while the skin of the beef is no longer

present on the carcass. A carcass with skin would have (

higher, lower

) percent yield of lean

meat than a similar carcass with skin removed. Discuss the expected effect of skin and feet

(present on a typical pork carcass but absent from a typical beef carcass) on % yield of lean meat

from pork and beef carcasses. Do the yield results in this lab agree with these expected

outcomes? Discuss your observations in a paragraph on the back of this page.

science   biology   
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