Show Selecting Sires Selecting dairy sires on the basis basin of the ability of their progeny to produce produce pro pro- duce milk and butterfat is a common practice Now we learn that certain qualities of meat can be improved by identifying and using for breeding breeding breed breed- ing purposes animals whose progeny ny yield meat superior in those qualities This will tend to cause a shift in goals gOrts in breeding meat animals animals ani ani- mals from the physical type that appeals appeals ap ap- ap- ap peals penIs to the eye to the type of animal animal animal ani ani- mal that produces highly palatable and nutritious meat and a high proportion proportion pro pro- portion of preferred cuts Workers in the U. U S. S department of agriculture point out that the flesh of cattle hogs and sheep as they come to market varies greatly in physical and chemical composition including juiciness of the meat color of both lean and fat and tenderness I Among the controllable factors that cause differences in t tenderness are I breeding feeding age and activity of animals enzymes that occur naturally naturally naturally na na- na- na in the meat freezing and cooking Breeding is therefore only one of several factors affecting tenderness tenderness tenderness ten ten- but it may be a very important important important im im- one I |