Carcass grade

Esti-mated age, years

Sex

Dry matter con-tent, per cent

N con-tentper cent

Fat con-tentper cent

Colla-gen-con-tent, per cent

Elas-tin-con-ten-per cent

Colla-gen N in per cent of total N

Elas-tin N in per cent of total N

Choice

1

steer

25. 82

3. 59

2. 50

1. 08

0. 004

5. 4

0. 02

Choice

2

steer

27. 87

3. 55

4. 35

1. 89

0. 006

9. 4

0. 03

Good+

4

steer

29. 07

3. 25

7. 78

1. 19

0. 011

6. 5

0. 06

Good

young

cow

25. 16

3. 42

2. 99

1. 16

0. 001

6. 1

0. 005

Good

4

steer

29. 48

3. 30

7. 14

1. 33

0. 002

7. 2

0. 01

Good+

2

steer

26. 08

3. 57

3. 54

1. 49

0. 003

7. 4

0. 015

Medium+

1

heifer

23. 82

3. 34

0. 97

1. 05

..............

5. 6

.................

Medium+

. .

cow

26. 82

3. 34

4. 63

1. 59

0. 002

8. 5

0. 01

Medium+

3-4

steer

26. 83

3. 36

5. 18

1. 32

0. 008

7. 0

0. 04

Medium

3-4

steer

26. 12

3. 40

3. 62

1. 15

0. 032

6. 1

0. 16

Common+

old

cow

25. 22

3. 46

2. 92

1. 74

0. 004

9. 0

0. 02

Canner

14-15

cow

26. 62

3. 56

3. 51

0. 92

0. 008

4. 6

0. 04

Connective tissue in fish. The connective tissue of fish is small in amount and probably contains mostly collagen with little or no elastin, for it is very easily disintegrated and easily dissolved by cooking, leaving the muscle fibers separated.