What type of muscle tissue is responsible for most of the muscle weight on a carcass?

Skeletal muscle is the type of muscle tissue responsible for most of the muscle weight on a carcass. This is primarily due to its structure and function. Skeletal muscles are large, striated muscles that are attached to bones and facilitate voluntary movements in the body, including the movements of limbs and the body as a whole. When considering livestock or poultry, these skeletal muscles make up a significant portion of the edible meat that humans consume.

Skeletal muscle is composed of long, fibrous cells that can contract vigorously, which contributes to the overall weight and mass of the meat. It has a visible texture and can be identified easily during the butchering of animals. In contrast, cardiac muscle is specific to the heart and is not present in significant amounts in carcasses, while smooth muscle, found in organs and blood vessels, does not contribute substantially to the overall weight of meat. Adipose tissue is a type of fat that may be present within the carcass but is not muscle tissue; thus, it does not account for the majority of muscle weight. Therefore, skeletal muscle is clearly identified as the dominant type contributing to the meat weight in carcasses.