Influence of leanness and emaciation on pre- and post-slaughter macroscopic traits of bovine carcasses
1987
Pelczynska, E. (Akademia Rolnicza, Lublin (Poland). Inst. Higieny Zywnosci Zwierzecego Pochodzenia)
Pre-slaughter macroscopic examination does not allow to distinguish lean and emaciated animals. Only post-slaughter examination based on carcass traits (index of beef round and loin eye area), liver size and measurements of some meat cuts permits to evaluate meat quality. Three animal's conditions are recommended for sanitary evaluation of carcass: well-feeding, leanness and emaciation
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