Carcass and technological dissection of the sides of beef in bulls of Czech Pied and Black-Pied cattle with termination of fattening at the live weight of 575 kg
1996
Teslik, V. | Barton, L. | Urban, F. (Vyzkumny Ustav Zivocisne Vyroby, Prague-Uhrineves (Czech Republic))
Twelve young bulls of Czech Pied breed (C) and 11 young bulls of Black-Pied breed (N) were included in a comparative fattening programme in a tie stall with individual feeding. After fattening termination, the bulls at the live weight of 560 to 590 kg were subjected to control slaughters, when not only the weight of dressed carcass (DC), weight of commercial fats, skin, head, limbs, utilizable stomachs and intestines and intestine length were examined. After cooling, quarters were cut into basic parts, and meat, separate fat and bone weight were determined after deboning. The thickness of subcutaneous fat was measured at the level of the 9th vertebra. Fat content was determined in a rib-meat sample while the content of dry matter, fat and proteins was determined in a sample of pure MLD. Out of the physical characteristics, pH24 value and meat color were determined at a wavelength of 685 and 522 nm in 24 hours after slaughter. A significant difference was found in limb weight, skin weight and intestinal fat. A significant difference was determined in relative values in favour of C cattle in total meat yield.
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