Improving cattle marketing efficiency in Tanzania: the experiences in using weighing scales and grades and possible role of low-cost meat preservation
1990
Mtenga, L.A. (Sokoine Univ. of Agriculture, Morogoro (Tanzania). Dept. of Animal Science and Production)
The paper provides systematic data collection, analysis and experimental procedure to grading and evaluation of cattle using live weight and grade in Tanzania. As the grade of Tanzanian cattle decreased, live weight, carcass weight, dressing percentage, muscle percentage, fat percentage, and edible tissue percentage decreased but bone percentage increased. The main meat preservation methods used are drying and salting, but since this is inadequate in quality and storability, more research towards improvement of the techniques are required
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