Yield of muscles for production of Uzice Beef Prshuta [Serbian autochthonous meat product, Serbia and Montenegro]
2005
Radovanovic, R.(Univerzitet u Beogradu, Beograd - Zemun (Serbia and Montenegro). Poljoprivredni fakultet) E-mail:[email protected] | Tomic, N. | Tomasevic, I. | Rajkovic, A.
Uzice Beef Prshuta is produced from the most valuable parts of carcass muscles which originate from well fed cattle aged 3-5 years: round muscles (rump, thick flank, eye of round, silverside without eye of round, topside), loin muscles (striploin), and tenderloin (fillet). Quality and properties of this traditional dry meat product labelled as PDO (Protected Designation of Origin), depend on climate conditions in the region of mountain Zlatibor, as well as on quality of raw meat. The raw meat quality is related to the cattle feeding, i.e. quality of grass for pastures. The aim of this paper was to determine the yields of muscles used for Uzice Beef Prshuta production. Ten carcasses (20 halves) from adult Domestic Spotted cattle of Simmental type were used for investigations. Slaughtering and primary processing, cooling, cutting and deboning of beef carcasses were carried out in the production facilities of Joint-Stock Company M.P. Cajetina on mountain Zlatibor. During the investigation, the data on live weight, weight of warm and chilled carcasses, fare and hind quarters, as well as parts in further cutting of hind quarters and shaping, were determined. Yields of single cuts as parts of chilled carcass, hind quarter, round and loin were calculated based on the collected data. The results showed that the average shares of total muscles shaped for further production of Uzice Beef Prshuta in chilled carcass, hind quarter, round and loin were: 16.83%, 35.83%. 46.00%, and 32.46%, respectively.
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