Correlation between carcass and slaughter value in cows
1992
Sardi, J. | Kollar, N. (Allatteny. Kut. Int., Herceghalom (Hungary). Szarvasmarhateny. Oszt.)
The meat processing value of slaughter cows can be characterized by the skeleton and the weight of the 4 legs cut at the joints, when removed at slaughter and the ratio compared to the split warm half bodies. The most favourable qualitative parameters are shown by 500-600 kg cows with 260-300 kg carcass. The great living weight, coupled with relatively few bones and with a considerable fat content, results in a somewhat less pure meat
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书目信息
页码
pp. 103-105
其它主题
Qualite
语言
匈牙利
注释
Summary (De, En, Ru)
4 tables
类型
Summary
1994-08-15
AGRIS AP
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