Bone mass of slaughtered cattle, method of their utilization and asessment [i.e. assessment] of their influence on the environment | Masa kostiju zaklanih goveda, nacin koriscenja i procena uticaja na zivotnu sredinu
2005
Stamenkovic, T., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Devic, B., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Zoric, G., Yuhor-Export AD, Jagodina (Serbia)
Meat in cattle halves contains significant proportion of bones. Deboning in the retail area makes difficulties in bone disposition. This problem appears also at home if consumers buy meat on bones. Trade and selling meat boneless is one of methods to solve the mentioned problem. In this paper, it has been determined that bone mass of cattle 2 to 2.5 years of age, per slaughtered animal, included: carcass bones 47.073 kg, head bones 6.760, bones of lower parts of front and hind legs 7.900 kg and tail bones 0.500 kg. Deboning in the production area enables use of bovine bones to obtain mechanically deboned meat, bone fat and bone meal. Mechanically deboned bovine meat is obtained from cervical, thoracal and lumbar vertebrae, ribs, sternum and sacrum. Their amount in carcass is between 20.854 kg and 24.793 kg. Other bones (except for caudal vertebrae), as well as bone residues after mechanical deboning, are used for production of bone fat and bone meal. The chosen method of bone utilisation, presented in this paper, represents a preventive measure in protection of the environment from harmful effects of bones in it on human and animal health.
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