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Carcass traits and economic assessment on carcass cutting of zavot cattle
2013Bu çalışmada, Zavot ırkı sığırların karkas özelliklerinin belirlenmesi ve karkas parçalamanın ekonomik olup olmadığının araştırılması amaçlanmıştır. Araştırma materyalini, 2-3 yaşlı 46 baş Zavot ırkı erkek sığır oluşturmuştur. Hayvanların kesim öncesi canlı ağırlıkları ölçülmüş, kesim sonrası karkas ve parça oranları belirlenmiş, üretici fiyatları ...
SARIÖZKAN, Savaş +2 more
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CONTAMINATION OF MEAT CARCASSES
The Lancet, 1970E C, Moorhouse, M, O'Grady, H, O'Connor
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1955
There is no “best way” to cut a carcass. The choice depends on how the meat is to be used. If it is to be sold, the cuts should conform to local preferences. If the meat is to be preserved by freezing, each piece should be of a size and character suitable for convenient cooking.
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There is no “best way” to cut a carcass. The choice depends on how the meat is to be used. If it is to be sold, the cuts should conform to local preferences. If the meat is to be preserved by freezing, each piece should be of a size and character suitable for convenient cooking.
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CLASSIFICATION OF CARCASSES | Beef Carcass Classification
2004P. Allen, A. Oka
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