Comparison of shredding traits in meat and dairy cattle breeds

Authors : Akın Aydın AKSEL

Pages : 186-187

View : 16 | Download : 10

Publication Date : 2023-01-05

Article Type : Research Paper

Abstract :Ten carcasses obtained from angus and holstein crossed male cattle were used. Quartering of carcasses was done at the eleventh intercostal space. As a result of the sheredding process; it was determined that ground beef and chuck meat ratios of Angus cattle were higher, and the ratio of valuable meat insert ignore into journalissuearticles values(tenderloin, sirloin, ribeye);, round meat and bone was lower.
Keywords : Carcass Shredding, Bone Ratio, Meat Ratio