1988 Cilt 7 Sayı 1-2-3

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Besi danalarında ortalama karkas ve parça et verimi üzerinde araştırmalar
(Uludağ Üniversitesi, 1988) Berker, Aşkın; Uludağ Üniversitesi/Veteriner Fakültesi.
In this study, the average body weights, skin, bone weight percentages and the loses due to freezing, the total loses, boneless meat, visceral organs and the meat percentages obtained from 34 fattening calves belonging to our pilot fattening unit of Faculty of Veterinary Medicine of Uludağ University, and were scientifically and statistically evaluated by us at the Department of Food Hygen and Technology of the same faculty. They were slaughtered at the Meat Plant of the Meat and Fish Processing Center in Bursa, and were cooled and cut into desired pieces for marketing. The average body weights of carcasses was 305.47 kg, the bone weights 54.2 kg., the whole skin weight was 46.5 kg, the freezing lose was 1.39 %, the bone proportion over the slaughtering weights 18.36 %, the boneless meat performance 43.70 %, the proportion of visceral organ weight over the body weight 34.24 %, and the sum of the processing loses was 3.07 %. The percentages of products like ground meat, cube cuts, steak, rosto, weal chups, contrfilet and file mignon were 36.66, 16.66, 11.26, 1.35, 2.61, 2.25 and 1.62 percent respectively.