Analysis of beef meat quality in a slaughterhouse in Raška district
2018
Authors
Petrović, Miloš Z.Đoković, Radojica
Vasilev, Dragan
Đorđević, Vesna
Dimitrijević, Mirjana
Stajković, Silvana
Karabasil, Nedjeljko
Article (Published version)
Metadata
Show full item recordAbstract
The quality of slaughtered animals is a subject of interest, for both primary production and the meat industry. Classification of the carcasses is performed in slaughterhouses immediately after a veterinary examination and measurement of the carcasses weight. The present study examined the quality of young cattle carcasses in a slaughterhouse in the Raska district, according to the standard applied in the EU but not in Serbia. In total, 100 cattle carcasses (young bulls) were examined. For meat quality evaluation and grading, the following parameters according to the European standard for the classification of cattle carcasses SEUROP were used: slaughter weight, carcass weight and carcass yield, I.e. the carcass conformation, development of the muscles of the carcass as well as the development of basic parts (round, back and shoulder) and the degree of carcass fat tissue coverage.
Keywords:
beef meat quality / carcass classification / young bullsSource:
Meat Technology, 2018, 59, 1, 23-27Publisher:
- Institute of meat hygiene and technology, Belgrade
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
- An Environmental Approach and the Adoption of Modern Biotechnologies as a Basis for Improvement of Ruminant Breeding Technology (RS-MESTD-Technological Development (TD or TR)-31001)
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Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Petrović, Miloš Z. AU - Đoković, Radojica AU - Vasilev, Dragan AU - Đorđević, Vesna AU - Dimitrijević, Mirjana AU - Stajković, Silvana AU - Karabasil, Nedjeljko PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1561 AB - The quality of slaughtered animals is a subject of interest, for both primary production and the meat industry. Classification of the carcasses is performed in slaughterhouses immediately after a veterinary examination and measurement of the carcasses weight. The present study examined the quality of young cattle carcasses in a slaughterhouse in the Raska district, according to the standard applied in the EU but not in Serbia. In total, 100 cattle carcasses (young bulls) were examined. For meat quality evaluation and grading, the following parameters according to the European standard for the classification of cattle carcasses SEUROP were used: slaughter weight, carcass weight and carcass yield, I.e. the carcass conformation, development of the muscles of the carcass as well as the development of basic parts (round, back and shoulder) and the degree of carcass fat tissue coverage. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Analysis of beef meat quality in a slaughterhouse in Raška district VL - 59 IS - 1 SP - 23 EP - 27 DO - 10.18485/meattech.2018.59.1.3 ER -
@article{ author = "Petrović, Miloš Z. and Đoković, Radojica and Vasilev, Dragan and Đorđević, Vesna and Dimitrijević, Mirjana and Stajković, Silvana and Karabasil, Nedjeljko", year = "2018", abstract = "The quality of slaughtered animals is a subject of interest, for both primary production and the meat industry. Classification of the carcasses is performed in slaughterhouses immediately after a veterinary examination and measurement of the carcasses weight. The present study examined the quality of young cattle carcasses in a slaughterhouse in the Raska district, according to the standard applied in the EU but not in Serbia. In total, 100 cattle carcasses (young bulls) were examined. For meat quality evaluation and grading, the following parameters according to the European standard for the classification of cattle carcasses SEUROP were used: slaughter weight, carcass weight and carcass yield, I.e. the carcass conformation, development of the muscles of the carcass as well as the development of basic parts (round, back and shoulder) and the degree of carcass fat tissue coverage.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Analysis of beef meat quality in a slaughterhouse in Raška district", volume = "59", number = "1", pages = "23-27", doi = "10.18485/meattech.2018.59.1.3" }
Petrović, M. Z., Đoković, R., Vasilev, D., Đorđević, V., Dimitrijević, M., Stajković, S.,& Karabasil, N.. (2018). Analysis of beef meat quality in a slaughterhouse in Raška district. in Meat Technology Institute of meat hygiene and technology, Belgrade., 59(1), 23-27. https://doi.org/10.18485/meattech.2018.59.1.3
Petrović MZ, Đoković R, Vasilev D, Đorđević V, Dimitrijević M, Stajković S, Karabasil N. Analysis of beef meat quality in a slaughterhouse in Raška district. in Meat Technology. 2018;59(1):23-27. doi:10.18485/meattech.2018.59.1.3 .
Petrović, Miloš Z., Đoković, Radojica, Vasilev, Dragan, Đorđević, Vesna, Dimitrijević, Mirjana, Stajković, Silvana, Karabasil, Nedjeljko, "Analysis of beef meat quality in a slaughterhouse in Raška district" in Meat Technology, 59, no. 1 (2018):23-27, https://doi.org/10.18485/meattech.2018.59.1.3 . .