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Improvement of accuracy in the estimation of lean meat content in pig carcasses
pig dissection lean meat content prediction formula SEUROP classification
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2015/6/5
Fat thickness including skin and muscle depth measured on the left carcass side between the second and third from the last rib 70 mm off the dorsal midline were measured in a total of 168 pig hybrid c...
Veterinary meat inspection of bovine carcasses in theCzechRepublic during the period of 1995–2002
risk assessment zoonosis meat inspection classification
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2015/1/27
The results of veterinary meat inspection classification of 4 000 372 bovine carcasses reflect long-term aspects of health status in cattle herds and the quality of transport and handling of animals a...
Veterinary meat inspection of pig carcasses in the Czech Republic during the period of 1995–2002
food safety zoonoses risk assessment
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2015/1/27
The results of meat inspection classification of pig carcasses reflect long-term aspects of health status in pig production farms and the quality of transport and handling of animals at slaughterhouse...
impact of manual and mechanical cut-up of broiler carcasses on the enterprise income
optimum cut-up weight marketing style seasonal differences
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2015/1/27
This research was carried out in the Meat and Fish Products Co. Sincan Plant (Ankara,Turkey) between March 2002–May 2002. Total 666 broiler carcasses, 461 of which was cut-up with hand using a knife a...
Characteristics and Cutability of Farmed Rusa Deer (Cervus timorensis) Carcasses for Marketing of Venison
Rusa Deer Carcass Characteristics Cutability Retail Cuts Venison
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2016/4/29
Rusa deer are the only viable commercial tropical deer species for farming in the tropics because of their hardiness, adaptability and prolific characteristics. Twelve entire rusa stags were slaughter...
SLAUGHTER VALUE OF PIGS CARCASSES AS RELATED TO COLIPASE GENOTYPE (CLPS) CONSIDERING RYR1 GENE EFFECT
pigs colipase gene RYR1 gene
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2010/12/7
The experiment was carried out on 110 3-breed crossbreds fatteners [♂ Pietrain x (♀ Polish Large White x Polish Landrace)]. Pigs were reared in standard conditions and slaughtered at an average body w...
Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20 째C
Duck Breast Leg and Chilling Methods
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2016/4/27
An experiment was carried out to investigate the effects of different chilling temperature on duck breast and leg meat quality. Duck carcasses were chilled for 30 minutes in water at either 0??C, 10??...
Is It Feasible Nutritionally to Improve Both Quality and Quantity of Meat Carcasses from Beef Steers?
Quality Quantity Propylene Glycol Cholecalciferol Implant Beef Steer
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2016/4/26
Beef producers are trying to produce not only better quality but also greater quantity of beef in order to meet the preferences of some consumers at a lower cost. This can be accomplished if we unders...
pH and Colour Characteristics of Carcasses of Broilers Fed with Dietary Probiotics and Slaughtered at Different Ages
Broiler Probiotic Slaughter Age Broiler Carcass Colour pH
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2016/4/21
The objective of the present experiment was to determine the effects of slaughtering at different ages and the use of a commercial probiotic (115-Biogallinox) in broiler diets on the color properties ...
Prediction of Crude Protein, Extractable Fat, Calcium and Phosphorus Contents of Broiler Chicken Carcasses Using Near-infrared Reflectance Spectroscopy
Near-infrared Reflectance Spectroscopy Carcass Composition Broilers
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2016/4/19
Near-infrared reflectance spectroscopic (NIRS) calibrations were developed for accurate and fast prediction of whole broiler chicken carcass composition. The Feed and Forage Foss systems Model 5000 Re...
Use of Video Image Analysis for the Evaluation of Beef Carcasses
beef carcass muscle image analysis loin
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2014/3/17
Video image analysis was used for the objective evaluation of beef carcasses parts as an additional parameter of the
carcass classification. The pictures of cross sections of dorsal parts of beef ca...