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Variation in the retail value of beef carcasses as affected by fatness, conformation and different butchery techniques
Published online by Cambridge University Press: 02 September 2010
Extract
There are several aspects of carcass composition and quality which, as an integrated whole, determine carcass value. However, it is convenient, and informative, to restrict the study to quantitative (gravimetric) data and to remove the effect of carcass weight. If this is done, and if requirements to meet standard joints or cuts are imposed, there are only two factors which affect value: (a) the proportion of saleable meat in the carcass and (b) its distribution amongst joints of different value. There is an overriding importance of (a) in this context and the commercial significance of carcass classification schemes is dependent on the accuracy with which the proportion of saleable meat in carcasses can be predicted.
- Type
- Poster Presentations
- Information
- BSAP Occasional Publication , Volume 8: Matching Production to the Markets for Meat , January 1984 , pp. 114
- Copyright
- Copyright © British Society of Animal Production 1984