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A comparison between a method of jointing meat carcasses based upon their anatomical structure and a method based upon standardized butchering practice: I. Description of the jointing methods

Published online by Cambridge University Press:  27 March 2009

D. R. Williams
D. R. Williams
Affiliation:
Meat Research Institute, Agricultural Research Council, Langford, Nr. Bristol
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Summary

The diversity of methods for jointing meat animal carcasses is indicated and the need for a standardized method with good repeatability is considered. A standardized butcher-type method of jointing, in which anatomical reference points were used to determine cutting lines, is described briefly. A semi-anatomical method in which the jointing was based still more closely upon the anatomy of meat animals is described in full. Three modifications to the semi-anatomical method are suggested to improve the consistency of jointing.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 71 , Issue 3 , December 1968 , pp. 297 - 301
Copyright
Copyright © Cambridge University Press 1968

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References

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