Composición y rendimiento carnicero de canales de corderos de diferentes razas y cruzas.
The study was carríed out to describe carcass dressing percentage, proporción of main butcher's cuts, and to find possible relationships between these parameters. Ninety six carcasses from entire males four months old with averages for live weight of 30 kg were used. The breeds and crossbreeds, (D x M; D x D; M x DM; M x M; M x BM; M x D; S x M; S x BM; S x DM and B x D), were compared. In each group, five half carcasses were used for complete dissection and the corresponding half carcasses were used to obtain the tradltional butcher's cuts.Average results for the studied parameters were: muscle weight, 4.23; muscle yield, 60%; borre weight, 1.27 kg; borre yield 19.5%; weight of excess fat, 0.18 kg; yield of excess fat, 2.4%. In meat cutting, the average results were: shoulder 17.8%; cufe/s 18.1%; ribs 12.0%; 'cazuela ' 19.1%; pulo 15.3%. The tollo wing correla tions (r) were found to be in teresting. carcass weight -muscle weight, 0.95, carcass weight-pulo weight, 0.86; carcass weight - shoulder weight, 0.58; carcass weight - ribs weight, 0.84; and carcasse weight - cutlels weight 0.78 (All at P 0.05).The results showed that the carcasses were of good qualíty, not fatty, and that there was a strong correlation between carcasse weight and the main tradítional chilenn butcher's cuts.
| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad de Chile. Facultad de Ciencias Veterinarias y Pecuarias
1986
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| Online Access: | https://avancesveterinaria.uchile.cl/index.php/ACV/article/view/10382 |
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| Summary: | The study was carríed out to describe carcass dressing percentage, proporción of main butcher's cuts, and to find possible relationships between these parameters. Ninety six carcasses from entire males four months old with averages for live weight of 30 kg were used. The breeds and crossbreeds, (D x M; D x D; M x DM; M x M; M x BM; M x D; S x M; S x BM; S x DM and B x D), were compared. In each group, five half carcasses were used for complete dissection and the corresponding half carcasses were used to obtain the tradltional butcher's cuts.Average results for the studied parameters were: muscle weight, 4.23; muscle yield, 60%; borre weight, 1.27 kg; borre yield 19.5%; weight of excess fat, 0.18 kg; yield of excess fat, 2.4%. In meat cutting, the average results were: shoulder 17.8%; cufe/s 18.1%; ribs 12.0%; 'cazuela ' 19.1%; pulo 15.3%. The tollo wing correla tions (r) were found to be in teresting. carcass weight -muscle weight, 0.95, carcass weight-pulo weight, 0.86; carcass weight - shoulder weight, 0.58; carcass weight - ribs weight, 0.84; and carcasse weight - cutlels weight 0.78 (All at P 0.05).The results showed that the carcasses were of good qualíty, not fatty, and that there was a strong correlation between carcasse weight and the main tradítional chilenn butcher's cuts. |
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