INFLUENCE OF BREED ON CARCASS CUTS COMPOSITION
Carcass from 260 Simmental and 159 Brown bulls were dissected first to different cuts (chuck, shoulder, front shank, rib roast, back, loin, tenderloin, brisket, rib, flank, leg and hind shank) and then to lean, fat, tendon and bone. The comparison between two breeds was made at 12.5 % carcass fat....
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agrobitechnical Sciences Osijek
2000-06-01
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| Series: | Poljoprivreda |
| Subjects: | |
| Online Access: | http://poljoprivreda.pfos.hr/upload/publications/26_ZGUR.pdf |