Analysis of the beef meat quality in a slaughterhouse in Raska district

• Main Authors: Milos Z Petrovic, Dragan Vasilev, Vesna Djordjevic, Mirjana Dimitrijevic, Silvana Stajkovic, Nedjeljko Karabasil, Radojica Djokovic
• Format: Article
• Language: English
• Published: Institute of meat hygiene and technology 2018-09-01
• Series: Meat Technology
• Subjects: beef meat quality; carcass classification; young bulls
• Online Access: http://www.journalmeattechnology.com/index.php/meat_technology/article/view/82

The quality of slaughtered animals is a subject of interest, of both primary production and the meat industry. Classification of the carcasses is performed in slaughterhouses immediately after a veterinary examination and measurement of the carcasses weight. Present study examines the quality of young cattle carcasses in a slaughterhouse in the Raska district, according to the standard applied in the EU but not in Republic of Serbia. Examination has been conducted on 100 cattle carcasses (young bulls). For the meat quality evaluation and grading the following parameters according to the European standard for the classification of cattle carcasses SEUROP were used: carcass weight, carcass weight and carcass yield, i.e. the carcass conformation, development of the muscles of the carcass as well as the development of basic parts (round, back and shoulder) and the degree of carcass fat tissue coverage.