摘要
本屠宰试验所用良种黄牛品种系鲁西牛(25头)、秦川牛(29头)、晋南牛(28头)、南阳牛(26头)4个品种共108头。屠宰前平均活重(未停水停食处理)为554.15±67.6kg;屠宰率达63.30±1.84％;净肉率为53.65±2.34％;可供4～5星级饭店的高档牛肉重约占活重的5.2％,其产值却可占总产值的46％以上。经北京市4～5星级饭店品尝、试用、使用,各用户一致认为牛肉品质已达到进口的同类产品的最优等级,完全可以取代进口牛肉。
108 Yellow cattle of four breeds including 25 Luxi, 29 Qinchuan,28 Jinnan and 26
Nanyang cattle were slaughtered in this experiment. The average live weight of four
breeds which did not withhold the water and feeds proir to slaughter was 554. 15±67. 6,
the dressing percentage reached to 63. 30±1. 84%; meat percentage was 53. 65±2.
34%. The high grade beef that can provide to the 4 or 5 star hotel accounted for 5. 2%,
but production value was 46% of the total production value. After panal using by the 4
or 5 star hotel in Beijing,every consumer hold the identical view that the beef quality
had reach to the best quality grade of the imported beef products,and It could substitute
the imported beef completely.
出处
《黄牛杂志》
1993年第2期17-22,共6页
Journal of Yellow Cattle Science
关键词
牛
秦川牛
鲁西牛
晋南牛
屠宰率
Qinchuan Cattle
Luxi Cattle
Jinnan Cattle
Nanyang Cattle
Dressing percentage
Meat percentage
Rib Eye area
