Analysis of beef meat quality in a slaughterhouse in Raska district

Milos Z Petrovic; Radojica Djokovic; Dragan Vasilev; Vesna Z Djordjevic; Mirjana Dimitrijevic; Silvana Stajkovic; Nedjeljko Karabasil

doi:10.18485/meattech.2018.59.1.3

Milos Z Petrovic Institute of meat hygiene and technology
Radojica Djokovic University in Kragujevac, Faculty of Agronomy-Cacak
Dragan Vasilev University in Belgrade - Faculty of Veterinary Medicine
Vesna Z Djordjevic Institute of meat hygiene and technology
Mirjana Dimitrijevic University in Belgrade - Faculty of Veterinary Medicine
Silvana Stajkovic University in Belgrade - Faculty of Veterinary Medicine
Nedjeljko Karabasil University in Belgrade - Faculty of Veterinary Medicine

DOI: https://doi.org/10.18485/meattech.2018.59.1.3

Keywords: beef, meat, quality, carcass, classification, young, bulls

Abstract

The quality of slaughtered animals is a subject of interest, for 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. The present study examined the quality of young cattle carcasses in a slaughterhouse in the Raska district, according to the standard applied in the EU but not in Serbia. In total, 100 cattle carcasses (young bulls) were examined. For meat quality evaluation and grading, the following parameters according to the European standard for the classification of cattle carcasses SEUROP were used: slaughter 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.