Derleme
BibTex RIS Kaynak Göster

Karkas ve Et Derecelendirme Sistemlerinin Karşılaştırılması

Yıl 2022, Sayı: 4, 69 - 82, 30.09.2022

Öz

Karkas sınıflandırma sistemleri; Avrupa Birliği Ülkeleri, Amerika Birleşik Devletleri, Kanada ve Japonya’da kullanılmaktadır. Amerika Birleşik Devletleri, Kanada ve Japonya sınıflandırmayı verim ve kalite sınıflandırması olarak ikiye ayırmasına rağmen Avrupa Birliği Ülkeleri karkasları sadece verim yönünden sınıflandırmaktadırlar. Avrupa Komisyonu tarafından kullanılan karkas sınıflandırma yönteminde karkaslar gelişmişliklerine göre altı (S, E, U, R, O ve P) yağ durumlarına göre beş (1,2,3,4 ve 5) gruba ayrılmaktadır. Türk Standartları Enstitüsünün belirlemiş olduğu sığır gövde etlerinin sınıflandırılması işlemi Avrupa Komisyonunun belirlemiş olduğu sisteme benzemektedir. Türk Standartları Enstitüsü sığır gövde etlerini; yaş ve cinsiyete göre gruplara, piyasaya arz ediliş şekillerine göre tiplere ve kalite özelliklerine göre sınıflara ayırmaktadır.
Tarım ve Orman Bakanlığı, 12 Aralık 2020 tarihinde Sığır Karkasının Sınıflandırmasına Dair Yönetmeliği yayımlamıştır. Yönetmelik sığır karkasları için sınıflandırma ölçütlerinin belirlenmesi, uygulanması, denetlenmesi ve pazar fiyatlarının raporlanmasına ilişkin kuralları Avrupa Komisyonunun belirlemiş olduğu sınıflandırma sistemine göre düzenlemektedir.
Bu derlemede, sınıflandırma sistemlerinin karşılaştırmalı özeti yapılmış olup Türkiye’de uygulanacak olan karkas sınıflandırma sistemi hakkında değerlendirmelerde bulunulmuştur.

Teşekkür

Katkılarından ve desteğinden dolayı Prof.Dr. Ceyhan ÖZBEYAZ'a teşekkür ederim.

Kaynakça

  • Aalhus, J.L., Campos, O.L., Prieto, N., Rodas-Gonzalez, A., Dugan, M.E.R., Uttaro, B., ve Juarez, M. (2014). Canadian beef grading opportunities to identify carcass and meat quality traits valued by consumers. Can. J. Anim. Sci. 94: 545-556.
  • Allen, P. ve Finnerty, N. (2000). Objective beef carcass classification – A report of a trial of three VIA classification systems. The National Food Service. Teagasc, Dublin, Ireland. https://teagasc.ie/media/website/publications/2000/beefgrading.pdf adresinden edinilmiştir. Erişim Tarihi: 16.02.2022
  • Anonim (2022). Beef Grading. Beef Grading Agency. https://beefgradingagency.ca/beef-grading/ adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Avrupa Komisyonu (EC) (1981). Commıssıon Regulatıon (eec) No 2930/81. Adopting additional provisions for the application of the Community scale for the classification of carcases of adult bovine animals (OJ L 293, 13.10.1981, syf. 6). https://op.europa.eu/en/publication-detail/-/publication/4b947f3b-660e-4746-af82-5b9eea64957d/language-en adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Avrupa Komisyonu (EC) (2008). Commission Regulation (EC) No 1249/2008 of 10 December 2008. Laying down detailed rules on the implementation of the Community scales for the classification of beef, pig and sheep carcasses and the reporting of prices thereof. https://publications.europa adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Avrupa Komisyonu (EC) (2017). Commission regulation (EC) no 1184/2017 of 20 April 2017. Laying down detailed rules on the implementation of the community scales for the classification of beef, pig and sheep carcases and the reporting of prices thereof. http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32017R1184&from=LT adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Beriain, M.J., Indurain, G., Carr, T.R., Insausti, K., Sarries, V. ve Purroy, A. (2013). Contrasting appraisals of quality and value of beef carcasses in Spain and the United States. Revue Méd. Vét. 164 (7), 337-342.
  • Bonny S., Polkinghorne R., Strydom P., Matthews K., Lopez-Fandino R., Nishimura T., Scollan N., Pethick D., ve Hocquette J.,F. (2017). Quality assurance schemes in major beef-producing countries. New aspects of meat quality (ed. PP Purslow), 223–255.
  • Bonny, S.P.F., O’Reilly, R.A., Pethick, D.W., Gardner, G.E., Hocquette, J.F., Pannier, L. (2018). Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat. Journal of Integrative Agriculture. 17(7): 1641–1654
  • Bonny, S.P.F., Pethick, D.W., Legrand, I., Wierzbicki, J., Allen, P., Farmer, L.J., Polkinghorne, R.J., Hocquette, J.F. ve Gardner, G.E. (2016). European conformation and fat scores have no relationship with eating quality. Animal (2016). 10:6, 996–1006.
  • Borggaard, C., Madsen, N.T. ve Thodberg, H. (1996). In-line image analysis in the slaughter industry, illustrated by beef carcass classification. Meat Science. 43, 151-163.
  • Canadian Beef Grading Agency (CBGA) (2022). Beef, Bison and Veal Carcass Grade Requirements. http://beefgradingagency.ca/wp-content/uploads/CBGA-Carcass-Grade-Requirements.pdf adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Chriki, S., Renand, G., Picard, B., Micol, D., Journaux, L. ve Hocquette, J.F (2020). Meta-analysis of the relationships between beef tenderness and muscle characteristics. Livestock Science. 155, 424-434.
  • Craigie, C.R., Navajas, E.A., Purchas, R.W., Maltin, C.A., Bünger, L., Hoskin, S.O., Ross, D. W., Morris, S.T. ve Roehe, R. (2012). A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems. Meat Science. 92(4), 307–318.
  • Craigie, C.R., Ross, D.W., Maltin, C.A., Purchas, R.W., Bunger, L., Roehe, R. ve Morris, S.T. (2013). The relationship between video image analysis (VIA), visual classification, and saleable meat yield of sirloin and fillet cuts of beef carcasses differing in breed and gender. Livestock Science. 158, 169-178.
  • Delgado-Pando, G., Allen, P., Troy, D.J. ve McDonnell, C.K. (2021). Objective carcass measurement technologies: Latest developments and future trends. Trends in Food Science & Technology. 111, 771-782.
  • Ellies-Oury, M.P., Lee, A., Jacob, H. ve Hocquette, J.F. (2019). Meat consumption–what French consumers feel about the quality of beef?. Italian Journal of Animal Science.18 (1), 646-656.
  • Et ve Süt Kurumu (ESK) (2022). Alım Fiyatları. http://esk.gov.tr/tr/11931/Alim-Fiyatlari adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Farmer, L.J. ve Farrell, D.T. (2018). Review: Beef-eating quality: a European journey. Animal. 12 (11), 2424–2433.
  • Felderhoff, C., Malaga, L.J., Polkinghorne, R., Brooks, C., Garmyn ,A. ve Miller, M. (2020). Beef quality preferences: Factors driving consumer satisfaction. Foods. 9 (3), 289.
  • Hale, D.S., Goodson K. ve Savell, J.W. (2013). USDA Beef Quality and Yield Grades. Department of Animal Science. Texas. Harris, J.J., Lunt, D.K., Savel, J.W., Hawkins, E.W. ve Orme, L.E. (1995). Relationship between USDA and Japanese beef grades. Meat Science. 39, 87-95.
  • İnaç, S. ve Gücükoğlu, A. (2020). The S-Europ system in classification the quality of cattle carcasses and monitoring methods in carcass grading. TURJAF. 8(1), 27-34.
  • Jackman, P., Sun, D.W., Du, C.J., Allen, P. ve Downey, G., (2008). Prediction of beef eating quality from colour, marbling and wavelet texture features. Meat Science. 80, 1273-1281.
  • Janiszewski, P., Borzuta, K., Lisiak, D., Grzeskowiak, E. ve Powałowski, K. (2018). Meat quality of beef from young bull carcases varying in conformation or fatness according to the EUROP classification system. Italian Journal of Animal Science. 17 (2), 289–293.
  • Japan Meat Grading Association (JMGA) (1988). New Beef Carcase Grading Standards. Japan Meat Grading Association .Tokyo.
  • Japan Meat Grading Association (JMGA) (2000). Beef Carcass Grading Standard. Tokyo. http://wagyu.org/uploads/page/JMGA%20Meat%20Grading%20Brochure_english.pdf adresinden edinilmiştir. Erişim Tarihi: 18.02.2022.
  • Kien, S. (2004). The classification of carcass of adult bovine animals in the EUROP. Meat and Fat Research Institute. Warsaw, Division in Poznan. Poland.
  • Konarskaa, M., Kuchidab, K., Tarrc, G. ve Polkinghorned, R.J. (2017). Relationships between marbling measures across principal muscles. Meat Science. 123, 67-78.
  • Kruk, Z.A., Pitchford, W.S., Siebert, B.D., Deland, M.P.B., ve Bottema, C.D.K. (2002). Factors affecting estimation of marbling in cattle and the relationship between marbling scores and intramuscular fat. Animal Production in Australia. 24, 129-132.
  • Liu, J., Chriki, S., Ellies-Oury M.P., Legrand, I., Pogorzelski, G., Wierzbicki, J., Farmer, L., Troy, D., Polkinghorne, R. ve Hocquette, J.F. (2020). European conformation and fat scores of bovine carcasses are not good indicators of marbling. Meat Science. 170, 108233.
  • McGilchrist, P., Polkinghorne, R.J., Ball, A.J. ve Thompson, J.M., (2019). The Meat Standards Australia Index indicates beef carcass quality. Animal (2019). 13:8, 1750–1757.
  • Meat Standards Australia (MSA). (2018). Meat Standards Australia Beef Information Kit. MLA Meat & Livestock Australia. Sydney.
  • Monteils, V., Sibra, C., Ellies-Oury, M.P., Botreau, R., De la Torre, A. ve Laurent, C. (2017). .A set of indicators to better characterize beef carcasses at the slaughterhouse level in addition to the EUROP system. Livestock Science. 202, 44-51.
  • Nikolaou, K., Koutsouli, P. ve Bizelis, I. (2020). Evaluation of Greek cattle carcass characteristics (carcass weight and age of slaughter) based on SEUROP classification system. Foods 2020. 9, 1-20.
  • Nogalski, Z., Pogorzelska-Przybyłek, P., Sobczuk-Szul, M. ve Purwin, C. (2019). The effect of carcase conformation and fat cover scores (EUROP system) on the quality of meat from young bulls. Italıan Journal Of Anımal Scıence. https://doi.org/10.1080/1828051X.2018.1549513 adresinden edinilmiştir. Erişim Tarihi: 18.02.2022.
  • Pabiou, T., Fikse, W.F., Cromie, A.R., Keane, M.G., Näsholm, A. ve Berry, D.P. (2011). Use of digital images to predict carcass cut yields in cattle. Livestock Science. 137, 130-140.
  • Perry, D. (2009). Specifications and grading systems for beef: Japan, USA, Korea and Australia. Meat Technology. 26, 1-10.
  • Polkinghorne, R., Thompson, F.J.M.,Watson, R., Gee, A. ve Porter, M. (2008). Evolution of the Meat Standards Australia (MSA) beef grading system. Australian Journal of Experimental Agriculture. 48, 1351–1359.
  • Polkinghorne, R.J. ve Thompson, J.M. (2010). Meat standards and grading A World view. Journal of Meat Science. 86, 227–235.
  • Schulz, L. ve Sundrum, A. (2021). Determining relationships between marbling scores and carcass yield traits of German beef bull carcasses using video-Image analysis at the 12th and 10th rib position of longissimus thoracis and EUROP classification. Appl. Sci. 11, 1-10.
  • Segura, J., Aalhus, J.L., Prieto, N., Larsen, I.L., Juárez, M. ve López-Campos, O. (2021). Carcass and primal composition predictions using camera vision systems (CVS) and dual-energy X-ray absorptiometry (DXA) technologies on mature cows. Foods. 10, 1118-1132.
  • Sepulveda, C.A., Garmyn, A.J., Legako, J.F. ve Miller, M.F. (2019). Cooking method and USDA quality grade affect consumer palatability and flavor of beef strip loin steaks. Meat and Muscle Biology 3(1):375–388.
  • Shackelford, S.D., Koohmaraie, M., Cundiff, L.V., Gregory, K.E., Rohrer, G.A. ve Savell, J.W. (1994). Heritabilities and phenotypic and genetic correlations for bovine postrigor calpastatin activity, intramuscular fat content, Warner–Bratzler shear force, retail product yield and growth rate. Journal of Animal Science. 72, 857–863.
  • Smith, G.C., Tatum, J.D. ve Belk, K.E. (2008). International perspective: Characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality. Australian Journal of Experimental Agriculture. 48, 1465-1480.
  • Tarım ve Orman Bakanlığı (2020). Sığır Karkasının Sınıflandırılmasına Dair Yönetmelik (Sayı no 31332). http://resmigazete.gov.tr/eskiler/2020/12/20201212-1.htm adresinden edinilmiştir. Erişim Tarihi: 18.02.2022.
  • Thompson, J.M. (2004).The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness. Australian Journal of Experimental Agriculture. 44, 645-652.
  • Türk Standartları Enstitüsü (TSE) (2007). Sığır-Gövde Etleri (Karkas) ‘’TS 668 Haziran 2007’’Ankara.http://intweb.tse.org.tr/Standard/Standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073101074102052069077069106052121069 adresinden edinilmiştir. Erişim Tarihi: 18.02.2022.
  • Ulusal Kırmızı Et Konseyi (UKON) (2022). Fiyatlar. http://ukon.org.tr/Fiyatlar.aspx adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Unıted States Department Of Agrıculture (USDA) (2017). Standards for Grades of Slaughter Cattle and Standards for Grades of Carcass Beef. (Agricultural Marketing Services, Government Printing Office, USDA). Washington, D.C.
  • Verbeke W., Van Wezemael L., De Barcellos M.D., Kugler J.O., Hocquette J.F, Ueland O. ve Grunert K.G. (2010). European beef consumers’ interest in a beef eating-quality guarantee insights from a qualitative study in four EU countries. Appetite. 54, 289–296.
  • Von Seggern, D.D., Calkins, C.R., Johnson, D.D., Brickler, J.E. ve Gwartney B.L. (2005).Muscle profiling: Characterizing the muscles of the beef chuck and round. Meat Science. 71, 39-51.
  • Wakholi, C., Nabwire, S., Kim, J., Bae, J.H., Kim, M.S., Baek, I. ve Cho, B.K. (2022). Economic analysis of an image-based beef carcass yield estimation system in Korea. Animals 2022. 12, 7.
  • Watson, R., Polkinghorne, R. ve Thompson, J.M. (2008). Development of the meat standards Australia MSA prediction model for beef palatability. Australian Journal of Experimental Agriculture. 48, 1368-1379.

Comparison of Carcass and Meat Grading Systems

Yıl 2022, Sayı: 4, 69 - 82, 30.09.2022

Öz

The carcass classification systems are used in the European Union Countries, United States of America, Canada and Japan. Although United States of America, Canada and Japan divide the classification into yield and quality classifications, European Union Countries classify carcasses only in terms of yield. In the carcass classification system used by the European Commission, carcasses are divided into six (S, E, U, R, O and P) groups according to their comformation and divided into five (1, 2, 3, 4 and 5) groups according to their degree of fat cover. The classification of beef body meats determined by the Turkish Standards Institute (TSE) is similar to the system, SEUROP, determined by the European Commission. Turkish Standards Institute about that beef body meats; It divides them into groups according to age and gender, into types according to the way they are placed on the market, and into classes according to their quality characteristics.
The Regulation on the Classification of Cattle Carcass was published on 12 December 2020 by the Ministry of Agriculture and Forestry. According to the classification system determined by the European Commission the Regulation arrange the determination, implementation, inspection of classification criteria for cattle carcasses and the reporting of market prices.
In this review, a comparative summary of the classification systems has been made and assesments have been made about the carcass classification system to be applied in Turkey.

Kaynakça

  • Aalhus, J.L., Campos, O.L., Prieto, N., Rodas-Gonzalez, A., Dugan, M.E.R., Uttaro, B., ve Juarez, M. (2014). Canadian beef grading opportunities to identify carcass and meat quality traits valued by consumers. Can. J. Anim. Sci. 94: 545-556.
  • Allen, P. ve Finnerty, N. (2000). Objective beef carcass classification – A report of a trial of three VIA classification systems. The National Food Service. Teagasc, Dublin, Ireland. https://teagasc.ie/media/website/publications/2000/beefgrading.pdf adresinden edinilmiştir. Erişim Tarihi: 16.02.2022
  • Anonim (2022). Beef Grading. Beef Grading Agency. https://beefgradingagency.ca/beef-grading/ adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Avrupa Komisyonu (EC) (1981). Commıssıon Regulatıon (eec) No 2930/81. Adopting additional provisions for the application of the Community scale for the classification of carcases of adult bovine animals (OJ L 293, 13.10.1981, syf. 6). https://op.europa.eu/en/publication-detail/-/publication/4b947f3b-660e-4746-af82-5b9eea64957d/language-en adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Avrupa Komisyonu (EC) (2008). Commission Regulation (EC) No 1249/2008 of 10 December 2008. Laying down detailed rules on the implementation of the Community scales for the classification of beef, pig and sheep carcasses and the reporting of prices thereof. https://publications.europa adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Avrupa Komisyonu (EC) (2017). Commission regulation (EC) no 1184/2017 of 20 April 2017. Laying down detailed rules on the implementation of the community scales for the classification of beef, pig and sheep carcases and the reporting of prices thereof. http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32017R1184&from=LT adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Beriain, M.J., Indurain, G., Carr, T.R., Insausti, K., Sarries, V. ve Purroy, A. (2013). Contrasting appraisals of quality and value of beef carcasses in Spain and the United States. Revue Méd. Vét. 164 (7), 337-342.
  • Bonny S., Polkinghorne R., Strydom P., Matthews K., Lopez-Fandino R., Nishimura T., Scollan N., Pethick D., ve Hocquette J.,F. (2017). Quality assurance schemes in major beef-producing countries. New aspects of meat quality (ed. PP Purslow), 223–255.
  • Bonny, S.P.F., O’Reilly, R.A., Pethick, D.W., Gardner, G.E., Hocquette, J.F., Pannier, L. (2018). Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat. Journal of Integrative Agriculture. 17(7): 1641–1654
  • Bonny, S.P.F., Pethick, D.W., Legrand, I., Wierzbicki, J., Allen, P., Farmer, L.J., Polkinghorne, R.J., Hocquette, J.F. ve Gardner, G.E. (2016). European conformation and fat scores have no relationship with eating quality. Animal (2016). 10:6, 996–1006.
  • Borggaard, C., Madsen, N.T. ve Thodberg, H. (1996). In-line image analysis in the slaughter industry, illustrated by beef carcass classification. Meat Science. 43, 151-163.
  • Canadian Beef Grading Agency (CBGA) (2022). Beef, Bison and Veal Carcass Grade Requirements. http://beefgradingagency.ca/wp-content/uploads/CBGA-Carcass-Grade-Requirements.pdf adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Chriki, S., Renand, G., Picard, B., Micol, D., Journaux, L. ve Hocquette, J.F (2020). Meta-analysis of the relationships between beef tenderness and muscle characteristics. Livestock Science. 155, 424-434.
  • Craigie, C.R., Navajas, E.A., Purchas, R.W., Maltin, C.A., Bünger, L., Hoskin, S.O., Ross, D. W., Morris, S.T. ve Roehe, R. (2012). A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems. Meat Science. 92(4), 307–318.
  • Craigie, C.R., Ross, D.W., Maltin, C.A., Purchas, R.W., Bunger, L., Roehe, R. ve Morris, S.T. (2013). The relationship between video image analysis (VIA), visual classification, and saleable meat yield of sirloin and fillet cuts of beef carcasses differing in breed and gender. Livestock Science. 158, 169-178.
  • Delgado-Pando, G., Allen, P., Troy, D.J. ve McDonnell, C.K. (2021). Objective carcass measurement technologies: Latest developments and future trends. Trends in Food Science & Technology. 111, 771-782.
  • Ellies-Oury, M.P., Lee, A., Jacob, H. ve Hocquette, J.F. (2019). Meat consumption–what French consumers feel about the quality of beef?. Italian Journal of Animal Science.18 (1), 646-656.
  • Et ve Süt Kurumu (ESK) (2022). Alım Fiyatları. http://esk.gov.tr/tr/11931/Alim-Fiyatlari adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Farmer, L.J. ve Farrell, D.T. (2018). Review: Beef-eating quality: a European journey. Animal. 12 (11), 2424–2433.
  • Felderhoff, C., Malaga, L.J., Polkinghorne, R., Brooks, C., Garmyn ,A. ve Miller, M. (2020). Beef quality preferences: Factors driving consumer satisfaction. Foods. 9 (3), 289.
  • Hale, D.S., Goodson K. ve Savell, J.W. (2013). USDA Beef Quality and Yield Grades. Department of Animal Science. Texas. Harris, J.J., Lunt, D.K., Savel, J.W., Hawkins, E.W. ve Orme, L.E. (1995). Relationship between USDA and Japanese beef grades. Meat Science. 39, 87-95.
  • İnaç, S. ve Gücükoğlu, A. (2020). The S-Europ system in classification the quality of cattle carcasses and monitoring methods in carcass grading. TURJAF. 8(1), 27-34.
  • Jackman, P., Sun, D.W., Du, C.J., Allen, P. ve Downey, G., (2008). Prediction of beef eating quality from colour, marbling and wavelet texture features. Meat Science. 80, 1273-1281.
  • Janiszewski, P., Borzuta, K., Lisiak, D., Grzeskowiak, E. ve Powałowski, K. (2018). Meat quality of beef from young bull carcases varying in conformation or fatness according to the EUROP classification system. Italian Journal of Animal Science. 17 (2), 289–293.
  • Japan Meat Grading Association (JMGA) (1988). New Beef Carcase Grading Standards. Japan Meat Grading Association .Tokyo.
  • Japan Meat Grading Association (JMGA) (2000). Beef Carcass Grading Standard. Tokyo. http://wagyu.org/uploads/page/JMGA%20Meat%20Grading%20Brochure_english.pdf adresinden edinilmiştir. Erişim Tarihi: 18.02.2022.
  • Kien, S. (2004). The classification of carcass of adult bovine animals in the EUROP. Meat and Fat Research Institute. Warsaw, Division in Poznan. Poland.
  • Konarskaa, M., Kuchidab, K., Tarrc, G. ve Polkinghorned, R.J. (2017). Relationships between marbling measures across principal muscles. Meat Science. 123, 67-78.
  • Kruk, Z.A., Pitchford, W.S., Siebert, B.D., Deland, M.P.B., ve Bottema, C.D.K. (2002). Factors affecting estimation of marbling in cattle and the relationship between marbling scores and intramuscular fat. Animal Production in Australia. 24, 129-132.
  • Liu, J., Chriki, S., Ellies-Oury M.P., Legrand, I., Pogorzelski, G., Wierzbicki, J., Farmer, L., Troy, D., Polkinghorne, R. ve Hocquette, J.F. (2020). European conformation and fat scores of bovine carcasses are not good indicators of marbling. Meat Science. 170, 108233.
  • McGilchrist, P., Polkinghorne, R.J., Ball, A.J. ve Thompson, J.M., (2019). The Meat Standards Australia Index indicates beef carcass quality. Animal (2019). 13:8, 1750–1757.
  • Meat Standards Australia (MSA). (2018). Meat Standards Australia Beef Information Kit. MLA Meat & Livestock Australia. Sydney.
  • Monteils, V., Sibra, C., Ellies-Oury, M.P., Botreau, R., De la Torre, A. ve Laurent, C. (2017). .A set of indicators to better characterize beef carcasses at the slaughterhouse level in addition to the EUROP system. Livestock Science. 202, 44-51.
  • Nikolaou, K., Koutsouli, P. ve Bizelis, I. (2020). Evaluation of Greek cattle carcass characteristics (carcass weight and age of slaughter) based on SEUROP classification system. Foods 2020. 9, 1-20.
  • Nogalski, Z., Pogorzelska-Przybyłek, P., Sobczuk-Szul, M. ve Purwin, C. (2019). The effect of carcase conformation and fat cover scores (EUROP system) on the quality of meat from young bulls. Italıan Journal Of Anımal Scıence. https://doi.org/10.1080/1828051X.2018.1549513 adresinden edinilmiştir. Erişim Tarihi: 18.02.2022.
  • Pabiou, T., Fikse, W.F., Cromie, A.R., Keane, M.G., Näsholm, A. ve Berry, D.P. (2011). Use of digital images to predict carcass cut yields in cattle. Livestock Science. 137, 130-140.
  • Perry, D. (2009). Specifications and grading systems for beef: Japan, USA, Korea and Australia. Meat Technology. 26, 1-10.
  • Polkinghorne, R., Thompson, F.J.M.,Watson, R., Gee, A. ve Porter, M. (2008). Evolution of the Meat Standards Australia (MSA) beef grading system. Australian Journal of Experimental Agriculture. 48, 1351–1359.
  • Polkinghorne, R.J. ve Thompson, J.M. (2010). Meat standards and grading A World view. Journal of Meat Science. 86, 227–235.
  • Schulz, L. ve Sundrum, A. (2021). Determining relationships between marbling scores and carcass yield traits of German beef bull carcasses using video-Image analysis at the 12th and 10th rib position of longissimus thoracis and EUROP classification. Appl. Sci. 11, 1-10.
  • Segura, J., Aalhus, J.L., Prieto, N., Larsen, I.L., Juárez, M. ve López-Campos, O. (2021). Carcass and primal composition predictions using camera vision systems (CVS) and dual-energy X-ray absorptiometry (DXA) technologies on mature cows. Foods. 10, 1118-1132.
  • Sepulveda, C.A., Garmyn, A.J., Legako, J.F. ve Miller, M.F. (2019). Cooking method and USDA quality grade affect consumer palatability and flavor of beef strip loin steaks. Meat and Muscle Biology 3(1):375–388.
  • Shackelford, S.D., Koohmaraie, M., Cundiff, L.V., Gregory, K.E., Rohrer, G.A. ve Savell, J.W. (1994). Heritabilities and phenotypic and genetic correlations for bovine postrigor calpastatin activity, intramuscular fat content, Warner–Bratzler shear force, retail product yield and growth rate. Journal of Animal Science. 72, 857–863.
  • Smith, G.C., Tatum, J.D. ve Belk, K.E. (2008). International perspective: Characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality. Australian Journal of Experimental Agriculture. 48, 1465-1480.
  • Tarım ve Orman Bakanlığı (2020). Sığır Karkasının Sınıflandırılmasına Dair Yönetmelik (Sayı no 31332). http://resmigazete.gov.tr/eskiler/2020/12/20201212-1.htm adresinden edinilmiştir. Erişim Tarihi: 18.02.2022.
  • Thompson, J.M. (2004).The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness. Australian Journal of Experimental Agriculture. 44, 645-652.
  • Türk Standartları Enstitüsü (TSE) (2007). Sığır-Gövde Etleri (Karkas) ‘’TS 668 Haziran 2007’’Ankara.http://intweb.tse.org.tr/Standard/Standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073101074102052069077069106052121069 adresinden edinilmiştir. Erişim Tarihi: 18.02.2022.
  • Ulusal Kırmızı Et Konseyi (UKON) (2022). Fiyatlar. http://ukon.org.tr/Fiyatlar.aspx adresinden edinilmiştir. Erişim Tarihi: 16.02.2022.
  • Unıted States Department Of Agrıculture (USDA) (2017). Standards for Grades of Slaughter Cattle and Standards for Grades of Carcass Beef. (Agricultural Marketing Services, Government Printing Office, USDA). Washington, D.C.
  • Verbeke W., Van Wezemael L., De Barcellos M.D., Kugler J.O., Hocquette J.F, Ueland O. ve Grunert K.G. (2010). European beef consumers’ interest in a beef eating-quality guarantee insights from a qualitative study in four EU countries. Appetite. 54, 289–296.
  • Von Seggern, D.D., Calkins, C.R., Johnson, D.D., Brickler, J.E. ve Gwartney B.L. (2005).Muscle profiling: Characterizing the muscles of the beef chuck and round. Meat Science. 71, 39-51.
  • Wakholi, C., Nabwire, S., Kim, J., Bae, J.H., Kim, M.S., Baek, I. ve Cho, B.K. (2022). Economic analysis of an image-based beef carcass yield estimation system in Korea. Animals 2022. 12, 7.
  • Watson, R., Polkinghorne, R. ve Thompson, J.M. (2008). Development of the meat standards Australia MSA prediction model for beef palatability. Australian Journal of Experimental Agriculture. 48, 1368-1379.
Toplam 53 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Veteriner Bilimleri
Bölüm Derlemeler
Yazarlar

Akın Aydın Aksel 0000-0002-0295-5957

Erken Görünüm Tarihi 27 Eylül 2022
Yayımlanma Tarihi 30 Eylül 2022
Gönderilme Tarihi 21 Şubat 2022
Yayımlandığı Sayı Yıl 2022 Sayı: 4

Kaynak Göster

APA Aksel, A. A. (2022). Karkas ve Et Derecelendirme Sistemlerinin Karşılaştırılması. Akademik Et Ve Süt Kurumu Dergisi(4), 69-82.