Determining The Yields and Percentages of Retail Cuts From Holstein Bull Carcasses Marketed in South Marmara Region of Turkey

Abstract

The objective of this study was to determine further-processing characteristics and share of valuable cuts in Holstein carcasses marketed in South Marmara Region of Turkey. The data-set collected from a commercial slaughterhouse included observations of 311 purebred Holstein bulls. The mean values were determined 510.27±5.11 kg for pre-slaughter weight, 273.07±2.75 kg for hot carcass weight and 53.57±0.15 % for hot carcass dressing. Mean cold-carcass weight was 266.34±2.67 kg and mean carcass bone content was 19.05±0.09 %. In addition, the means for valuable cuts including rib, roast, sirloin, cutlet and strip loin were 17.17±0.19 kg, 3.35±0.05, 2.74±0.04 kg, 8.74±0.11 kg and 4.65±0.06 kg, respectively. Total yield of valuable retail cuts were 36.66±0.42 kg with the percentage of 13.74±0.06 % and the processing loss was 8.19±0.11 kg with the percentage of 3.11±0.04 %. Statistical analysis revealed that highly significant differences were observed between slaughter age groups. Moreover, significant correlations were found between pre-slaughter / carcass weights and all carcass traits analyzed. The present results may be useful for an effective evaluation of carcass characteristics in beef market of Turkey.

Keywords

• Holstein,Beef Production,Carcass Characteristics,Retail Cut Yield,Valuable Cuts

Türkiye’nin Güney Marmara Bölgesinde Piyasaya Sunulan Holstein Irkı Erkek Sığır Karkaslarında Perakende Parça Ağırlık ve Oranlarının Belirlenmesi

Öz

Bu çalışmanın amacı, Türkiye’nin Güney Marmara bölgesinde piyasaya sunulan Holstein karkaslarında ileri-işlem özellikleri ve değerli et oranlarının belirlenmesidir. Veri seti özel bir mezbahadan elde edilen 311 baş saf Holstein erkek sığıra ait verileri kapsamaktadır. Ortalama kesim öncesi ağırlığı 510.27±5.11 kg; sıcak karkas ağırlığı 273.07±2.75 kg; sıcak karkas randımanı ise % 53.57±0.15 olarak belirlenmiştir. Ortalama soğuk karkas ağırlığı 266.34±2.67 kg ve ortalama karkas kemik içeriği oranı ise % 19.05±0.09’dur. Bununla birlikte, biftek, rosto, bonfile, pirzola ve kontrfileden oluşan değerli et ortalamaları sırasıyla 17.17±0.19 kg, 3.35±0.05, 2.74±0.04 kg, 8.74±0.11 kg ve 4.65±0.06 kg’dır. Toplam değerli et verimi 36.66±0.42 kg, değerli et oranı % 13.74±0.06, ileri-işlem firesi 8.19±0.11 kg ve ileri işlem fire oranı % 3.11±0.04’tür. İstatistiksel analizler, kesim yaşı grupları arasında önemli farklılıkların bulunduğunu göstermiştir. Ayrıca, kesim öncesi ve karkas ağırlıkları ile incelenen tüm özellikler arasında anlamlı korelasyonlar bulunmuştur. Bu çalışmadan elde verilerin Türkiye sığır eti sektöründe karkas değerlendirmesinin etkili bir biçimde yapılabilmesi konusunda yararlı olacağı düşünülmektedir.

Anahtar Kelimeler

• Holstein,Sığır Eti Üretimi,Karkas Özellikleri,Perakende Parça Verimi,Değerli Et

Kaynakça

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