犊牦牛胴体分割及肉块重量测定  

Carcass cutting and different meat portion weighing of yak calf

作　　者：陈世彪[1] 

机构地区：[1]青海大学农牧学院,青海西宁810003

出　　处：《青海大学学报（自然科学版）》2007年第4期63-64,68,共3页Journal of Qinghai University(Natural Science)

摘　　要：对20头体重在30～50kg的犊牦牛进行屠宰，按有关标准进行胴体分割，并对分割肉块的重量进行测定。犊牦牛的胴体肉共分为15块，即后小腿肉、股内肉、臀部肉、膝圆肉、短腰肉、小腹肉、里脊肉、腰部肉、腹部肉、背部肉、肋条肉、胸部肉、肩部肉、颈部肉、前小腿肉。平均重量（kg）依次为：0．940；1．420；1．135；1．205；0．933；0．255；0．475；0．567；0．883；0．960；1．380；0．625；2．473；1．150；0．685。Twenty yak calves that their body weight were in 30 ~ 50 kg were slaughtered and carcasses were cut according to the beef cutting standard,and different meat portion were weighed. The Weighted re- suits were as follows：hind leg 0.940 kg;vastus medialis 1.420 kg;pygall.135 kg;genual 1.205 kg; low- er waist O. 933 kg; lower abdomen 0.255 kg; hatemal back 0.475 kg; whist 0.567 kg; belly O. 883 kg; back 0.960 kg;rib 1.380 kg;chest 0.6250 kg;shoulder 2.473 kg;neck 1 150 kg;foreleg 0.685kg.

关 键 词：犊牦牛 胴体分割 分割肉重量 

分 类 号：S852.16[农业科学—基础兽医学]