牛胴体产肉率与部位肉产率相关性的研究  

Study on the Relationship between Percentage of Total Carcass Products and Percentage of Retail Cuts

作　　者：石素玲[1] 王楚端[2] 

机构地区：[1]中国农业大学食品学院 [2]中国农业大学动物科技学院

出　　处：《中国畜牧杂志》1999年第4期8-10,共3页Chinese Journal of Animal Science

摘　　要：用ＳＡＳ软件对１７１头商品牛的屠宰数据进行了统计分析，结果表明：不同的胴体产率，如主要分割肉产率、全部分割肉产率、全部可食肉产率、后躯分割肉产率、后腿分割肉产率、瘦肉产率与各部位肉产率具有不同的相关关系，因此它们具有不同的应用价值。由于主要分割肉产率与胴体主要肌肉产率的相关性最大，所以应是胴体产量级划分的最理想的依据。Correlation techniques were used to analyze the carcass data from 171 cattles.The study shows that every percent of total carcass product such as major retail cuts%,total retail cuts%total meat cuts%hindquarter retail cuts%round retail cuts%and total lean% has its different in value practice.The major retail cuts% is the best one used as the basis for the carcass yield grading because it has the highest correlation coefficients with major carcass muscles.\=

关 键 词：牛 胴体产肉率 部位肉产率 相关性 

分 类 号：S823.92[农业科学—畜牧学]