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Lecture 7

AGRC 112 Lecture 7: Ag 112 Carcass composition
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Department
Agriculture
Course Code
AGRC 112
Professor
Takaya Kunio

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Description
Carcass composition - Carcass is the product of slaughtering process which removes blood viscera, head, hair, skin, and other tissues from living animal - Dressing percentage - is the percent of the live animal that ends up as carcass and is calculated as : Carcass weight / live weight x 100 - Carcass cutting yield - is the percentage of the carcass that actually ends up as meat. Calculated as: weight of meat / carcass weight x100 - Depending either it is bone in or boneless, meat derived from carcass may vary among animals Carcass composition muscular tissue - Muscular tissue ranges from - 49 to 60% in cattle - 46 to 65% in sheep - 36 to 64% in pifs of the carcass weight - The proportion of muscular tissue varies inversely with fatty
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