Analysis of Beef Meat Quality in a Slaughterhouse in Raska District

Milos Z Petrovic,Silvana Stajkovic,Vesna Djordjevic,Radojica Djokovic,Dragan Vasilev,Mirjana Dimitrijevic,Nedjeljko Karabasil

doi:10.18485/meattech.2018.59.1.3

Milos Z Petrovic, Silvana Stajkovic + Show 5 more

Open Access

https://doi.org/10.18485/meattech.2018.59.1.3

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Abstract

The quality of slaughtered animals is a subject of interest, for both primary production and the meat industry. Classification of the carcasses is performed in slaughterhouses immediately after a veterinary examination and measurement of the carcasses weight. The present study examined the quality of young cattle carcasses in a slaughterhouse in the Raska district, according to the standard applied in the EU but not in Serbia. In total, 100 cattle carcasses (young bulls) were examined. For meat quality evaluation and grading, the following parameters according to the European standard for the classification of cattle carcasses SEUROP were used: slaughter weight, carcass weight and carcass yield, i.e. the carcass conformation, development of the muscles of the carcass as well as the development of basic parts (round, back and shoulder) and the degree of carcass fat tissue coverage.

Highlights

The meat production process has several steps and each of them is significant for production of safe and quality product
Consumption of beef meat ranks in third place in Serbia, after pork and poultry (Ostojic et al, 2006)
Improving carcass performance and meat quality traits are the main objectives of most research carried out in the beef production area

Summary

Introduction

The meat production process has several steps and each of them is significant for production of safe and quality product. Improving carcass performance and meat quality traits are the main objectives of most research carried out in the beef production area. Local demand is partially covered by imported beef because domestic production can not fulfill the requirements of the local market. Development of greater beef production volumes, improved beef meat quality and placement of higher-value meat on the market require improvement to the quality of meat from carcasses. This refers to the edible parts of the carcass, carcass conformation and the carcass fat coverage, plus processing quality and sensory properties (Sretenovic et al, 2011; Ostojic-Andric et al, 2012)

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