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

Year 2018, Volume: 11 Issue: 3, 223 - 231, 01.09.2018

Sena Ardıclı , Deniz Dincel , Faruk Balcı

https://doi.org/10.30607/kvj.390226

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

Abstract

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.

Keywords

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

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