Abstract

Assessment of the quality of half-carcasses of Hereford heifers of the first and second calving based on the analysis of grading, morphological and chemical composition is made. Trade and industry half-carcass cuts are determined. The biochemical composition of muscle meat is investigated. The energy value of slaughter products is grounded. According to the research results the meat of the second calving cows is rated as the first category beef.

Keywords

Beef, beef cattle, Hereford, cut, muscles, protein, quality

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