RU96102124A - METHOD FOR CUTTING BEEF CARCASES FOR RETAIL - Google Patents

METHOD FOR CUTTING BEEF CARCASES FOR RETAIL

Info

Publication number
RU96102124A
RU96102124A RU96102124/13A RU96102124A RU96102124A RU 96102124 A RU96102124 A RU 96102124A RU 96102124/13 A RU96102124/13 A RU 96102124/13A RU 96102124 A RU96102124 A RU 96102124A RU 96102124 A RU96102124 A RU 96102124A
Authority
RU
Russia
Prior art keywords
cuts
grade
protein
retail
drumstick
Prior art date
Application number
RU96102124/13A
Other languages
Russian (ru)
Other versions
RU2105480C1 (en
Inventor
Л.З. Мазуровский
С.С. Гуткин
О.А. Ляпин
Original Assignee
Всероссийский научно-исследовательский институт мясного скотоводства
Filing date
Publication date
Application filed by Всероссийский научно-исследовательский институт мясного скотоводства filed Critical Всероссийский научно-исследовательский институт мясного скотоводства
Priority to RU96102124A priority Critical patent/RU2105480C1/en
Priority claimed from RU96102124A external-priority patent/RU2105480C1/en
Application granted granted Critical
Publication of RU2105480C1 publication Critical patent/RU2105480C1/en
Publication of RU96102124A publication Critical patent/RU96102124A/en

Links

Claims (2)

1. Способ разделки говяжьей туши для розничной торговли путем сортовой разрубки туши на отруба, отличающийся тем, что к I сорту отнесены отруба, в которых на 1 кг абсолютной массы отруба приходится от 139 до 187 г пищевого белка, белковый качественный показатель равен от 1,5 до 2,0; в отрубах II сорта содержание пищевого белка составляет 108 - 124 г; белковый качественный показатель 1,3 - 1,4; III сорта соответственно 30 - 78 г и 0,6 - 1,3.1. A method of cutting beef carcasses for retail trade by means of high-quality chopping of carcasses into cuts, characterized in that cuts are classified as class I, in which 139 to 187 g of food protein per 1 kg of absolute weight of cut is cut, protein quality indicator is equal to 1, 5 to 2.0; in cuts of the second grade, the content of dietary protein is 108 - 124 g; protein quality indicator 1.3 - 1.4; Grades III, respectively 30 - 78 g and 0.6 - 1.3. 2. Способ по п.1, отличающийся тем, что отделение отрубов осуществляют по четким анатомическим границам, распределение отрубов по сортам с учетом пищевой и питательной ценности следующее:
I сорт - огузок, кострец, филейный, вырезка, короткий филейный, реберный, шейно-лопаточный, грудной;
II сорт - плечевой, короткий грудной, бочок, подбедерок, пашина;
III сорт - зарез, передняя голяшка, задняя голяшка.2. The method according to claim 1, characterized in that the cuts are separated according to clear anatomical boundaries, the distribution of cuts by grades, taking into account the nutritional and nutritional values, is as follows:
I grade - rump, rump, loin, tenderloin, short loin, rib, cervical-scapular, thoracic;
II grade - humeral, short thoracic, barrel, thighs, flank;
Grade III - zarez, front drumstick, back drumstick.
RU96102124A 1996-02-02 1996-02-02 Beef carcass cutting method for retail trade RU2105480C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU96102124A RU2105480C1 (en) 1996-02-02 1996-02-02 Beef carcass cutting method for retail trade

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU96102124A RU2105480C1 (en) 1996-02-02 1996-02-02 Beef carcass cutting method for retail trade

Publications (2)

Publication Number Publication Date
RU2105480C1 RU2105480C1 (en) 1998-02-27
RU96102124A true RU96102124A (en) 1998-04-27

Family

ID=20176508

Family Applications (1)

Application Number Title Priority Date Filing Date
RU96102124A RU2105480C1 (en) 1996-02-02 1996-02-02 Beef carcass cutting method for retail trade

Country Status (1)

Country Link
RU (1) RU2105480C1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2601559C1 (en) * 2015-04-14 2016-11-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Астраханский государственный технический университет" ФГБОУ ВПО АГТУ Method of butching of the camel carcass in cuts
CN105285043A (en) * 2015-09-03 2016-02-03 黑龙江大庄园肉业有限公司 Beef carcass dividing and cutting technology

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