EVALUATION OF SHEEP CARCASS YIELD AND WEIGHT LOSSES DURING POST MORTEM PERIOD

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

EMADZADEH B.; VARIDI M.J.; NASSIRI MAHALLATI M.

Educational Videos and Scientific Workshops

Scientific Information Database

ISSN: 2588-4824

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2011 | Volume:6 | Issue:4 Page(s): 271-276

Download Full-Text

Persian Verion

View:

17,505

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF SHEEP CARCASS YIELD AND WEIGHT LOSSES DURING POST MORTEM PERIOD

Author(s)

EMADZADEH B. | VARIDI M.J. | NASSIRI MAHALLATI M. | Issue Writer Certificate

Keywords

SHEEP MEATQ2

AGEINGQ3

HOT AND COLD CARCASS YIELDQ3

COOLING LOSSQ2

DRIP LOSSQ2

COOKING LOSSQ2

Abstract

Carcass yield is important economical parameters for producers and contributors of meat science. In the present study, carcass yield and also the weight losses resulted post mortem until consumption were investigated. The mean values of cold carcass and hot carcass weight were 15.63 and 15.33, the mean value of COOLING LOSS was 1.87% and average value of hot and cold efficiency were 41.44% and 40.67%, respectively. The correlation between the weight of sheep and cold carcass weight was modeled using a power function with a high correlation coefficient. The mean value of DRIP LOSS and COOKING LOSS were 2.10% and 24.51%, respectively. All parameters were evaluated for both sexes individually indicating that there was no statistically significant difference between sexes.

Cites

No record.

References

No record.

Cite

APA: Copy

EMADZADEH, B., VARIDI, M.J., & NASSIRI MAHALLATI, M.. (2011). EVALUATION OF SHEEP CARCASS YIELD AND WEIGHT LOSSES DURING POST MORTEM PERIOD. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 6(4), 271-276. SID. https://sid.ir/paper/143469/en

Vancouver: Copy

EMADZADEH B., VARIDI M.J., NASSIRI MAHALLATI M.. EVALUATION OF SHEEP CARCASS YIELD AND WEIGHT LOSSES DURING POST MORTEM PERIOD. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;6(4):271-276. Available from: https://sid.ir/paper/143469/en

IEEE: Copy

B. EMADZADEH, M.J. VARIDI, and M. NASSIRI MAHALLATI, “EVALUATION OF SHEEP CARCASS YIELD AND WEIGHT LOSSES DURING POST MORTEM PERIOD,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 6, no. 4, pp. 271–276, 2011, [Online]. Available: https://sid.ir/paper/143469/en

Related Journal Papers

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops

Download

Move to top

وبگردی