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Beef and pork carcass classification/evaluation-meat yields and quality

, : Beef and pork carcass classification/evaluation-meat yields and quality. Journal of the Zimbabwe Society for Animal Production 7: 101-109

The South African cattle and pig carcass classification schemes are described, and some recent development in beef carcass classification in South Africa, Australia and the USA are considered.

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Crown, R.M.; Damon, R.A., 1960: The value of the 12th rib cut for measuring beef carcass yields and meat quality. An analysis of the results, with respect to cooking loss and separable fat, lean and bone and other carcass quality measurements, indicates that the 12th rib cut can be used to predict the carcass yield and meat quality of beef cattle. The data in...

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