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Comparison of slaughter characteristics of 'S' and 'E' class slaughter bulls of the double-muscled Belgian Blue beef breed using a commercial cutting method

Frank Coopman UGent, Alex Van Zeveren UGent and Stefaan De Smet UGent (2004) VLAAMS DIERGENEESKUNDIG TIJDSCHRIFT. 73(3). p.170-175
abstract
According to the SEUROP carcass classification system, double-muscled slaughter bulls of the Belgian Blue beef breed (DM-BBB) are usually classified either as "E" or as "S" carcasses. The large differences in price paid on the market for these two types cannot be explained on the basis of differences in carcass lean meat content resulting from standard dissection methods. In this study, commercial dissection was applied to evaluate the differences between "S" and "E" carcasses. It was concluded that the differences in the proportion of high and low quality meat could not explain the large price differentials. Other factors than carcass composition (size and shape of cuts, meat quality traits) are thus involved.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
WHITE, CARCASS COMPOSITION, CATTLE
journal title
VLAAMS DIERGENEESKUNDIG TIJDSCHRIFT
Vlaams Diergeneesk. Tijdschr.
volume
73
issue
3
pages
170 - 175
Web of Science type
Article
Web of Science id
000222589800001
JCR category
VETERINARY SCIENCES
JCR impact factor
0.179 (2004)
JCR rank
101/123 (2004)
JCR quartile
4 (2004)
ISSN
0303-9021
language
English
UGent publication?
yes
classification
A1
id
311586
handle
http://hdl.handle.net/1854/LU-311586
date created
2005-06-08 09:07:00
date last changed
2014-03-19 16:26:01
@article{311586,
  abstract     = {According to the SEUROP carcass classification system, double-muscled slaughter bulls of the Belgian Blue beef breed (DM-BBB) are usually classified either as {\textacutedbl}E{\textacutedbl} or as {\textacutedbl}S{\textacutedbl} carcasses. The large differences in price paid on the market for these two types cannot be explained on the basis of differences in carcass lean meat content resulting from standard dissection methods. In this study, commercial dissection was applied to evaluate the differences between {\textacutedbl}S{\textacutedbl} and {\textacutedbl}E{\textacutedbl} carcasses. It was concluded that the differences in the proportion of high and low quality meat could not explain the large price differentials. Other factors than carcass composition (size and shape of cuts, meat quality traits) are thus involved.},
  author       = {Coopman, Frank and Van Zeveren, Alex and De Smet, Stefaan},
  issn         = {0303-9021},
  journal      = {VLAAMS DIERGENEESKUNDIG TIJDSCHRIFT},
  keyword      = {WHITE,CARCASS COMPOSITION,CATTLE},
  language     = {eng},
  number       = {3},
  pages        = {170--175},
  title        = {Comparison of slaughter characteristics of 'S' and 'E' class slaughter bulls of the double-muscled Belgian Blue beef breed using a commercial cutting method},
  volume       = {73},
  year         = {2004},
}

Chicago
Coopman, Frank, Alex Van Zeveren, and Stefaan De Smet. 2004. “Comparison of Slaughter Characteristics of ‘S’ and ‘E’ Class Slaughter Bulls of the Double-muscled Belgian Blue Beef Breed Using a Commercial Cutting Method.” Vlaams Diergeneeskundig Tijdschrift 73 (3): 170–175.
APA
Coopman, F., Van Zeveren, A., & De Smet, S. (2004). Comparison of slaughter characteristics of “S” and “E” class slaughter bulls of the double-muscled Belgian Blue beef breed using a commercial cutting method. VLAAMS DIERGENEESKUNDIG TIJDSCHRIFT, 73(3), 170–175.
Vancouver
1.
Coopman F, Van Zeveren A, De Smet S. Comparison of slaughter characteristics of “S” and “E” class slaughter bulls of the double-muscled Belgian Blue beef breed using a commercial cutting method. VLAAMS DIERGENEESKUNDIG TIJDSCHRIFT. 2004;73(3):170–5.
MLA
Coopman, Frank, Alex Van Zeveren, and Stefaan De Smet. “Comparison of Slaughter Characteristics of ‘S’ and ‘E’ Class Slaughter Bulls of the Double-muscled Belgian Blue Beef Breed Using a Commercial Cutting Method.” VLAAMS DIERGENEESKUNDIG TIJDSCHRIFT 73.3 (2004): 170–175. Print.