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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)
Author
Organization
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.
Keywords
WHITE, CARCASS COMPOSITION, CATTLE

Citation

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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, Frank, 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.
@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},
  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},
}

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