Can anybody tell me what are the actual parameters to be included for carcass characteristics ?
and What are the specific use of estimating carcass characteristics
We would be estimating the carcass characteristics in FOOD ANIMALS like the weight of each primal cuts of a carcass, weights of neck, weights of giblets etc
I want to know..........
what are the actual parameters to be included for carcass characteristics ?
and What are the specific use of estimating carcass characteristics
The actual measurements will depend on the type of animal. Characteristics of broilers will be different from those of cattle , pigs or sheep.
Characteristics indicate the efficiency of the growing and slaughter process and have predominantly an economical value.
Suppliers of live animals might get paid according to the carcass characteristics of the animals, they delivered to the slaughterhouse.
There are numerous possibilities for research to optimize the carcass characteristics according to the local preferences.
They range - in the primary production sector - from genetics, housing, management, nutrition, health care and so on.
Transport might be of interest too but also the equipment, technology and procedures used during (and even after) slaughter will influence the final characteristics and thus the economical outcome of the whole chain.
Pick your subject of interest, after studying what has been done already and what is not yet known but relevant in your situation.
This applied type of research can also be quite important.
Is very general your question
you must have the next data: final wight of the indivudual, hot weight of carcass to estimate hot carcass yield, weigh of cold carcass (24 hrs after slaughter) to estimate the loss of dressing hot to cold carcass, and depends of animal type, estimate measures (fat, muscularity, lenght, quality grade)
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