How can the buffalo carcass be used rationally?
The objective of this study was evalue the yields of meat cuts and discards obtained from the carcass of buffalo steers. The research was carried out in the Bubalinoculture Sector of the Animal Science Department of the Federal Rural University of Pernambuco, Brazil. 62 carcasses of pasture-finishe...
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| Format: | Article |
| Language: | English |
| Published: |
Universidad del Zulia
2023-11-01
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| Series: | Revista Científica |
| Subjects: | |
| Online Access: | https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43545 |
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| Summary: | The objective of this study was evalue the yields of meat
cuts and discards obtained from the carcass of buffalo steers.
The research was carried out in the Bubalinoculture Sector of
the Animal Science Department of the Federal Rural University
of Pernambuco, Brazil. 62 carcasses of pasture-finished cross-
bred buffalo steers were evaluated. The animals weighed an
average of 507.0 kg and were slaughtered before the first molt
of the deciduous dentition, with a carcass yield of 49.0%. The
carcass of each animal was divided into two half-carcasses,
which were identified and weighed. The carcasses were taken
to a cold chamber at 4 ºC during 24h. To obtain the yield of
each integral primary cut, the carcasses were sectioned into
front and rear, which were weighed and boned. Boning was car-
ried out by the same employees to maintain the standard cuts
and dressing. The cuts with and without bones, the edible flap
(meat and fat shavings), the discarded flap (tallow, nerves and
skins) and the discarded bones were obtained. The deboning
standard used was typical of the Brazilian market with dressing
between moderate and severe. The percentages observed for
the cuts (in each half carcass) were: soft drumstick, 5.3%; hard cushion, 3.7%; duckling, 3.8%; lizard, 1.8%; sirloin steak, 1.1%;
grill flank steak, 0.75%; red flank steak, 0.61%; breast, 0.96%;
rump baby beef, 1.3%; rump bonbon, 0.8%; ossobuco, 4.2%;
muscle, 2.0%; turkey bone, 1.1%; duckling bone, 0.5%; oxtail,
0.38%; ancho steak, 1.3%; chorizo steak, 1.9%; filet mignon,
1.2%; fillet shell, 0.35%; chest, 3.9%; neck, 4.2%; acm, 4.3%;
window rib, 8.7%; strip roast, 2.5%; banana, 0.23%; goldfish,
0.87%; palette heart, 0.77%; flat iron, 0.95%; Denver stake,
0.6%; beef steak, 0.40%; edible shavings, 19.43%; fat, 1.8%;
scraps of disposal, 0.4%; discard bones, 17.9%. The proportion
observed for the front and rear were 45.0 and 55.0%, respec-
tively. There is a high volume of waste bones, which could be
used in food, such as bone broth, for example. The volume
of edible trimmings should be better used for making meat in
cubes or as bait. The ground trimmings can be sold as ground
meat or used in the preparation of hamburgers, sausages,
meatballs, kafta, among others. Cuts that can be labeled premi-
um make up approximately 25.0% of the carcass. Therefore, it
is necessary to stimulate the daily consumption of buffalo meat
in order to have a market for the other cuts that make up most
of the carcass.
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| ISSN: | 0798-2259 2521-9715 |