Development of Carcass Quality Grading Model for Yellow Cattle from South China
WANG Yongfeng1, LI Na1, HUANG Bizhi2, LI Haipeng1, XIE Peng1, LANG Yumiao1, LI Jing1, LIU Yana1, SUN Baozhong1,*
1.Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2.Academy of Grassland and Animal Science, Kunming 650212, China
Abstract：In this paper, carcass quality indicators for carcass grading of yellow cattle from south China were screened and analyzed by factor analysis and correlation analysis. Cluster analysis was carried out on the selected parameters including beef marbling, body type and loin eye muscle area. These analyses confirmed beef marbling (fat content) to be the quality indicator for carcass grading. The grading standards based on beef marbling were established as follows: grade 1, 1.32% ≤ marbling ＜ 7.36%; grade 2, 7.36% ≤ marbling ＜ 17.86%; grade 3, 17.86% ≤ marbling ＜ 22.43%; and grade 4, marbling ≥ 22.43%.
王勇峰，李 娜，黄必志，李海鹏，谢 鹏，郎玉苗，李 敬，刘亚娜，孙宝忠. 南方黄牛胴体质量分级模型的建立[J]. 肉类研究, 2015, 29(10): 16-19.
WANG Yongfeng, LI Na, HUANG Bizhi, LI Haipeng, XIE Peng, LANG Yumiao, LI Jing, LIU Yana, SUN Baozhong. Development of Carcass Quality Grading Model for Yellow Cattle from South China. Meat Research, 2015, 29(10): 16-19.
