BEEF CARCASS CUTTING METHOD FOR RETAIL TRADE
FIELD: meat industry, in particular, meat marking. SUBSTANCE: method involves cutting beef carcass in accordance with sort of carcass parts, with cuttings in which 1 kg of meat contains 139-187 g of edible protein and has protein quality index of 1.5-2.0 should be considered as cuttings of 1st grade...
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| creator | GUTKIN S.S MAZUROVSKIJ L.Z LJAPIN O.A |
| description | FIELD: meat industry, in particular, meat marking. SUBSTANCE: method involves cutting beef carcass in accordance with sort of carcass parts, with cuttings in which 1 kg of meat contains 139-187 g of edible protein and has protein quality index of 1.5-2.0 should be considered as cuttings of 1st grade; cuttings with edible protein content of 108-124 g and protein quality index of 1.3-1.4 - as cuttings of 2nd sort; cuttings with edible protein content of 30-78 g and protein quality index of 0.6-1.3 - as cuttings of 3rd grade. In this connection, i.e. grades of cuttings based on nutritive and food values are as follows: buttock, leg, fillet, tenderloin, short fillet, rib, neck and shoulder, chest pieces are considered as 1st grade cuttings; shoulder, short chest, side, knuckle, flank pieces - 2nd grade cuttings; sticking piece, front and rear shin pieces - as 3rd grade cuttings. During cutting of carcass cuttings are separated in accordance with distinct anatomical boundaries. EFFECT: increased efficiency, simplified method. 2 cl, 4 dwg, 4 tbl |
| format | Patent |
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SUBSTANCE: method involves cutting beef carcass in accordance with sort of carcass parts, with cuttings in which 1 kg of meat contains 139-187 g of edible protein and has protein quality index of 1.5-2.0 should be considered as cuttings of 1st grade; cuttings with edible protein content of 108-124 g and protein quality index of 1.3-1.4 - as cuttings of 2nd sort; cuttings with edible protein content of 30-78 g and protein quality index of 0.6-1.3 - as cuttings of 3rd grade. In this connection, i.e. grades of cuttings based on nutritive and food values are as follows: buttock, leg, fillet, tenderloin, short fillet, rib, neck and shoulder, chest pieces are considered as 1st grade cuttings; shoulder, short chest, side, knuckle, flank pieces - 2nd grade cuttings; sticking piece, front and rear shin pieces - as 3rd grade cuttings. During cutting of carcass cuttings are separated in accordance with distinct anatomical boundaries. 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SUBSTANCE: method involves cutting beef carcass in accordance with sort of carcass parts, with cuttings in which 1 kg of meat contains 139-187 g of edible protein and has protein quality index of 1.5-2.0 should be considered as cuttings of 1st grade; cuttings with edible protein content of 108-124 g and protein quality index of 1.3-1.4 - as cuttings of 2nd sort; cuttings with edible protein content of 30-78 g and protein quality index of 0.6-1.3 - as cuttings of 3rd grade. In this connection, i.e. grades of cuttings based on nutritive and food values are as follows: buttock, leg, fillet, tenderloin, short fillet, rib, neck and shoulder, chest pieces are considered as 1st grade cuttings; shoulder, short chest, side, knuckle, flank pieces - 2nd grade cuttings; sticking piece, front and rear shin pieces - as 3rd grade cuttings. During cutting of carcass cuttings are separated in accordance with distinct anatomical boundaries. EFFECT: increased efficiency, simplified method. 2 cl, 4 dwg, 4 tbl</description><subject>BUTCHERING</subject><subject>HUMAN NECESSITIES</subject><subject>MEAT TREATMENT</subject><subject>PROCESSING MEAT, POULTRY, OR FISH</subject><subject>PROCESSING POULTRY OR FISH</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1998</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNBxcnV1U3B2DHJ2DA5WcA4NCfH0c1fwdQ3x8HdRcPMPUghyDXH09FEICXJ0ceVhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfFBoUaGBqYmFgbOhsZEKAEAMb8klA</recordid><startdate>19980227</startdate><enddate>19980227</enddate><creator>GUTKIN S.S</creator><creator>MAZUROVSKIJ L.Z</creator><creator>LJAPIN O.A</creator><scope>EVB</scope></search><sort><creationdate>19980227</creationdate><title>BEEF CARCASS CUTTING METHOD FOR RETAIL TRADE</title><author>GUTKIN S.S ; MAZUROVSKIJ L.Z ; LJAPIN O.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2105480C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1998</creationdate><topic>BUTCHERING</topic><topic>HUMAN NECESSITIES</topic><topic>MEAT TREATMENT</topic><topic>PROCESSING MEAT, POULTRY, OR FISH</topic><topic>PROCESSING POULTRY OR FISH</topic><toplevel>online_resources</toplevel><creatorcontrib>GUTKIN S.S</creatorcontrib><creatorcontrib>MAZUROVSKIJ L.Z</creatorcontrib><creatorcontrib>LJAPIN O.A</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GUTKIN S.S</au><au>MAZUROVSKIJ L.Z</au><au>LJAPIN O.A</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>BEEF CARCASS CUTTING METHOD FOR RETAIL TRADE</title><date>1998-02-27</date><risdate>1998</risdate><abstract>FIELD: meat industry, in particular, meat marking. SUBSTANCE: method involves cutting beef carcass in accordance with sort of carcass parts, with cuttings in which 1 kg of meat contains 139-187 g of edible protein and has protein quality index of 1.5-2.0 should be considered as cuttings of 1st grade; cuttings with edible protein content of 108-124 g and protein quality index of 1.3-1.4 - as cuttings of 2nd sort; cuttings with edible protein content of 30-78 g and protein quality index of 0.6-1.3 - as cuttings of 3rd grade. In this connection, i.e. grades of cuttings based on nutritive and food values are as follows: buttock, leg, fillet, tenderloin, short fillet, rib, neck and shoulder, chest pieces are considered as 1st grade cuttings; shoulder, short chest, side, knuckle, flank pieces - 2nd grade cuttings; sticking piece, front and rear shin pieces - as 3rd grade cuttings. During cutting of carcass cuttings are separated in accordance with distinct anatomical boundaries. EFFECT: increased efficiency, simplified method. 2 cl, 4 dwg, 4 tbl</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BUTCHERING HUMAN NECESSITIES MEAT TREATMENT PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH |
| title | BEEF CARCASS CUTTING METHOD FOR RETAIL TRADE |
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