The Effect of Carcass Weight on Different Traditional Sudanese Beef Cuts of Western Sudan Baggara Bulls
The effect of live body weight on different traditional Sudanese beef cuts was investigated. Thirty fattened western Sudan Baggara bulls were slaughtered, dressed, divided into two sides and then partitioned into traditional Sudanese cuts as forequarter cuts (12 cuts) which include Neck, Grebatalzened, Alargoobalamammi, Albahal, Alshooka, Aldoosh, Lawhatelkatif, Smallribs, Ribs, Dolatalmoia and Alsinkar, and hind quarter cuts (11 cut) also include Baitalkalway, Alargoobalkhalfi, Algreeba, Ashakila, Alfalijalahmar, Alsenia, Almakhrooga, Alfalijalasfar, Bianco, Alsarra, Fielto, and then deboned. The data collected were stratified according to live body weights into 3 groups A, B and C. Group A (200-250) kg, B (255-300) kg, C (305-400) kg. The results revealed that different slaughter weights had did not followed a common trend as expected which could be attributed to different growth waves and different cuts composition. However, carcass tissues increased with the increase in live weighs. We concluded that the Sudan traditional cut system resulted in 23 cuts which may be considered as a retail cuts according to consumer preferences. The results obtained in this study recommend slaughtering Baggara bulls at heavier weights (305-400 kg live body weight) to get maximum lean carcasses.
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