경북지역 거세 한우의 출하 체중에 따른 도체특성과 부분육 생산수율

Total number of 51 Hanwoo steers were purchased from Gyeongbuk province farms based on the different market weight in which ranged loss than 700 kg, 701~750 kg, 751~800 kg, 801~850 kg, excess 850 kg. After slaughtering, they were evaluated to estimate the productivity of carcass components by market weight, and to predict the beef cascass yield. As market weight of Hanwoo increased, the hot carcass weight, cold carcass weight, primal cuts lean meat weight, sub- primal cuts lean meat weight, bone weight, fat weight tended to increase. As market weight of Hanwoo increased, Side length, Forequarter length, Thoracic Vertebrae length, 7th Cervical Vertebrae carcass breadth, 5~6th Thoracic Vertebrae breadth, 5th Sacral Vertebrae breadth, 7~8th Thoracic Vertebrae girth, Coxae thick, 7~8th Thoracic Vertebrae thick tended to increase. As by-product weight of Hanwoo increase, the head, fore feet, hind feet, skin, liver, small intestine, abdominal fat, pizzle, kidney, other fat tended to increase. As carcass by-product weight of Hanwoo increase, the beef bone leg bones, oxtail, beef knees, rib cartilage, mixed bone, rib tended to increase.