@article{
author = "Radovanović, Radomir and Tomić, Nikola and Tomašević, Igor and Rajković, Andreja",
year = "2005",
abstract = "Užice Beef Prshuta is produced from the most valuable parts of carcass muscles which originate from well fed cattle aged 3 - 5 years: round muscles (rump, thick flank, eye of round, silverside without eye of round topside), loin muscles (striploin), and tenderloin (fillet). Quality and properties of this traditional dry meat product labeled as PDO (Protected Designation of Origin), depend on climate conditions in the region of mountain Zlatibor, as well as on quality of raw meat. The raw meat quality is related to cattle feeding, i.e. quality of grass for pastures. The aim of this paper was to determine the yields of muscles used for Užice Beef Prshuta production. Ten carcasses (20 halves) from adult Domestic Spotted cattle of Simmental type were used for the investigations. Slaughtering and primary processing, cooling, cutting and deboning of beef carcasses were carried out in the production facilities of Joint-Stock Company M.P. "Čajetina " on mountain Zlatibor. During the investigation, the data on live weight, weight of warm and chilled carcasses, fore and hind quarters, as well as parts in further cutting of hind quarters and shaping, were determined. Yields of single cuts us purls of chilled carcass, hind quarter, round and loin were calculated based on the collected data. The results showed that the average shares of total muscles shaped for further production of Užice Beef Prshuta in chilled carcass, hind quarter, round and loin were: 16.83%, 35,83% 46,00%, and 32,46%, respectively., Kao sirovina za proizvodnju "Goveđe užičke pršute" koristi se meso najkvalitetnijih delova trupa, poreklom od dobro uhranjenih odraslih goveda (starosti 3-5 godina) - i to meso buta (kapak, ruža, frikando, švansla, šol) zatim leđa/slabina (ramstek), kao i podslabine (biftek). Kvalitet i svojstva ovog autohtonog suvomesnatog proizvoda, inače sa zvanično ostvarenom zaštitom oznake porekla, zavise. pored načina proizvodnje, od klimatskih uslova prisutnih i regionu planine Zlatibor, ali i od kvaliteta osnovne sirovine koji se dovodi u vezu sa uticajem ishrane goveda, odnosno kvalitetom trava na pašnjacima. Cilj ovog rada bio je da se pouzdano utvrde prinosi muskulature koja se koristi za proizvodnju "Govede užičke pršute". Za ispitivanje je korišćeno deset trupova (dvadeset polutki) poreklom od odraslih grla domaćeg šarenog govečeta u tipu simentalske rase. Klanje, primarna obrada i hlađenje trupova, zatim rasecanje na osnovne delove, iskošćavanje i oblikovanje mesa obavljeni su u uslovima rada nosioca zaštite oznake porekla - AD l.M. "Čajetina " u Čajetini, na Zlatiboru. Tokom ispitivanja, utvrđeni su podaci za masu životinja pre klanja, toplih i ohlađenih trupova (polutki), prednjih i zadnjih četvrti, kao i delova dobijenih daljim rasecanjem zadnjih četvrti njihovim iskostavanjem i oblikovanjem mesa. Na osnovu izvršenih merenja izračunati su udeli pojedinih delova i odnosu na masu ohlađene polutke i zadnje četvrti, kao I u odnosu na masu buta i leda. Dobijeni rezultati pokazuju da ukupna količina mesa obrađena za dalju proizvodnju goveđe užičke pršute i masi ohlađene polutke učestvuje, u proseku - 16,83%, u masi zadnje četvrti - 35,83%, u masi buta - 46,00%, a u masi leda/slabina - 32,46%.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Yield of muscles for production of Užice Beef Prshuta, Prinos muskulature namenjene proizvodnji 'Goveđe užičke pršute''",
pages = "260-250",
number = "5-6",
volume = "46",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_954"
}
