METHOD OF BUTCHING OF THE CAMEL CARCASS IN CUTS Russian patent published in 2016 - IPC A22C17/00 

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry and relates to a method of butching of the camel carcasses. Method envisages butching of carcass along clear anatomical bounds. Ist grade considered cuts are those in which 1 kg of meat has from 172 to 193 g of protein, and the protein quality indicator is 1.5÷1.9, in cuts of II grade protein content is 149-167 g, and the protein quality indicator is 1.3÷1.4, in cuts of III grade content is 142-162 g, a protein-quality index comprises 0.6÷4.3. Taking into account the nutrition value the cuts are distributed: I grade comprises 50 %-coxal cut: silver side, top side, rumsteck, side cut, spatulate cut: triceps, interspinatus, deltoid muscle, chuck tender, spinal lumbar cut: back part, lumbar part prescapular cut, neck cut, fillet, pre-hump cut, II grade is 45%-spinal ribs cut: chest, rib, flank, III grade is 5 %-shank front, rear shank.

EFFECT: carcass butching is provided taking into account its anatomic features of the carcass and protein content.

1 cl, 1 dwg, 6 ex