CUTTING METHOD OF BEEF HALVES FOR EXPORT

CUTTING METHOD OF BEEF HALVES FOR EXPORT

Authors

  • G.T. Oraz M.Kh. Dulaty Taraz University, Taraz, Kazakhstan

DOI:

https://doi.org/10.55956/CILV8966

Keywords:

beef, standard, scheme, carcasses, butchering, border, export, trade, harmonization

Abstract

The experiment relates to the meat industry and can be used for cutting beef half-carcasses in slaughterhouses for wholesale trade, mainly for export. The technical result of the claimed experiment is the cutting of beef half-carcass in accordance with international standards, which allows to export beef meat to foreign companies, since it fully meets all the stated requirements for these companies. 

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Published online

2024-12-30

Issue

No. 4(86) (2024)

Section

Food Engineering Technologies

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.