THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS | Pavlov | Theory and practice of meat processing

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

eng | рус

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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Theory and practice of meat processing

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Pavlov A.V., Rud A.I., Zankevich M.A. THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS. Theory and practice of meat processing. 2018;3(2):33-39. https://doi.org/10.21323/2414-438X-2018-3-2-33-39

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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About the Authors

Andrey V. Pavlov
Genetika PIC Ltd
Russian Federation

Andrey V. Pavlov — candidate of agricultural sciences, Director of Genetic and Technical Support

308000, Belgorod, Narodnyi bulvar, 79A Tel.: +7–4722–20–02–58

Andrey I. Rud

Russian Federation

Andrey I. Rud — doctor of agricultural sciences

Tel.: +7–4722–20–02–58

Maxim A. Zankevich
Genetika PIC Ltd
Russian Federation

Maxim A. Zankevich — candidate of agricultural sciences, chief ex- pert on genetic support

308000, Belgorod, Narodnyi bulvar, 79A Tel.: +7–4722–20–02–58

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