cutability

cutability

(ˌkʌtəˈbɪlɪtɪ)
n, pl -ties
the portion of saleable lean meat on a carcass
References in periodicals archive ?
Increased carcass cutability due to ZH supplementation has been consistent response in feedlot cattle [16], with the more pronounced effect occurring in the hindquater [17].
While McDonough will not reveal the exact PE grades used for this application, he notes that printed shrink film requires low haze, cutability, shrinkability, and sealability.
Higher level of endogenous testosterone is associated with increased growth and carcass cutability in beef cattle (Gortsema et al., 1974).
[2] ABRAHAM, H.C.; MURPHY, C.; CROSS, H.R.; SMITH, G.C.; FRANKS, J.R.; Factors affecting beef carcass cutability: An evaluation of the USDA yield grades for beef.
Electro Optic offers several grades of flexible dies of unsurpassed quality and consistency to address the cutability and longevity requirements of the average label to high demanding film labelstock.
These pigs, which grow slowly and have thin skin, high meat cutability, and extra-fine muscle fibers, exhibit strong adaptability and resistance to harsh environments (14).
Hampshires produce lean meat with low back fat and large loin eyes, and they have a good meat-to-bone ratio and high cutability.
5) Cutability: Cellulose films' lack of resistance to cutting means reduced knife wear
The second dimension of the price grid is determined by the yield grade, which indicates cutability, or the amount of edible meat from the animal.
Chapter titles are: Grading carcasses and cutability; pH and meat quality; optical probes; electromechanical properties of meat; optical properties of meat; electrical properties of meat; meat colour; prediction of water-holding capacity; connective tissue fluorescence; on-line assessment of fat; video image analysis; cooking and processing; improving and sorting meat products.