id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-71731	Ruohomäki, Hilkka; Varo, Mikko	Evaluation of beef characteristics of Ayrshire bulls based on progeny groups	1969	10	.pdf	application/pdf	3236	190	70	First class meat in the carcass 19.24 +-f- 15.84 + Meat in the carcass 13.10 + 5.23 Bones » » » 20.08 ++ 10.04 HIND QUARTER 15.10 + 31.57 + + + Meat 13.11 + 9.42 Bones 18.79 ++ 9.80 Fat 17.48 + 18.98 + + Meat quantity ° u of total meat quantity 16.62 + FORE QUARTER 13.85 + 31.59 + + + Meat 13.64 + 3.14 Bones 11.99 + 1.42 Meat quantity % of total meat quantity 16.63 + ROUND WITH HIND SHANK 17.24 + 4.12 Meat 14.72 + 13.37 + Bones 26.04 ++ 15.81 + Fat 18.43 + + 18.56 + + Meat quantity % of total meat quantity 20.27 + + BACK 12.00 + 10.97 Meat 17.27 + SIDE 1.63 9.62 Bones 17.38 + 24.40 + + SHOULDER 11.94 + 9.85 Meat 13.91 + Bones 10.01 12.65 + Meat quantity % of total meat quantity 14.20 + NECK 17.44 + 6.90 Meat 22.35 ++ 2.95 Meat quantity % of total meat quantity 15.80 -f- HIND SHANK 33.41 + + + 7.82 Meat 16.34 + 16.36 + Bones 30.34 + + + 14.60 + FORE SHIN 19.25 ++ 9.48 Bones 19.48 ++ 7.97 2) Significance of between-sire difference. The dressing out percentages are small compared to similar values in foreign studies, which is due to the fact that they were based on the weight of the cold carcass, and that carcass weight does not include inner organs or fats.	cache/afs-71731.pdf	txt/afs-71731.txt