肉类全产业链损耗及可食用系参数研究

周琳,杨祯妮,张敏,程广燕

Whole-Industry Chain Loss and Edible Rate of Chinese Meats

Lin ZHOU,ZhenNi YANG,Min ZHANG,GuangYan CHENG

表5 肉类可食用比例

Table 5 Edible rate by meat item (%)

产品 Item 骨头占胴体比Inedible bone rate 不可食部分占 胴体比 Inedible part rate 可食下水比例 Edible organ rate 可食头蹄尾比例 Edible rate of heads, hooves and tails 胴体可食率 Carcass edible rate 整体可食率 Whole edible rate 猪肉 Pork 18.53 2.99 6.25 5.55 78.48 90.29 鸡肉 Chicken 白羽鸡 White chickens 30.46 2.21 5.57 3.01 70.41 78.99 黄羽鸡 Yellow broilers 36.15 2.43 11.55 2.99 64.20 78.74 牛肉 Beef 16.49 2.25 8.51 5.07 81.26 94.84 羊肉 Mutton 23.09 3.18 16.02 6.71 73.72 96.46