INSPECTION & GRADING OF MEATS & POULTRY

Question 1

measures the characteristics of carcasses and classifies them into groups of similar quality, yield, and value, which in turn assists in marketing and merchandizing the products.

Answer 1

Meat Grading

Question 2

is designed to determine the health of animals both prior to death (ante mortem) and after death (post mortem).

Answer 2

meat inspection

Question 3

what are the beef quality factors

Answer 3

1. age
2. sex
3. conformation
4. fat
5. meat

Question 4

The age of the animal affects tenderness.

Answer 4

Maturity or Age

Question 5

Pronounced masculinity in animals (males) affects meat colour and palatability (texture and taste).

Answer 5

sex

Question 6

Meat yield is influenced by the degree of muscling.

Answer 6

conformation

Question 7

is determined by measuring exterior fat thickness as well as the length and the width of the ribeye muscle
at the 12th rib. The yield classes are indicated by a triangular-shaped stamp in red ink placed on the short-loin and rib sections of each side of the carcass.

Answer 7

yield grading

Question 8

this aniimal lives longer than beef, and their bones and joints harden (ossify) more slowly, they are more heavily muscled in the shoulders and less muscled in the hindquarters than beef.

Answer 8

Bison

Question 9

is meat from the young bovine born into the dairy industry

Answer 9

veal