lecture 5

Question 1

For yield grade
define it
how its measured
grade range

Answer 1

Yield grades; determines to kg of meat you have available to sell
-predicts curability (amount of boneless, closely trimmed retails cuts)
its measured using the following criteria;
-subqutaneous fat thickness @ 12th rib (BF)
-ribeye area (REA)
-kidney, pelvic, and heart fat (KPH)
-hot carcass weight (HCW)
grade ranges from 1-5

Question 2

For quality grade
define it
what does it predict

Answer 2

Quality grades- determines what price is paid for the meat

predicts the palatability (juiciness, taste/flavour, tenderness)

Question 3

For the MSA state the colour and appearance

Answer 3

• colours; meat colours range from 1a-7

- appearance- myoglobin is the pigment in the meat

Question 4

Give the range for the Australian and japan fat colour ranges

Answer 4

AUS fat colour range 1-9

Japan fat colour range 1-7