Meat science Flashcards
1
Q
what are the different types of muscle
A
skeletal, cardiac, smooth
2
Q
What is quality grading
A
based on amount of marbling in the longissiums dorsi, maturity of carcass, gender, meat and fat color
3
Q
Quality grades consists of
A
young- prime, choice, select and standard
old- commercial, utility, cutter
4
Q
What is beef yield grading
A
uses adjusted fat thickness % kidney, pelvic and heart fat (KPH) and rib eye area to calculate the expected
5
Q
How do you measure the fat
A
you measure the fat thickness at the 3/4 distance, the normal range is .15-.8 inches
6
Q
What is KPH
A
It is kidney, pelvic and heart fat, it is the amount of internal fat and is based on a percentage of the carcass weight
