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Meat science and technology > Module 2 > Flashcards

Module 2 Flashcards

1. Structure and Composition 2. Importance of Bone structure 3. Grades and Cuts of Meat 4. Fabrication and Cutting 5. Wholesale and Retail Cuts 6. Post Processing Methods 7. Slaughtering Procedures

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1
Q

5 classes of carcasses

A

Barrow (Castrated male)
Gilt (female, not Farrowed)
Sow (Female, farrowed)
Stag (Castrated after maturity)
Boar (male)

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2
Q

Determined by the apparent sex condition of the animal at the time of slaughter

A

Class

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3
Q

Reflects quality and the expected yield of lean cuts in the carcass

A

Grade

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Meat science and technology (2 decks)

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