Quality Grading Flashcards
1
Q
What makes quality grade?
A
factors (tenderness, juiciness, flavor) affect that palatability of meat
2
Q
How do you predict the palatability of a carcass?
A
Use carcass measurements
3
Q
What is beef quality grading based on?
A
Carcass maturity (lean, color, rib)
Degree of marbling (muscular fat)
4
Q
Maturity
A
Lean (color)
Skeletal (ossification)
5
Q
Marbling
A
Amount of distribution of intramuscular fat
