ANSC 2340 Lecture Notes - Lecture 11: Ultrasound, Epiphyseal Plate, Metacarpal Bones
13 Apr 2017
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Document Summary
Place carcasses into uniform groups based on quality, saleable meat yield, value. Whether the producer wants to aim for quality or meat yield or value. Determine % of muscle to decide the time to market. Describes the value of the carcass using impartial third party for fairness. Ensure consistency and predictability of eating quality in beef. Canada export low quality to mexico, china, west indies. Ensures the carcass is safe to enter the human food chain. All inspected carcasses are stamped but not all graded carcasses are stamped. Factors includes age, ct, fat deposition that can influence eating quality. Partly determines the return to the producer (could be live weight) Get discounted if too light or too heavy. Influences the appearance, shelf life, and eating quality. No real focu on meat quality (eating quality) in canada. Graded on the basis of leanness at an optimal liveweight.
