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Lecture 6

AGRC 112 Lecture 6: AG 112 Meat grading and inspection
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Department
Agriculture
Course Code
AGRC 112
Professor
Takaya Kunio

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Description
Meat inspection - Screening of animals and meat based on wholesomeness - freedom from disease, hygienic handling - Inspection of the live animal and postmortem inspection of viscera carcass and various products - Random testing for residues and microbial contamination Meat grading - Grading are mostly done on carcass not meat cuts - Grading is the placing of different values on carcass for the purpose of pricing, depending on the market and requirement of traders - The purpose is to classify carcasses according to certain standards that describe the carcass in economic terms Purpose of grading - To improve production effectiveness - To define common carcass quality objectives across industry sector Beef grading in Canada - Beef grading has two parts - Quality grade - Yield grade - A ruler is used to measure the fat depth and ribeye length and width. These measures of fat and lean are then used to predic
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