ANS 3006C Lecture Notes - Lecture 6: Ossification, Boston Butt, Brisket
6 Sep 2016
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September 6, 2016: quality grade refers to the _________ of the carcass, eatability a. i. Flavor profile: yield grade refers to the __________ of the carcass, cutability a. i. Refers to how much can be used or eaten a. ii. The muscle content: true or false: all meat sold for human consumption must be graded, false, true or false: all meat sold for human consumption must be inspected, true, who pays for grading? a. It is the packer"s choice whether or not to have meat graded, so they pay the fee a. i. Grades add value to the meat: who pays for inspection, the government pays for meat inspection through tax dollars a. i. Thick: what does the acronym pse indicate as it relates to a pork carcass, pale, soft, and exudative (watery) a. i. Caused by short term stress: what could increase dressing percentage, anything that stays on the carcass a. i. Bone: what could decrease dressing percentage, anything that is removed from the carcass a. i.
