Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Quality and Grading of Carcasses of Meat Animals

Quality and Grading of Carcasses of Meat Animals

Jones, S. Morgan

Hardcover

Medical ReferenceTechnology & EngineeringGeneral Science

ISBN10: 0849350239
ISBN13: 9780849350238
Publisher: Crc Pr Inc
Published: May 1 1995
Pages: 240
Weight: 1.17
Height: 0.75 Width: 6.18 Depth: 8.97
Language: English

Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality.

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