Quality and Grading of Carcasses of Meat Animals

1st Edition

S. Morgan Jones

CRC Press
Published May 1, 1995
Reference - 240 Pages
ISBN 9780849350238 - CAT# 5023

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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.

The book provides reviews on:

  • Ante- and post-mortem effects on meat quality
  • Reducing fatness in meat animals
  • Prediction of carcass composition and meat quality
  • World carcass and grading systems
  • Electronic identification of animals
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