Quality and Grading of Carcasses of Meat Animals

Quality and Grading of Carcasses of Meat Animals

 
• Contains reviews from both compositional and palatability standpoints
• Analysis of worldwide carcass and grading systems
• Techniques to reduce fat in meat animals

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:

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