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Intrinsic Quality Factors: Carcass Quality Grading Systems
2019The history of red meat production across the globe has focused on marshaling available resources to produce cattle, sheep, goats, camels, yak, or other ruminant animal without too much regard to the end user of the total process of red meat production. Therefore, a food purveyor was confronted with an array of wholesale raw products at the marketplace
Joseph William Holloway, Jianping Wu
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Development of a quality classification system for lamb carcasses
Meat Science, 1998A total of 1660 commercial lambs, with slaughter weights ≥ 32kg and having no more than two permanent incisors, were selected on the basis of age, weight, gender, and fatness to be representative of the Canadian market lamb population and utilized to develop a quality classification system for lamb carcasses.
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Evaluation of sheep and carcass quality.
2007The quality is difficult to define because it is a mix of sanitary, technological and organoleptic components. In Europe are different kinds of products: in the Central and Northern parts lambs are produced, on the contrary in the Mediterranean regions heavy, light and milk lambs are more popular; the first one’s are classified according to SEUROP grid
SARTI, Francesca Maria +1 more
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USDA Carcass Grading System for Beef Carcass Quality Evaluation
2017Bu derleme, sığır karkaslarının kalitelerine göre değerlendirilmesiiçin Amerika Birleşik Devletleri Tarım Teşkilatı (USDA) tarafından kullanılan karkasderecelendirme sistemi hakkında bilgi vermek amacıyla hazırlanmıştır. Busistemde sığır karkasları kalitesine göre en iyi, üstün (çok iyi), seçkin(iyi), standart (orta derecede iyi), orta düşük kalite ...
ŞEKER, İbrahim +3 more
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Effects of Donkeys Rearing System on Performance Indices, Carcass, and Meat Quality
Foods, 2021Giuseppe Santini +2 more
exaly
Comparison of Carcass and Meat Quality Obtained from Mule and Donkey
Animals, 2020Silvia Vincenzetti +2 more
exaly