Carcass Evaluation and Meat Grading Systems
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Questions and Answers

Which animal has the highest carcass yield percentage?

  • Sheep and Goat
  • Cattle
  • Pig
  • Veal (correct)

    • What is the method used to calculate dressing percent?

  • Dividing chilled carcass weight by live weight (correct)
  • Multiplying live weight by dressing weight
  • Subtracting fat weight from live weight
  • Dividing live weight by chilled carcass weight

    • Why is carcass length measured?

  • To measure carcass value
  • To assess muscle quality (correct)
  • To determine fat thickness
  • To calculate dressing percent

    • What does the Loin Eye Area (LEA) measure?

    <p>Muscle development in specific rib sections (B)</p> Signup and view all the answers

    What does grading of dressed carcasses primarily focus on?

    <p>Economically important traits and palatability (C)</p> Signup and view all the answers

    What technique is used for ribbing a hanging carcass?

    <p>Using a ribbing saw at specific rib junctions (A)</p> Signup and view all the answers

    At which points is fat depth typically measured?

    <p>Over the rib eye at 3/4 point (C)</p> Signup and view all the answers

    What is the primary purpose of carcass evaluation?

    <p>To provide insights on yield and overall meat quality (A)</p> Signup and view all the answers

    What is the maximum number of permanent incisors allowed for a carcass to qualify as Super Grade?

    <p>Four (A)</p> Signup and view all the answers

    Which grade of mutton requires carcasses to be derived specifically from wethers or ewes?

    <p>Grade 1 (A), Prime Grade (C)</p> Signup and view all the answers

    What fat cover characteristic is permitted for First Grade carcasses?

    <p>Patchy fat cover or none (C)</p> Signup and view all the answers

    What conformation quality is required for Second Grade carcasses?

    <p>Fair to good conformation (B)</p> Signup and view all the answers

    Which grade includes carcasses that may show a moderate level of over-fatness?

    <p>Grade 2 (A), Grade 1 (C)</p> Signup and view all the answers

    What is the fat color specification for First Grade carcasses?

    <p>White or cream (D)</p> Signup and view all the answers

    Which grade of carcass is designated for manufacturing purposes only?

    <p>Fourth Grade (A)</p> Signup and view all the answers

    What is a requirement for carcasses classified as Canning Grade?

    <p>Very poor conformation with oedema (B)</p> Signup and view all the answers

    Which grade of Class A carcass is derived from goat ewes showing no permanent incisors?

    <p>Super Grade (A)</p> Signup and view all the answers

    What characteristic defines a Grade 1 carcass in Class B?

    <p>It is well-fleshed and derived from goat castrates or does. (C)</p> Signup and view all the answers

    Which grading system is the same for beef, mutton, lamb, and goat?

    <p>The meat quality grading (C)</p> Signup and view all the answers

    Which statement is true regarding the appeals process for meat grading?

    <p>The appeal must be communicated to the meat grader before removal of the carcass. (B)</p> Signup and view all the answers

    What does a fat classification of '0' indicate about a carcass?

    <p>The carcass has no fat (A)</p> Signup and view all the answers

    What indicates a Grade 3 carcass in Class A?

    <p>Carcasses show no compliance with specified grade requirements. (D)</p> Signup and view all the answers

    Which grade of carcass is likely to be preferred by consumers seeking a balance between flavour and price?

    <p>C4 (D)</p> Signup and view all the answers

    How are sheep categorized based on age?

    <p>By the number of adult teeth (A)</p> Signup and view all the answers

    What does an A-grade carcass indicate about the sheep's teeth?

    <p>The sheep has no permanent teeth (B)</p> Signup and view all the answers

    What is the primary purpose of meat grading systems for goat carcasses?

    <p>To indicate age and fat content and assist pricing. (D)</p> Signup and view all the answers

    What is a characteristic of Grade 2 carcasses in Class B?

    <p>They may be over-fat but not grossly over-fat. (B)</p> Signup and view all the answers

    What color is used to mark the carcass of an AB grade sheep?

    <p>Green (C)</p> Signup and view all the answers

    What method is used to grade carcasses after slaughter?

    <p>A rollermark using food-grade vegetable-based ink. (B)</p> Signup and view all the answers

    What does the triple number classification '222' indicate on a carcass?

    <p>The carcass is relatively lean (D)</p> Signup and view all the answers

    What is denoted by a carcass graded as C?

    <p>Older mutton with six or more adult teeth (B)</p> Signup and view all the answers

    What does the term 'conformation classification' refer to in meat grading?

    <p>The overall skeletal structure and shape (A)</p> Signup and view all the answers

    Which of the following describes the criteria for Grade 2 goat meat carcasses?

    <p>They can be poorly fleshed or have a fair finish. (B)</p> Signup and view all the answers

    Which type of carcasses are included in Grade 2 of lamb?

    <p>Carcasses of a fair finish and poorly fleshed or reasonably fleshed and of a poor finish. (D)</p> Signup and view all the answers

    What distinguishes Grade 3 lamb carcasses?

    <p>They do not comply with the requirements of the previous grades. (A)</p> Signup and view all the answers

    Which statement is true about the Grade 1 carcasses?

    <p>They can be moderately over-fat. (B)</p> Signup and view all the answers

    What is NOT a requirement for Super Grade lamb carcasses?

    <p>They must be from ram lambs with marked masculine character. (A)</p> Signup and view all the answers

    Which grade of lamb is characterized by being reasonably fleshed with a fair finish?

    <p>Grade 1 (C)</p> Signup and view all the answers

    What is the main characteristic of the Super Grade of lamb carcasses?

    <p>They should be well-fleshed with a proper finish. (A)</p> Signup and view all the answers

    What is the requirement for lamb carcasses to be classified as Super Grade?

    <p>They should show little masculine character. (C)</p> Signup and view all the answers

    Study Notes

    Carcass Evaluation

    • Carcass evaluation focuses on yield, processing, palatability, and overall quality, providing a more detailed analysis than simple grading.
    • Dressing percent is calculated by dividing chilled carcass weight by live weight and multiplying by 100.
      • Cattle: 50-54%
      • Sheep and Goat: 35-50%
      • Veal: 63%
      • Pig: 65-70%
    • Carcass length is measured from the first rib to the aitch bone, but has little impact on lean yield.
    • Average back fat thickness is measured at three points: first rib, last rib, and last lumbar vertebra.
    • Ribbing involves sawing through the 10th and 11th thoracic vertebrae to assess the rib eye area (LEA).
    • Loin Eye Area (LEA) is a measure of muscle development, specifically the longissimus dorsi muscle between the 12th-13th ribs (ruminants) or the 10th-11th ribs (pork).
    • Fat depth is measured at the 3/4 point over the rib eye using a probe graduated in 1/10 cm increments.

    Meat Grading Systems

    • Carcass grading divides meat into categories based on traits like palatability, yield, and quality.
    • Grading Specifications for Mutton:
      • Prime Grade: Well-fleshed, even fat distribution, from wethers or ewes (fat-tailed types excluded).
      • Grade 1: Fair finish, reasonably fleshed, from wethers or ewes (moderately over-fat carcasses allowed).
      • Grade 2: Either fair finish and poorly fleshed or reasonably fleshed and poor finish, from wethers or ewes or rams of better carcass quality (moderately over-fat carcasses allowed).
      • Grade 3: Does not meet requirements of other grades.
    • Grading Specifications for Lamb:
      • Super Grade: Proper finish, well-fleshed, good quality, from wether or ewe lambs or ram lambs with little masculine character (even fat distribution, fat-tailed types excluded).
      • Grade 1: Fair finish, reasonably fleshed, from wether or ewe lambs or ram lambs with no marked masculine character (moderately over-fat carcasses allowed).
      • Grade 2: Either fair finish and poorly fleshed or reasonably fleshed and poor finish, from wether, ewe or ram lambs (moderately over-fat carcasses allowed).
      • Grade 3: Does not meet requirements of other grades.
    • Grading Specifications for Chevon:
      • Class A Super Grade: Proper finish, reasonably well-fleshed, from goat ewes with no permanent incisors.
      • Class A Grade 1: Fair finish, reasonably fleshed, from goat castrates and does with not more than two permanent incisors.
      • Class A Grade 3: Does not meet requirements of other grades.
      • Class B Grade 1: Proper finish, reasonably well-fleshed, from goat castrates and does.
      • Class B Grade 2: Fair finish, reasonably fleshed, from goat castrates and does (over-fat but not grossly over-fat carcasses allowed).
      • Class B Grade 3: Does not meet requirements of other grades.
    • Appeals against grading: Owners or their agents can appeal grading decisions to the Director, provided they inform the meat grader before removing the carcass.

    South African Meat Grading System

    • Purpose: Ensures quality meat production, indicating age and fat content.
    • Carcass Markings:
      • Age: Indicated by a row of three letters (AAA, AB, B, C), with purple for lamb, green for AB, brown for B, and red for C.
      • Fat Content: Indicated by a triple number (222, etc.) with 0 being no fat and 6 being excessively overfat.
      • Conformation: Indicated by a 1, 2, or 3, with 3 indicating a medium carcass.

    USDA and BIS Grades

    • USDA Beef Quality Grades: A system used for grading beef carcasses.
    • BIS Grades for Meat:
      • Beef and Buffalo: Six grades based on conformation, finish, and quality (IS 2537).
      • Sheep and Goat: Divided into main classes primarily based on age (IS 2536: 1995).

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    Meat Evaluation and Grading Lecture PDF

    Description

    This quiz explores the details of carcass evaluation, including yield, processing, and quality assessment. It covers important metrics such as dressing percent, carcass length, and fat thickness. Understanding these concepts is crucial for anyone involved in meat production and grading.

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