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Questions and Answers
What is the definition of meat according to the CAC/RCP 58-2005?
What is the definition of meat according to the CAC/RCP 58-2005?
What type of meat is sometimes known as dark meat?
What type of meat is sometimes known as dark meat?
What factor influences the muscle pigment, leading to colour variation in meat?
What factor influences the muscle pigment, leading to colour variation in meat?
Why can there be colour variation within one type of meat?
Why can there be colour variation within one type of meat?
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What is the importance of knowledge on variation in normal colour and other characteristics of different meats?
What is the importance of knowledge on variation in normal colour and other characteristics of different meats?
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What are the two major aspects that define the quality of meat and meat products?
What are the two major aspects that define the quality of meat and meat products?
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What is an obvious sign of a healthy animal?
What is an obvious sign of a healthy animal?
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Why are mature animals preferred for slaughter in many tropical countries?
Why are mature animals preferred for slaughter in many tropical countries?
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What is a factor that influences the eating quality of meat products?
What is a factor that influences the eating quality of meat products?
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Why is it not recommended to slaughter pregnant animals?
Why is it not recommended to slaughter pregnant animals?
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