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Author Question: Compare quality grades to yield grades. What will be an ideal ... (Read 42 times)

Brittanyd9008

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on: Aug 2, 2018
Compare quality grades to yield grades.
 
  What will be an ideal response?

Question 2

List the five factors affecting meat tenderness.
 
  What will be an ideal response?


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adammoses97

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Reply #1 on: Aug 2, 2018
Answer to Question 1

Quality grades for beef are Prime, Choice, Good, Standard, Commercial, Utility, Cutter, and Canner and are assigned in terms of palatability.
Yield grades are 1 through 5 and represent cutability, with yield grade 1 having the highest degree of cutability.

Answer to Question 2

Any five of the following:
genetics
species and age
feeding
muscle type
suspension of the carcass
electrical stimulation
chilling rate
aging
mechanical tenderizing
chemical tenderizing
freezing and thawing
cooking and carving


Brittanyd9008

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Reply 2 on: Aug 2, 2018
Thanks for the timely response, appreciate it

raenoj

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Reply 3 on: Yesterday
Wow, this really help

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