(Part 8, Abattoir Practices, LPT)
Evaluation, grading and fabrication of dressed carcasses including poultry
by Dr. Gopal Patra, Department of LPT, F/O-VAS, of WBUAFS.
Description :
Grading segregates carcasses into standardized groups with minimum common characteristics. Evaluation is an attempt to predict yield, processing, palatability characteristics and overall quality of meat. Grading and evaluation play an important role in marketing and merchandising of carcass.
Note: The following pdf is the LPT note of Abattoir Practices, Part 8 of BVSc & AH. *LPT-Livestock Product Technology.
Topics of the PDF file of 'Evaluation, grading and fabrication of dressed carcasses including poultry' :
Evaluation, grading of dressed carcasses / Two grades are used for judging the food animal carcasses / Quality Grade / Yield Grade / Evaluation of Buffalo Carcass / Evaluation of Seep and Goat Carcass / Evaluation of Swine Carcass / Wholesale Cuts.
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