varies of meat evaluation, swine, poultry
i am writing the poster to show what is the purpose of evaluation, what is the best way to get the most out of quality of the meat. I'm going to give tips on how to evaluate.
check the amount of fat, to much fat can ruin the quality of meet the more leaner the meat the better. there stance if there back is higher or lower then the front.the body capaicty can play a major role aiming closely at the rib cage is a good judger being the depth of rib cage, spring or cage and the length of the body. muscling of beef breed is always good. All meat animals should have some degree of muscling. More muscle is good in in market animals. Best indication is hind quarter from rear view. there are many deformities that can happen in beef cattle. one can be the weirdest one i have ever seen Hypotrichosis Hairlessness occurs in several breeds of beef cattle. It expresses itself as complete or partial loss of hair. Calves are often born with no hair but will grow a short curly coat of hair with age. it is a recessive gene that causes hairless cattle. Syndactyly is where the two toes of the cattle are fused together in the womb or with age to maturity. another is Beta-mannosidosis is where when the calves are born they go straight to the ground they have no will to stand up and they can't get up over time they will die. basic growth differences or health of the cattle.
there are many major points you can use to evaluate a pig, Muscle Content of the swine how much or how little or how swell it is, Lean Growth, Skeletal Width and Dimension being how wide the body is without all the fat its more on the size of it. Structural Correctness is there feet together a good pattern, is the frame size correct. Balance and Eye Appeal is the annual holding it self correctly is it something that would catch the eye. think of it if your trying to win a prize for the best pig.
deformities in swine or any animals is what they look for. a rare but something that can happen is a umbilical cord hernia it is when in the belly where the muscle in the belly has become weak and parts of the stomach organ or extra fluid is filled into a sack. which if that is in the pig if you breed them it is a genetic trait that can be passed on. Hermaphrodites are frequently observed among the Large White and Landrace breeds in Europe and but rare in Yorkshires and Landrace in the United States. looking at the outside you would think of them being females but they have male reproductive organs inside. having a small inside toe near the back is a deformity that should be culled as soon asap because it can become dominant trait. mule foot could actually happen in pork swine animals were the two toes become fused together.
always make sure there is a good length and width of the body of the poultry, make sure that there are no broken bones within the poultry like a wing injurry. make sure there is no gaps from front to back make sure the space is evenly gapped. make sure the muscle content and fat are not out of range. crooked for is in poultry bird where a toe is curved and it appears the look broken. there can also be hernias formed in the wing, belly. there has also been times where there could be a time where it can form a new wing like and extra finger or thumb.
gradeing is a composite evaluation of factors that affect quality of meat (tenderness, juiciness, and flavor). These factors include carcass maturity, firmness, texture, and color of lean.