Meat inspection and grading are those activities related to meat products that are important in assuring the best product in the world for the consumer. The purpose of this fact sheet is to provide information on meat inspection and grading.
Meat inspection assures the consumer that the meat and poultry products are clean, safe, and wholesome for human consumption at the time of purchase. This involves inspection of the live animal, carcass, internal organs, plant facilities, equipment, personnel, and transportation system.
Grading is a voluntary program that segregates meat products on the basis of their expected palatability or yield attributes. The service is provided by the US Department of Agriculture.
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Article made possible through the contribution of Oklahoma State University.