Systems of animal breeding has been broadly divided under inbreeding and outbreeding. Animal breeding is a branch of animal science that addresses the evaluation of the genetic value. Animal breeding is used to controlled for propagation of domestic to animals in order to improve desirable qualities. Systems of Breeding: The ultimate aim of the breeder is to evolve outstanding and [...]
Quality characteristics of meat refer to different attributes that determine its degree of acceptance by the consumer. These depend on different independent but interacting production and processing factors. They are broadly classified into pre-slaughter and post-slaughter factors. Important factors affecting the basic composition and quality are given below: 1. Species: Meat of different species differs in composition, postmortem glycolysis, tenderness, [...]
In this article we will discuss about:- 1. Meat Inspection 2. Meat Grading 3. Qualities. Meat Inspection: Animals are thoroughly inspected before and after slaughter. Although inspection procedures vary from country to country, they are centred around the same basic principles and may be performed by government officials, veterinarians, or plant personnel. In general, these programmes include antemortem inspection, postmortem [...]