Archive | Meat

Meat: Inspection, Grading and Qualities | India | Livestock Management

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 [...]

By |2018-03-07T07:35:09+05:30March 7, 2018|Meat|Comments Off on Meat: Inspection, Grading and Qualities | India | Livestock Management
Read More

Meat Animal: Production and Inspection | India | Livestock Management

In this article we will discuss about:- 1. Meat Animal Production 2. Subjective Evaluation of Meat Animals 3. Transportation. Meat Animal - Production: India's economic progress is mainly dependent on agriculture and livestock. The contribution of animal husbandry and dairying to the total gross domestic product (GDP) is around 6%. India has a large livestock population, which accounts for 56% [...]

By |2018-03-07T07:35:09+05:30March 7, 2018|Meat|Comments Off on Meat Animal: Production and Inspection | India | Livestock Management
Read More

Quality of Fresh Meat: 10 Factors | Livestock Management

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, [...]

By |2018-03-07T07:35:09+05:30March 7, 2018|Meat|Comments Off on Quality of Fresh Meat: 10 Factors | Livestock Management
Read More
Go to Top