Quality Grading

Quality Grading - QualityGrading Estimatespalatability

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Quality Grading Estimates palatability Tenderness, Juiciness & Flavor Based:  Maturity  Marbling Score
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USDA Quality Grades Prime Choice Select Standard Commercial Utility Cutter Canner
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USDA Quality Grade Factors Maturity – A, B, C, D, E Lean Maturity Lean Color Lean Texture Skeletal Maturity Bone Ossification Shape & Color of Ribs Marbling  Amount & Distribution of Intramuscular Fat
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Lean Maturity
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Thoracic Buttons
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Ossification of Thoracic  Buttons Maturity Thoracic Sacral Lumbar Ribs A 0 0% Distinct Separation None Red & Round B 0 10% Complete Nearly Complete Slightly Wide & Flat C 0 35-75% Complete Complete D 0 75-95% Complete Complete Moderately Wide & Flat E 0 95-100% Complete Complete Wide & Flat (White)
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A Maturity Thoracic Buttons
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B Maturity Thoracic Buttons
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C Maturity Thoracic Buttons
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D Maturity Thoracic Buttons
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E Maturity Thoracic Buttons
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Marbling Scores Abundant
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This note was uploaded on 09/23/2011 for the course ANSI 2253 taught by Professor Staff during the Spring '11 term at Oklahoma State.

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Quality Grading - QualityGrading Estimatespalatability

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