Exam (elaborations)
ANSC 4405 Exam 2 with Correct Solutions
- Course
- Institution
Quality Grade - - marbling and maturity - Quantity of intramuscular fat in the longissimus muscle (12th and 13th ribs) Yield grade - - Measures the proportion of edible or usable meat after being trimmed of bones or fat. - Fat thickness: 12th rib - Rib eye area - Hot carcass weight - Kidn...
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