{"id":58,"date":"2015-08-21T22:42:16","date_gmt":"2015-08-21T22:42:16","guid":{"rendered":"http:\/\/opentextbc.ca\/meatcutting\/?post_type=chapter&#038;p=58"},"modified":"2019-07-03T23:19:14","modified_gmt":"2019-07-03T23:19:14","slug":"introduction-to-inspection-and-grading-of-meats-and-poultry","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/meatcutting\/chapter\/introduction-to-inspection-and-grading-of-meats-and-poultry\/","title":{"raw":"Introduction to Inspection and Grading of Meats and Poultry","rendered":"Introduction to Inspection and Grading of Meats and Poultry"},"content":{"raw":"<div class=\"textbox textbox--learning-objectives\"><header class=\"textbox__header\">\r\n<p class=\"textbox__title\">Learning Objectives<\/p>\r\n\r\n<\/header>\r\n<div class=\"textbox__content\">\r\n<ul>\r\n \t<li>Identify meat inspection levels and agencies<\/li>\r\n \t<li>Define the meat inspection process<\/li>\r\n \t<li>Describe grading regulations for meat<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\r\n<h1>Introduction<\/h1>\r\n<strong>[pb_glossary id=\"622\"]Meat inspection[\/pb_glossary]<\/strong> for the domestic animal market is mandatory for beef, pork, lamb, bison, and poultry and is overseen by the Canadian Food Inspection Agency (CFIA). There are two levels of inspection in Canada: federal and provincial. Federally inspected meats can be sold and transported throughout Canada and also exported or sold internationally. Provincially inspected meats can be sold under the following two categories:\r\n<ul>\r\n \t<li>Intraprovincially, which means the meat can be sold only within the province where the harvesting plant is located<\/li>\r\n \t<li>Interprovincially, which means the meat can be sold in a province or territory other than the one in which the harvesting plant is located<\/li>\r\n<\/ul>\r\nMeat<strong> [pb_glossary id=\"605\"]grading[\/pb_glossary]<\/strong> measures the characteristics of carcasses and classifies them into groups of similar quality, yield, and value, which in turn assists in marketing and merchandizing the products. Grading standards and regulations are set for each species separately through government consultation with each industry. For example, beef grade standards are set by the Canadian Beef Grading Agency, a non-profit organization that relies on recommendations from an industry and government consultative committee to provide data to assist the federal government in setting guidelines. Similar processes are in place for lamb, pork, and poultry.","rendered":"<div class=\"textbox textbox--learning-objectives\">\n<header class=\"textbox__header\">\n<p class=\"textbox__title\">Learning Objectives<\/p>\n<\/header>\n<div class=\"textbox__content\">\n<ul>\n<li>Identify meat inspection levels and agencies<\/li>\n<li>Define the meat inspection process<\/li>\n<li>Describe grading regulations for meat<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<h1>Introduction<\/h1>\n<p><strong><a class=\"glossary-term\" aria-haspopup=\"dialog\" aria-describedby=\"definition\" href=\"#term_58_622\">Meat inspection<\/a><\/strong> for the domestic animal market is mandatory for beef, pork, lamb, bison, and poultry and is overseen by the Canadian Food Inspection Agency (CFIA). There are two levels of inspection in Canada: federal and provincial. Federally inspected meats can be sold and transported throughout Canada and also exported or sold internationally. Provincially inspected meats can be sold under the following two categories:<\/p>\n<ul>\n<li>Intraprovincially, which means the meat can be sold only within the province where the harvesting plant is located<\/li>\n<li>Interprovincially, which means the meat can be sold in a province or territory other than the one in which the harvesting plant is located<\/li>\n<\/ul>\n<p>Meat<strong> <a class=\"glossary-term\" aria-haspopup=\"dialog\" aria-describedby=\"definition\" href=\"#term_58_605\">grading<\/a><\/strong> measures the characteristics of carcasses and classifies them into groups of similar quality, yield, and value, which in turn assists in marketing and merchandizing the products. Grading standards and regulations are set for each species separately through government consultation with each industry. For example, beef grade standards are set by the Canadian Beef Grading Agency, a non-profit organization that relies on recommendations from an industry and government consultative committee to provide data to assist the federal government in setting guidelines. Similar processes are in place for lamb, pork, and poultry.<\/p>\n<div class=\"glossary\"><span class=\"screen-reader-text\" id=\"definition\">definition<\/span><template id=\"term_58_622\"><div class=\"glossary__definition\" role=\"dialog\" data-id=\"term_58_622\"><div tabindex=\"-1\"><p>Process carried out at both provincial and federal levels to ensure all animals harvested for the Canadian and international food chains are healthy and safe to eat. Animals are inspected before and after death.<\/p>\n<\/div><button><span aria-hidden=\"true\">&times;<\/span><span class=\"screen-reader-text\">Close definition<\/span><\/button><\/div><\/template><template id=\"term_58_605\"><div class=\"glossary__definition\" role=\"dialog\" data-id=\"term_58_605\"><div tabindex=\"-1\"><p>A system to define the quality and yield of meat, carried out voluntarily while inspection is mandatory.<\/p>\n<\/div><button><span aria-hidden=\"true\">&times;<\/span><span class=\"screen-reader-text\">Close definition<\/span><\/button><\/div><\/template><\/div>","protected":false},"author":17,"menu_order":1,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-58","chapter","type-chapter","status-publish","hentry"],"part":57,"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/chapters\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/wp\/v2\/users\/17"}],"version-history":[{"count":4,"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/chapters\/58\/revisions"}],"predecessor-version":[{"id":721,"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/chapters\/58\/revisions\/721"}],"part":[{"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/parts\/57"}],"metadata":[{"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/chapters\/58\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/wp\/v2\/media?parent=58"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/chapter-type?post=58"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/wp\/v2\/contributor?post=58"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/wp\/v2\/license?post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}