Enhanced comment feature has been enabled for all readers including those not logged in. Click on the Discussion tab (top left) to add or reply to discussions.
Recommended Carcass Data Collection Traits: Difference between revisions
From BIF Guidelines Wiki
(Created page with "'''Recommended Carcass Data Collection Traits''' 1. Animal ID 2. Harvest Date 3. Packing Plant Name and Location 4. Carcass ID 5. Hot Carcass Weight 6. Marbling Score 7. Carc...") |
No edit summary |
||
| (13 intermediate revisions by 4 users not shown) | |||
| Line 1: | Line 1: | ||
'''Recommended Carcass Data Collection Traits''' | [[Category:Data Collection]] | ||
Here is a list of recommended carcass data collection traits. | |||
1 | {| class="wikitable" style="margin: auto;" | ||
2 | !colspan="6"|'''Recommended Carcass Data Collection Traits''' | ||
3 | |- | ||
4 | |'''Number''' | ||
5 | |'''Trait''' | ||
6 | |- | ||
7. Carcass Maturity | |1 | ||
8 | |[[Identification Systems| Animal ID]] | ||
9 | |- | ||
10. Percent | |2 | ||
11 | |Harvest Date | ||
12 | |- | ||
|3 | |||
|Packing Plant Name and Location | |||
|- | |||
|4 | |||
|[[Identification Systems | Carcass ID]] | |||
|- | |||
|5 | |||
|[[Hot Carcass Weight| Hot Carcass Weight]] | |||
|- | |||
|6 | |||
|[[Quality Grade#Marbling | Marbling Score]] | |||
|- | |||
|7 | |||
|[https://meat.tamu.edu/beefgrading/ Carcass Maturity] | |||
|- | |||
|8 | |||
|[[Back Fat Thickness| Fat Thickness]] | |||
|- | |||
|9 | |||
|[[Ribeye Area| Ribeye Area]] | |||
|- | |||
|10 | |||
|[https://meat.tamu.edu/beefgrading/ Percent Pelvic, Heart and Kidney Fat] | |||
|- | |||
|11 | |||
|[[Yield Grade| Yield Grade]] | |||
|- | |||
|12 | |||
|[[Quality Grade| Quality Grade]] | |||
|} | |||
Latest revision as of 02:41, 20 June 2024
Here is a list of recommended carcass data collection traits.
| Recommended Carcass Data Collection Traits | |||||
|---|---|---|---|---|---|
| Number | Trait | ||||
| 1 | Animal ID | ||||
| 2 | Harvest Date | ||||
| 3 | Packing Plant Name and Location | ||||
| 4 | Carcass ID | ||||
| 5 | Hot Carcass Weight | ||||
| 6 | Marbling Score | ||||
| 7 | Carcass Maturity | ||||
| 8 | Fat Thickness | ||||
| 9 | Ribeye Area | ||||
| 10 | Percent Pelvic, Heart and Kidney Fat | ||||
| 11 | Yield Grade | ||||
| 12 | Quality Grade | ||||
