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
VisualWikitext
No edit summary
No edit summary
 
(11 intermediate revisions by 4 users not shown)
Line 1: Line 1:
[[Category:Data Collection]]
Here is a list of recommended carcass data collection traits.
{| class="wikitable" style="margin: auto;"
{| class="wikitable" style="margin: auto;"
!colspan="6"|'''Recommended Carcass Data Collection Traits'''
!colspan="6"|'''Recommended Carcass Data Collection Traits'''
Line 6: Line 8:
|-
|-
|1
|1
|[[Animal ID| Animal ID (Reference 1.1 ID Systems)]]
|[[Identification Systems| Animal ID]]
|-
|-
|2
|2
|[[Harvest Date| Harvest Date]]
|Harvest Date
|-
|-
|3
|3
|[[Packing Plant Name and Location| Packing Plant Name and Location]]
|Packing Plant Name and Location
|-
|-
|4
|4
|[[Carcass ID| Carcass ID]]
|[[Identification Systems | Carcass ID]]
|-
|-
|5
|5
Line 21: Line 23:
|-
|-
|6
|6
|[[Marbling Score| Marbling Score]]
|[[Quality Grade#Marbling | Marbling Score]]
|-
|-
|7
|7
|[[Carcass Maturity| Carcass Maturity]]
|[https://meat.tamu.edu/beefgrading/ Carcass Maturity]
|-
|-
|8
|8
|[[Rib Fat Thickness| Fat Thickness]]
|[[Back Fat Thickness| Fat Thickness]]
|-
|-
|9
|9
Line 33: Line 35:
|-
|-
|10
|10
|[[Percent pelvic, Heart and Kidney Fat| Percent Pelvic, Heart and Kidney Fat]]
|[https://meat.tamu.edu/beefgrading/ Percent Pelvic, Heart and Kidney Fat]
|-
|-
|11
|11
|[[Final Calculated Yield Grade| Final Calculated Yield Grade]]
|[[Yield Grade| Yield Grade]]
|-
|-
|12
|12
|[[Quality Grade| Quality Grade]]
|[[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
Retrieved from "http://guidelines.beefimprovement.org/index.php?title=Recommended_Carcass_Data_Collection_Traits&oldid=2738"