By-Products

what is candling

process of grading eggs with light

rendering

the heating of solid fat to make it a liquid or to boil bones and pieces of meat to produce fat that can be used for cooking

What are some edible by-products

tripe, tallow, lard, sweetbread

what to look at on the exterior quality of eggs

cleanliness, soundness, shape

What to look at on the interior quality of eggs

condition of yolk, abnormalities, size and condition of ait cells

Grades

determined by frame size and thickness

market classes and grades

establish to segregate animals and meat inspection standards

what are some inedible by-products

hide, skin, pelt, tallow, pharmaceuticals

Antemortem Inspection

inspection of animals before slaughter, inspected in pens on the premises, on the day of slaughter, in motion and at rest

what typically is rendered

offal, fat, done, scraps, caracasses

What are the poultry grades

ABC

Postmortem Inspection

Inspection after slaughter of: the head, viscera, & carcass

what are By-products

anything that isnt meat on bone