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
