Meat inspection
Meat inspection as a crucial part of food safety measures encompasses all measures directed towards the prevention of raw and processed meat spoilage. Relevant regulations include:
Inspected beef carcasses tagged by the USDA
Screenshot from the electronic grading system showing USDA Choice, Yield Grade 2 beef. The left is the natural color view of the cut; the right is the instrument enhanced view that details the amount of marbling, size, and fat
These are enacted by
- Food Safety and Inspection Service
- Canadian Food Inspection Agency
- Safe Meat and Poultry Inspection Panel
amongst others.
Scientific counsel is provided by institutions like the American Meat Science Association and similar.
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