Meat grading is a process where the quality and yield of meat are determined. The National Meat Association of South Africa (NMA) does the meat grading process in South Africa.
The NMA grades meat based on the following:
-The colour, fat and fibre content,
-Protein content,
-The pH value,
-Freezing point,
-Water holding capacity,
-Texture and flavour.
How do you grade beef in South Africa?
The South African grading system is a voluntary system that is used to grade beef carcasses. The grading process is done by a meat grader who will determine the quality of the carcass and assign a grade accordingly.
What are the characteristics of meat classification in SA?
The classification of meat in South Africa is based on the animal species that the meat comes from. In general, meat is classified as either red or white. Red meat refers to any animal with muscle tissue that has a high concentration of myoglobin, which gives it a dark red colour. Red meats include beef, lamb, pork and game animals like elk, deer, and kangaroo. White meat refers to any animal with muscle tissue that has little or no myoglobin, which gives it a pale colour. White meats include poultry (chicken and turkey), rabbit and seafood (such as fish and shrimp).
