BIOMOLECULES AND ENZYMES

Detailed explanation-1: -The U.S. Department of Agriculture has established grade standards for meat and other products to help the consumers know what they are buying. There are only three grades of meat; Prime, Choice and Select designated for consumer purchase.

Detailed explanation-2: -The grade is primarily determined by the degree of marbling-the small flecks of fat within the beef muscle. Marbling provides flavor, tenderness and juiciness to beef and improves overall palatability. Other grading factors include animal age, and color and texture of the muscle.

Detailed explanation-3: -Quality grades are called Prime (most marbling), Choice, Select and Standard (least marbling) (Table 5). Each quality grade is divided into three marbling score subclasses; for example, Prime is divided into Abundant, Moderately Abundant and Slightly Abundant.