Technical Evolution of Carcass Cutting and Grading for Common Livestock Species in China
Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology,
Nanjing Agricultural University, Nanjing 210095, China
Abstract：Cattle, pigs and goats are the main livestock species in China. Since the implementation of reform and
opening-up policy, technical progress has been made in carcass cutting and grading of cattle, pigs and goats, and
knowledge of the technical evolution of livestock carcass cutting and grading and related standards have been
increasingly perfected. In this article, related technical standards and regulations for cutting and grading of cattle, pigs
and goats in China are outlined, and the technical evolution of cutting and grading for common livestock species is
elucidated. Moreover, some suggestions for solving technical problems in livestock carcass cutting and grading are
put forward. We expect that these efforts will provide references for cutting and grading of beef, pork and mutton in
slaughter industries which will in turn promote meat quality improvement and value addition and facilitate healthy,
sustainable, steady and rapid development China's livestock meat industry.
2014, Vol. 28 
