Meat inspection is a crucial part of food safety measures and encompasses all measures directed towards the prevention of raw and processed meat spoilage. Relevant regulations include:

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
Inspected beef carcasses tagged by the USDA

These are enacted by

amongst others.

Scientific counsel is provided by institutions like the American Meat Science Association and similar.

See also

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