Hello guiys!
Can you help me to set what standard must be in CRACKED VEINS for Meat Carcass
As observation after Chilling of Carcass numerous cracked veins observed. (Chilling Time: 1 day)
Customer complaint with this kind of defects quality itself for the skin of carcass automatically will down for rejection.
Help me to seek what parameters do I need for standard.
Thank you!