Meat Grading Inspector
しょくにくとうきゅうはんていいん
Industry & Occupation
Classification
- Major : Research and Technical Occupations
- Middle : Manufacturing Engineers
- Minor : Other Manufacturing Engineers
Summary
Meat Grading Inspectors evaluate the meat quality of carcasses and cuts after livestock slaughter through sensory inspections and quantitative evaluations, assigning grades based on JAS standards and others. They perform quality assurance before market shipment, ensuring safe and high-quality meat is provided to consumers.
Description
Meat Grading Inspectors conduct sensory inspections of visual appearance, texture, marbling degree, meat firmness, etc., for beef and pork carcasses, determining grades in accordance with JAS standards and internal criteria. They perform quantitative evaluations using measuring instruments and scales, create records, manage sanitation and work environments, and strictly comply with laws such as the Food Sanitation Act. Work is primarily standing in refrigerated or low-temperature environments at factories or slaughterhouses, collaborating with quality assurance and production technology departments.
Future Outlook
While demand remains stable due to an aging workforce, some tasks may be replaced by advances in mechanization and automation. Amid growing interest in quality assurance and sanitation management, demand for personnel with advanced expertise is expected to continue.
Personality Traits
High Concentration / Meticulous / Patient / Strong Sense of Responsibility
Work Style
Frozen Environment / Shift Work / Standing Work / Team Collaboration
Career Path
Meat Grading Inspector (Junior) → Senior Grading Inspector → Quality Control Leader → Production Technology Manager → Quality Assurance Manager
Required Skills
JAS Standards Understanding / Meat Quality Evaluation / Sanitation Management Knowledge / Sensory Inspection / Weighing Instrument Operation
Recommended Skills
Food Sanitation Manager Qualification / Grading Instrument Operation / Livestock Fundamentals Knowledge / Statistical Quality Control
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Requires accurately evaluating subtle differences in meat quality without missing them. |
| Physical Stamina & Endurance | Requires physical stamina due to long hours of standing work and handling heavy objects. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Mainly follows set standards, with little need for new idea generation. |
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