Q
QC:
Quality Certification
QG:
(see Quality Grade)
QTL:
(see Qualitative Trait)
Quadriceps:
The muscles, vastus lateralis, vastus medialis and rectus femoris. These muscles compose the sirloin tip
Qualitative (categorical) Traits:
Those traits in which there is a sharp distinction between phenotypes, such as black vs red or polled vs horned. Only one or a few pairs of genes are involved in the expression of many qualitative traits
Quality:
A term indicating fineness of texture as opposed to coarseness. Commonly used to indicate relative merit
Quality Assurance:
Standardised methods to assure a defined level of quality
Quality Grades:
Animals grouped according to value as Prime, Choice, etc., based on conformation and fatness of the animals
Quality System Assessment Program (QSA):
A program administered by USDA-AMS which provides companies that supply agricultural products and services the opportunity to assure customers of their ability to provide consistent quality products or services. In the beef industry, these are generally used to ensure cattle are eligible for various export markets
Quantitative Trait Loci (QTL):
A gene locus that has an effect on a quantitative trait. Often the actual nucleotide sequence is unknown, so selection is based upon genotype at a linked gene marker
Quantitative Traits:
Those traits, such as weaning weight, in which there is no sharp distinction in the range of phenotypes, with a gradual variation from one extreme to the other
Quarantine:
A period of isolation before an animal joins its intended herd. Animals incubating disease should show symptoms during this period as long as the incubation period does not exceed the quarantine period
Quartering:
The process of cutting carcass sides into quarters. Beef is usually quartered by sawing through the vertebral column and making a knife cut between the ribs, through the longissimus dorsi from the dorsal side and continuing to the ventral side of the carcass
Quota Compliance Programme:
A programme of conditions, processes, procedures, measures, and standards to be complied with, performed, undertaken, taken, or met in relation to: any process or activity related to dairy produce, ingredients used in the manufacture of dairy products, or both for IMA certification of quota product; and sampling, examination, inspection, and testing, or any of those actions, relating to any such process or activity as required according to amended EC Regulation 970/2000; and the recording and inspection( by persons with qualifications and experience approved by the Director-General for the purpose) of information relating to any such action; and (without limiting the generality of the foregoing) may include conditions, processes, procedures, measures, or standards relating to the production, manufacture, storage, or transport of dairy products presented to MAF for IMA certification
Quota – Milk:
Every country in the European Union has a limit to the amount of milk that it is allowed to produce. That is its 'quota'. The total quota is divided up between all the dairy farmers in the country. Their individual quota is the number of litres of milk that they are allowed to produce each year. There are heavy financial penalties for producing too much milk and going 'over quota'. A farmer who does not use his whole quota may sell or lease it to another farmer. Anyone who wishes to start producing milk or to expand their business must first buy or lease quota