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Pork quality standards

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1

What three pork quality traits does the National Pork Producers Council use to determine pork quality standards?

a)
b)
c)
d)
e)
f)
a) Correcta) Incorrectb) Correctb) Incorrectc) Correctc) Incorrectd) Incorrectd) Correcte) Incorrecte) Correctf) Incorrectf) Correct
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In 1999 National Pork Producers Council (NPPC) designed colour-texture- exudation standards for ham muscles, colour for pork carcass evaluation. There are three definitions:

  • PSE (Pale, Soft and Exudative),
  • RFN (Reddish, Firm and Non-exudative
  • DFD (Dark, Firm and Dry) (figure 3 )

RFN is the one as we identify as a "normal" meat.

Figure 3: Pork quality standards (NPPC) based on colour, texture and exudation.

Figure 3: Pork quality standards (NPPC) based on colour, texture and exudation