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