Rhea E.

Carandang
Training Specialist II
0907 243 5510
ATI International Training
Center on Pig Husbandry
Marawoy, Lipa City, Batangas
Refers to the animal
tissues which are
suitable for use as
food
Gross structure of meat
Lean 50-65% of the carcass
Fat 5-30% of the carcass
Bone 15-17% of the carcass
Nutritive Value of Meat
good quality protein

large quantities of fatty acids

Vit. B complex
source of all minerals except
calcium
 Water holding capacity
Ability of meat to retain
water/juice during cutting,
heating, grinding or pressing
tenderness, juiciness, color,
texture and firmness are partially
dependent on this
 Water holding capacity

affects shrinkage of meat

during storage, retail display,
cooking and processing
Pale, Soft, Exudative (PSE)
is not good for processing
 Meat color

total impression seen by the eye

high myoglobin - darker
used to identify age of animal
prolonged exposure to air - darker
PORK: grayish pink to grayish red
 Structure, firmness
and texture

consider :
extent to which meat conforms to
surface where it rests
degree of separation between
muscles
prominence of muscle bundle
divisions
 consider the lean meat!
- color - darker color - older
- fiber - course - old
scrutinize the fat!
- white - firm, non greasy
- yellow soft, oily
Meat Quality
Standards
Meat Quality Standards
 Fat
- marbling
Examine the bone marrow
- pink & soft - young animal

Consider the odor

Carcass
Wholesale and retail cuts of pork
Thank you!