4 replies to this topic

[A D I E L]

Hello guiys

 

I'm Mark from Philippines, BTW I' am QA Officer in Plant Operation, Slaughter and Cutting Plant Production, My concern is we have been doing a study on pH of meat carcass and carcass grading or scoring but we don’t find any reference regarding the carcass grading (red meat: 5.4 to 6.2) this pH standard source from Food Standard Agency.

 

Thanks in advance :)

[Scampi]

Are you talking about intact muscle cuts or value added?

 

 

Why are you concerned about pH??

[A D I E L]

Hello Scampi

 

Im talking about raw material after receiving a pork carcass to conduct pH for raw meat (classify as: Red Meat).

 

Thanks

[Marloes]

Are you worried about DFD and PSE meats?

[A D I E L]

Hello Marloes,

 

 

Part of also the RFN, I cant find any reference for Pork Carcass/Meat grading to study the marblings and color score.

 

 

Thanks