Module 10-canadian meat grading system (pork) Flashcards
In response to consumer demand for products lower in fat, what body condition of pork is ideal
the Canadian pork grading system is designed to provide financial rewards to producers rearing leaner hogs at a consistent size
what kind of pork carcass will receive the highest price
Pork carcasses with the highest lean yield and a particular weight range receive the highest INDEX and will command the highest price
what is the average carcass index and what is the highest
The average carcass is indexed at 100, carcasses yielding more than average lean pork will index higher than 100 with 114 being considered the highest index
what do producers get paid according to
Producers are paid according to the index of the hogs, hogs that index 114 bring in 114 percent of the day’s average price
when was Canadian pork grading privatized
Canadian pork carcass grading was privatized in 1996 when it ceased to become a federal responsibility
who now carries out hog grading
Hog grading is now carried out by employees of the processing facilities.
how is electronic grading used on pork carcass
An electronic grading pork is used on pork carcasses to assess meat thickness and fat level between the third and fourth ribs on the left side of the carcass. The measurements are used to calculate a yield class that estimates the percentage of lean meat on the carcass.
what do the official Canadian pork quality standards provide for consumers
The Official Canadian Pork Quality Standards (CQPS) provides a consumer focused assessment of the quality of the pork on the basis of meat colour, fat colour and marbling (intramuscular fat)
what kind of scoring system does the Canadian pork quality standards have
The CQPS segregates carcasses using six levels of meat colour, four levels of fat colour and six marbling scores
how is the meat and fat colours calibrated
The meat and fat colours are calibrated with a Minolta colour meter
how and why were the colours of the colour meter chosen
The criteria were chosen to represent the standards used by the Japanese Meat Grading Association and to promote international trade. They also provide a means of providing a consistent product to domestic consumers.
