Pale pinkish gray to white
Grayish pink
Reddish pink
Dark reddish pink
Purplish red
Dark purplish red
| Color Standards | ||
|
|
|
|
| 1.0 Pale pinkish gray to white |
2.0 Grayish pink |
3.0 Reddish pink |
|
|
|
|
| 4.0 Dark reddish pink |
5.0 Purplish red |
6.0 Dark purplish red |
| The quality of fresh pork varies greatly. The quality levels shown above will appear differently to chefs and consumers, taste differently when cooked, and perform differently when converted to processed products. High quality pork has greater monetary value than low quality pork. Quality can be evaluated by simply visual appraisal, or it can be determined more accurately by scientific tests. This chart may be used to help identify variations in pork quality. | |
|
Color
scores
are
as
described
in
"Composition
&
Quality
Assessment
Procedures",
1999,
NPPC |
Information
supplied
by
 |