To allow full expression of the quality characteristics finish ribbing at least 10 minutes before examination. Carcass Information 1. Desirable fresh pork quality is defined as a combination of traits that provides an edible product that is nutritious and wholesome after processing and storage, suitable for processing, attractive in appearance, and appetizing and palatable after cooking. In addition, quality must be consistent. Fresh pork should be reddish pink.
Consumers object to muscles that are too pale or too dark.
Abnormally pale muscles quickly turn gray in the retail display case and often shrink considerably, resulting in economic losses during processing, and dry-tasting products after cooking. Dark muscles will have a shorter shelf life because they are less acidic and therefore support bacterial growth. Carcasses scoring 1 or 6 are considered undesirable . Fluid accumulations appear on a soft, open-textured muscle surface subsequent to ribbing, the quantity of which can be easily assessed by the filter paper test. This condition is often related to a pale pinkish gray color, but is also common to the reddish pink color.