00000nam 2200000za 4500 9.801170 CaOODSP 20250506145325 cr ||||||||||| 150604q1984 xxcao|||o||||f000 0|eng d CaOODSP eng eng fre n-cn--- A63-5180/1984-PDF Pork quality [electronic resource] : a guide to understanding colour and structure of pork muscle = Qualité du porc : guide explicatif de la couleur et de la structure du muscle du porc. Qualité du porc : guide explicatif de la couleur et de la structure du muscle du porc Ottawa : Agriculture Canada, [1984?]. [13] p. : figs., col. ill. "Joint Publication of Research Branch (Lacombe Meat Research Centre) and Food Production and Inspection Branch, Ottawa." "The purpose of this booklet is to present standardized methodology for assigning pork (cuts and/or carcasses) to specific quality categories based on colour and structure characteristics of the musculature. It is expected that the material in this guide will be useful to industry, and to government and university personnel in conducting surveys, sorting cuts into specific processing and merchandising channels and exploiting export potential."--Introd., p. [1]. Text in English and in French. gccst Meat gccst Food inspection gccst Hogs Canada. Agriculture Canada. Food Production and Inspection Branch. Canada. Agriculture Canada. Pork quality fre (CaOODSP)9.801171 PDF 1.16 MB https://publications.gc.ca/collections/collection_2015/aac-aafc/A63-5180-1984.pdf Publication 5180/B