LPT 312: Abattoir Practices and Animal Products Technology (1+1)

PORK CARCASS JUDGING

		Max. marks	Marks awarded
Weight	According to trade requirements	10
Form	Long, compact, level back and neat shoulders and short leg	10
Condition	Well fleshed and suitable quantity of fat	12
Quality	Small bone, fine skin, free from wrinkles, kidney fat smooth, white and firm	8
	Total	40
Side	Long and deep, well fleshed and firm	5
Shoulder	Compact not excessively fat	5
Loin	Long, well fleshed, even thickness of fat	15
Ham	Short and plump, firm, correct covering of fat	12
Belly	Thick and lean	6
Head	Light	3
Carcass	Well dressed free form hair, scores and bruises	4
	Total	60
	Grand total	100