Meat color determination with standard colorimetric plate, also known as meat colorimetric card, meat colorimetric card. The standard colorimetric plate for meat color determination is an NPPC quality standard plate used to evaluate the color and texture standards of fresh pork.

The meat color chart shows 1-6 according to the pork chop meat color standard; The texture standard shows 1-10. Standard colorimetric plates for meat color determination are essential tools for packaging, meat quality research and identification groups.

Standard colorimetric plate NPPC technical parameters for flesh color determination:

The flesh color score levels of 5 cross-sectional eye muscles on the US NPPC colorimetric plate are arranged from light to dark for quantitative assessment of flesh color.

1. Grayish white belongs to abnormal flesh color;
2, 2 points mild gray belongs to the tendency of abnormal flesh color;
3, 3 points normal bright red;
4, 4 points slightly dark red belongs to normal flesh color;
5, 5 points dark purple belongs to abnormal flesh color.

The flesh color score was given against the eye muscle sample with a fleshy color plate.

Marble pattern determination US NPPC colorimetric plate.

1, 1 is divided into fat trace;
2, 2 points for fat trace;
3, 3 into the amount of fat;
4, 4 is divided into more fat;
5, 5 is divided into excessive fat.
A 0.5 score is allowed between two points.