A Common Language for Measuring Pork Quality

Measuring pork quality isn't always straightforward. Different plants and researchers use different tools and methods, making it hard to compare results.

This handbook brings together over 40 standardized measurement methods for Canadian pork carcasses. It covers everything from carcass weight and loin size to meat colour, marbling, firmness, and drip loss — for the loin, ham, and belly.

Each method spells out exactly what to measure, when, with what tools, and how. Some methods are objective (numbers and instruments), others are scored by eye.

For producers, this means more consistent data across the supply chain. Better measurements lead to better breeding decisions, better feedback from packers, and ultimately, higher-quality pork for customers.