Color Clip Art - Pork Quality

10th rib backfat, at exsanguination (182K)
Note firmness of fat, cohesiveness between layers.

10th rib backfat, at exsanguination (174K)
Note softness middle layer, looseness of innermost (3rd) layer (above).

Bellies (skin on) cut at 10th rib (253K)
"Belly-flop" test at 24 hour chill, note: difference in firmness.

10th rib bellies, 24 hour chill (241K)
Note: differences in fat:lean ratio.

Bacon (324K)
Note: presence of "jelly" (above) associated with soft fat.

10th rib fat depth, 24 hour chill (267K)
Note: firmness of fat, cohesiveness between backfat layers and loin.

10th rib fat depth, 24 hour chill (230K)
Note: separation between backfat layers, separation between backfat and loin.

Last updated: December 3, 2001

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