tuna grading

From: samuel joseph (seatechtrade@hotmail.com)
Date: Mon Sep 17 2007 - 09:21:06 PDT

  • Next message: Sevim Kose: "processing equipments for trout smoking company"

    Dear all,
     
             I would like to know what are the basic criteria for the classification of fresh tuna. Is it oil content,  meat colour, texture and taste. What are the grades of fresh tuna. From sashimi to canning grade. How it can be identified. Is there any papers related to this subject.
     
    Thanks in advance,
     
    Samuel.

    Express yourself instantly with MSN Messenger! MSN Messenger Download today it's FREE!

    This archive was generated by hypermail 2b29 : Mon Sep 17 2007 - 09:26:24 PDT