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Tuna Fish Quality

The quality of tuna quality in transit places is divided into four categories, namely grade / quality A, B, C, and D. Sorting activities performed by a checker by means of a coring tube tool is a rod-shaped tool, sharp and made of iron. Sampling is done on both sides of the fish (the back of the fin or the tail right and left) by stabbing the coring tube into the body of the fish, so as to obtain a piece of tuna meat. Differences in the classification of the quality of tuna meat can be seen in Figures 8, 9, 10, and 11.

1. Quality I (A)
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Figure 8. Meat of Tuna Grade A Results Checker

The characteristics of grade A tuna are as follows:

  • The color of the meat for yellow fin tuna is red, like fresh blood or watermelon fruit, while the red tuna bigeye is like a rosy rose, rainbow (yes to) no
  • The eyes are clean, bright, and prominent
  • Normal skin, clean color, and bright
  • The texture of the meat is hard, chewy and elastic (yellow fin) while the meat texture is bigeye soft, elastic and elastic
  • The condition of the fish (appearance) is good or whole

2. Quality II (B)
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Figure 9. Meat of Tuna Grade B Results Checker

The characteristics of grade B tuna are as follows:

  • The color of red meat, there is a rainbow (yes to), muscle meat rather elastic, meat tissue is not broken
  • The eyes are clean, bright and prominent
  • Normal skin, clean, a little mucus
  • No physical damage (whole)

3. Quality III (C)
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Figure 10. Meat of Tuna Grade C Results Checker

The characteristics of grade C tuna fish are as follows:

  • The color of the meat is less red, there is a rainbow (yes to)
  • Normal and slimy skin
  • Flesh muscles are less elastic
  • Fish condition is not whole or defective, usually on the back / chest

4. Quality IV (D)
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Figure 11. Tuna Grade D Meat Result Checker

The characteristics of tuna grade D are as follows:

  • The color of the meat is somewhat less red and tends to be brown and faded
  • Muscle muscles are less elastic, less fat and there is a rainbow (yes to)
  • The texture is soft, the meat network is broken
  • Physical damage to the body of the fish (such as fish meat that has been torn, fish eyes lost and skin peeling)

Tuna fish that have quality quality A and B will be directly exported in the form of whole and fresh (not frozen first), while fish with quality quality C and D will be processed first before being exported. Processed tuna products of quality C and D are frozen whole gilled and gutted products, loin (frozen loin), steak (frozen steak), tuna pocket and canned tuna products. The export destination country for fresh tuna is Japan and the European Union, while for tuna processed products is the United States.