Inacal promotes quality standards for guinea pig meat and its derivatives

The guinea pig is not only a food with deep cultural roots in Peru, but also a highly nutritious source that is increasingly in demand in national and international markets. In this context, the National Institute of Quality (Inacal) is promoting the application of the Peruvian Technical Standard NTP 201:058 "Meat and meat products. Definitions, classification and requirements for carcasses and meat of guinea pig (Cavia porcellus)," which sets quality and safety standards for carcasses and cuts of this emblematic product. This technical document defines the criteria for classifying guinea pig meat according to its weight, age, and physical characteristics (conformation, fat color, consistency, meat, and skin). It also establishes sensory, chemical, microbiological, preservation, and transportation parameters that ensure the meat reaches the consumer in optimal conditions. Main quality requirements According to the Ministry of Agrarian Development and Irrigation (Midagri), Peru ...