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Classification and grading of pig carcasses
Adam JL
Proceedings of the New Zealand Society of Animal Production, Volume 30, pp 161-171, Jan 1970
Proceedings of the New Zealand Society of Animal Production, Volume 30, pp 161-171, Jan 1970
Article class: Conference Presentation
Subject Terms: Animal production/wastage, Fat/lipids, Meat, Quality/assurance
Animal Type: Livestock, Pig, Production animal
Publisher: New Zealand Society of Animal ProductionAbstract
Grading survey data for 6,008 pig carcasses from five meat export works and abattoirs in New Zealand are presented. The data included pork carcasses in the cold carcass weight range of 50 to 110 lb, and also baconer carcasses between 111 and 180 lb. The data indicated that the subjective grading of pork did not allocate carcasses to grades according to lean content as indicated by fat depth (measurement C) taken by introscope. While bacon carcasses were graded according to midline back-fat depths, These fat depths did not always reflect the depth of fat off the midline at the C position. Fat depth C was found to be more highly correlated with fat-to-lean ratio at the last rib than were midline back-fat depths. The comparative failure of grading based on midline fat depth to reflect C fat and therefore the fat-to-lean ratio in the loin, was considered a practical limitation of current bacon carcass grading. It was suggested that current carcass grading would be improved by taking a fat depth measurement off the midline, and by recognizing differences between sexes.The whole of the literary matter of the Proceedings of the New Zealand Society of Animal Production is copyright New Zealand Society of Animal Production, Downloading this article signifies agreement with the terms and conditions of electronic access.