scholarly journals Pig carcass quality in relation to carcass lean meat proportion

2011 ◽  
Vol 51 (No. 1) ◽  
pp. 18-23 ◽  
Author(s):  
J. Pulkrábek ◽  
J. Pavlík ◽  
L. Vališ ◽  
M. Vítek
Keyword(s):  
Muscle Tissue ◽  
Carcass Composition ◽  
Carcass Quality ◽  
Lean Meat ◽  
Pig Production ◽  
Classification Score ◽  
Pig Carcasses ◽  
Different Tissues

The objective of the study was to quantify differences in the carcass composition of pig carcasses with different lean meat proportions. Totally 132 carcasses with lean meat proportions ranging from 45 to 65% were analysed. The average lean meat proportion in the analysed set of carcasses was 55.38% (s = 4.319). The carcasses were classified into the groups according to their lean meat proportion (R, 45.0 to 49.9%; U, 50.0 to 54.9%; E, 55.0 to 59.9%; S, more than 60.0%). Carcasses from each group were cut into primal cuts and the main cuts (leg, loin, shoulder and belly with bones) were further separated into different tissues. Carcass value was markedly enhanced by the increasing carcass lean meat proportion. Average leg percentages in the groups R, U, E and S were 17.88% (s = 0.918), 19.32% (s = 0.889), 20.88% (s = 0.817) and 21.88% (s = 0.827), respectively. Average proportions of fat over leg expressed as percentages of leg weight in these groups were 5.82% (s = 0.402), 4.87% (s = 0.556), 4.05% (s = 0.479) and 3.21% (s = 0.321), respectively. Lean meat proportions of leg weight were improved from 84.93% (s = 1.136) in the group R to 88.12% (s = 0.986) in the group S. The most distinct differences were found in lean proportions of belly weight. The observed averages in the group R and S were 43.90% (s = 2.729) and 62.10% (s = 2.219), respectively. Actually, in carcasses with a high classification score the belly can be considered as a cut with the predominant muscle tissue. The results of the study proved the efficiency of carcass evaluation based on the lean meat proportion. Such a method can significantly contribute to the overall improvement of pig production.  

scholarly journals LEAN MEAT CONTENT OF PIG’S CARCASSES IN THE EIGHT SLAUGHTERHOUSES IN THE REGION OF VOJVODINA, SERBIA

2021 ◽  
Author(s):  
Ivan Radović ◽  
Miroslava Polovinski-Horvatović ◽  
Mile Mirkov ◽  
Savo Malešević
Keyword(s):  
Poor Quality ◽  
Raw Material ◽  
Meat Industry ◽  
Lean Meat ◽  
Pig Production ◽  
Meat Content ◽  
The Government ◽  
The One ◽  
Pig Carcasses

The end product of the pig production is carcass. Lean meat content is a measure of the quality of the carcass. Serbia is one of only a few countries in Europe which has not yet adopted the practice of pig’s carcasses classification and failed to regulate this issue through legislation. The purpose of this work was to measure lean meat content in carcasses probed in several slaughterhouses in the Province of Vojvodina (northern Serbia) and to classify them according to the SEUROP classification. In total it was classified 65764 pig carcasses in eight different slaughterhouses. The lean mean content was measured on the slaughter line 45 minutes post mortem with the one-point puncture model. The measurement was carried out with the optoelectronic probe for the classification of pig carcasses CLASSPRO GmbH (Germany). The percentage of meat in the carcass was calculated using the mathematical model. In all eight slaughterhouses in which the measurements were done there was no poor quality (P class) pig carcass. The majority of carcasses were in the class E-excellent (35545 carcasses or 54.05% in total) and U-very good (25864 carcasses or 39.33% in total). However, a very small number of the carcasses were in the superior class with more than 60% of lean meat content, only 2072 carcases or 3.15% in total. Any future effort which the government would put in the implementation of the system of pricing of pigs based on the carcass characteristics would have enormous effect on the pig production in general. The pig producers would have the reason to invest in better farm management, selection in effort to improve the quality of the end products-pigs. In addition, the meat industry would certainly have benefits by having a higher quality raw material for further processing.

scholarly journals Carcass Characteristics and Primal Pork Cuts of Gilts, Boars, Immunocastrates and Barrows Using AutoFOM III Data of a Commercial Abattoir

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1912
Author(s):  
Kevin Kress ◽  
Jens Hartung ◽  
Johannes Jasny ◽  
Volker Stefanski ◽  
Ulrike Weiler
Keyword(s):  
Carcass Characteristics ◽  
Carcass Quality ◽  
Routine Procedure ◽  
Pork Production ◽  
Lean Meat ◽  
Pig Production ◽  
Meat Content ◽  
Market Shares ◽  
The Impact

The surgical castration of male piglets as a routine procedure in modern pig production is facing increasing societal criticism. Pork production with boars and immunocastrates are available alternatives, but both have low market shares as it is so far uncertain how the carcass characteristics and primal pork cuts of boars and immunocastrates will be estimated in comparison to barrows and gilts. This article therefore evaluates the impact of sex group (gilts, boars, immunocastrates and barrows) on carcass characteristics and primal pork cuts using AutoFOM III data from a commercial abattoir. In our study, weekly slaughter data from a total of n = 36,994 pigs between 2018 and 2019 were analyzed. The results show that gilts had the highest amount of pork per carcass of all sex groups, whereas non-significant differences between boars, immunocastrates and barrows could be observed. Boars had the highest lean meat content, followed by gilts, immunocastrates and finally barrows with the lowest lean meat content. These results suggest that both immunocastration and pork production with boars are sustainable techniques that can replace pork production with barrows without affecting carcass quality.

scholarly journals Lean meat content of pig carcasses in the eight slaughterhouses in the region of Vojvodina, Serbia

2021 ◽  
Vol 48 (1) ◽  
pp. 23-28
Author(s):  
Ivan Radović ◽  
Miroslava Polovinski-Horvatović ◽  
Mile Mirkov ◽  
Savo Malešević
Keyword(s):  
Poor Quality ◽  
Raw Material ◽  
Meat Industry ◽  
Lean Meat ◽  
Pig Production ◽  
Meat Content ◽  
The Government ◽  
The One ◽  
Pig Carcasses

The end product of the pig production is carcass. Lean meat content is a measure of the quality of the carcass. Serbia is one of only a few countries in Europe which has not yet adopted the practice of pig's carcasses classification and failed to regulate this issue through legislation. The purpose of this work was to measure lean meat content in carcasses probed in several slaughterhouses in the Province of Vojvodina (northern Serbia) and to classify them according to the SEUROP classification. In total it was classified 65764 pig carcasses in eight different slaughterhouses. The lean mean content was measured on the slaughter line 45 minutes post mortem with the one-point puncture model. The measurement was carried out with the optoelectronic probe for the classification of pig carcasses CLASSPRO GmbH (Germany). The percentage of meat in the carcass was calculated using the mathematical model. In all eight slaughterhouses in which the measurements were done there was no poor quality (P class) pig carcass. The majority of carcasses were in the class E-excellent (35545 carcasses or 54.05% in total) and U-very good (25864 carcasses or 39.33% in total). However, a very small number of the carcasses were in the superior class with more than 60% of lean meat content, only 2072 carcasses or 3.15% in total. Any future effort which the government would put in the implementation of the system of pricing of pigs based on the carcass characteristics would have enormous effect on the pig production in general. The pig producers would have the reason to invest in better farm management, selection in effort to improve the quality of the end products-pigs. In addition, the meat industry would certainly have benefits by having a higher quality raw material for further processing.

An evaluation of beef carcass quality 1. The influence of cereal feeding on the growth and carcass quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 215-227 ◽  
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Carcass Composition ◽  
Factorial Experiment ◽  
Carcass Quality ◽  
Grazing Cattle ◽  
Weight Gains ◽  
Second Period ◽  
Tasting Panel

SUMMARYTwenty-four Friesian steers, initially 5 months of age, were involved in a 2 × 2 factorial experiment which spanned grazing and silage feeding periods of 22 weeks' duration. In the first period, cattle were stocked at a uniformly high density, with half of the group being fed 1·25 kg/head per day of supplementary barley. In the second period, the cattle were subdivided into four groups and fed varying levels of barley with silage. Finally all the animals received 3·65 kg/head per day of barley. Replicates of the four treatments were slaughtered at random after 5 to 11 weeks on this treatment. Whilst supplementary cereal feeding significantly increased the live-weight gains of steers at grass by 11%, this live-weight advantage was offset by their slower gains in the final weeks before slaughter. Feeding cereals to grazing cattle had little effect on carcass composition or the proportions of carcass joints, but their beef was considered, by a tasting panel, to be more tender than the meat from the control steers.Increasing the level of barley fed with silage only increased live-weight gains by 2%, and had little effect on carcass or meat quality.

An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 229-237
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Grazing Intensity ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Winter Period ◽  
Carcass Quality

SUMMARYTwo experiments concerning the effects, on the carcass and meat characteristics of 18-months-old Friesian steers, of variation in grazing intensity and the level of barley feeding with silage are reported.Groups of 12 steers were grazed at different intensities over 5-month grazing periods, such that live-weight differences of 38 kg and 16 kg were recorded at housing. No compensatory growth was recorded during the subsequent winter feeding period.Whilst the grazing treatments had little effect on carcass or meat quality, higher levels of barley feeding with silage over the winter period (710 v. 410 kg/steer) had significant effects on live-weight gain, and increased carcass weight by 21 kg at slaughter. The higher yield of carcass weight was reflected in significant differences in carcass composition, joint proportions and retail cut-out value. Sixty per cent of the carcass weight difference was removed as trim fat. Differences in carcass fatness were not associated with any differences in eating quality.

Predicting lean meat yield in beef cattle using ultrasonic muscle depth and width measurements

2003 ◽  
Vol 83 (3) ◽  
pp. 429-434 ◽  
Author(s):  
R. Bergen ◽  
D. H. Crews ◽  
Jr., S. P. Miller ◽  
J. J. McKinnon
Keyword(s):  
Beef Cattle ◽  
Carcass Composition ◽  
Ultrasound Measurement ◽  
Independent Data ◽  
Data Set ◽  
Meat Yield ◽  
Lean Meat ◽  
Ultrasound Measurements ◽  
Width Measurements ◽  
Highly Correlated

The value of live ultrasound longissimus dorsi depth and width measurements as predictors of estimated carcass lean meat yield of steers (CARLEAN-S) and bulls (CARLEAN-B) was studied. In trial 1, equations were developed to predict estimated lean meat yield of steers (n = 116) from carcass weight (Eq. 1) or liveweight (Eq. 2), fat depth and l. dorsi area or liveweight, fat depth and l. dorsi depth × width (Eq. 3). Equation 1 was most precise (RSD = 25.6 g kg-1), followed by Eq. 2 (RSD = 27.8g kg-1) and Eq. 3 (RSD = 30.2g kg-1). Equations 2 and 3 predicted CARLEAN-S with similar accuracy (SEP = 23.8 vs. 24.9 g kg-1, respectively) and were highly correlated with each other (r = 0.89) in an independent data set (n = 118). Repeatability and accuracy of pre-slaughter l. dorsi depth and width measurements were studied in yearling bulls (trial 2; n = 191). When ultrasound measurements were expressed as a percentage of the average ultrasound measurement, repeatabilities of l. dorsi depth (SER = 6.2 to 7.8%) and width (SER = 4.2 to 6.1%) measurements were similar to fat depth and l. dorsi area measurements (SER = 17.9 and 4.5%, respectively). When ultrasound measurements were compared to the corresponding carcass measurements, l. dorsi depth (SEP = 10.3 to 13.9%) and width (SEP = 6.7 to 8.5%) measurements were as accurate as fat depth and l. dorsi area measurements (SEP = 32.9 and 8.4%, respectively). Equations were developed to predict CARLEAN-B of yearling bulls (n = 82) from liveweight, 12th rib ultrasound fat depth and either l. dorsi depth × width measurements (Eqs. 4 and 5) or two l. dorsi depth measurements (Eq. 6). All equations had similar precision (RSD = 19.4 to 19.5 g kg-1) and predicted CARLEAN-B similarly (SEP = 25.0, 24.6 and 26.1g kg-1 for Eqs. 4, 5 and 6, respectively) in an independent data set (n = 109). All equations were highly correlated (r ≥0.97) with an equation using ultrasound fat depth and l. dorsi area in the independent data set. Longissimus muscle depth and width measurements were as valuable as l. dorsi area for predicting carcass composition of yearling beef bulls in the present study. Key words: Ultrasound, beef cattle, carcass traits

scholarly journals Assessment of pig carcass meatiness in Serbia

2013 ◽  
Vol 67 (3-4) ◽  
pp. 227-236
Author(s):  
Marija Dokmanovic ◽  
Milan Tesic ◽  
Vlado Teodorovic ◽  
Nedjeljko Karabasil ◽  
Radmila Markovic ◽  
...  
Keyword(s):  
Rural Households ◽  
Lean Meat ◽  
The Past ◽  
Meat Content ◽  
Average Quantity ◽  
Pig Carcasses ◽  
Slaughtered Pigs

The objective of this study was to determine lean meat content in pigs from different farms and smallholdings, which were slaughtered in one abbatoir in Serbia. In Serbia one third of the total number of pigs is slaughtered in slaughterhouses and two thirds in rural households. Results of this examination carried out on 12 523 slaughtered pigs from 9 farms and smallholdings showed that lean meat content in farm pigs ranged from 51.16? 4.31% to 53.27?2.94%. The average quantity of meat in farm pig carcasses was 52.29? 2.04%. The average lean meat percentage of pig carcasses from smallholdings was 48.99?4.85 %. All farm pig carcasses were classified on the basis of meatiness into class U (50.0-54.9% of lean meat content) while pig carcasses from smallholdings were graded as class R (the percentage of meat ranging from 45.0-49.9). Data about lean meat content of pig carcasses in Serbia have not been published during the past twenty years, because lean meat percentage has not been determined. Today, only three abattoirs in Serbia determine lean meat percentage and pay pig producers according to meatiness.

scholarly journals THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS

2018 ◽  
Vol 3 (2) ◽  
pp. 33-39
Author(s):  
Andrey V. Pavlov ◽  
Andrey I. Rud ◽  
Maxim A. Zankevich
Keyword(s):  
Muscle Tissue ◽  
Conflict Of Interest ◽  
Correlation Coefficients ◽  
Automated System ◽  
Lean Meat ◽  
Additional Weight ◽  
A Value ◽  
Slaughter Pigs ◽  
Equal Contribution

With the help of the automated system for the classification of carcasses of pigs, AutoFOM ultrasound have been processed 56682 carcasses of slaughter pigs with an average carcass weight of 94.3 kg. The mass and yield of muscle tissue from the main cuts in the carcass is shown. Correlation coefficients between the mass and the content of muscle tissue in the carcass and the main (premium) cuts (ham, neck, shoulder, belly, and loin) were studied. It is shown how the increase in the weight of each of the cuts affects the content of muscle tissue in the carcass and in the cut. For example, it was found that when the weight of the belly is increased by 10 kg (from 6 to 16 kg), the percentage of muscle tissue from carcass is reduced by 3.3% (from 54.5 to 51.8%), which is approximately 0.33% for 1 kg of additional weight of the belly. With an increase in the weight of the loin from 4 to 14 kg, the yield of muscle tissue from the carcass on the contrary increased by 11.6%, i.е. 1.16% for each additional kg of loin weight. A value (in absolute and relative units) of the main cuts is given. The conclusion is made about the prospects of using the obtained data in the creation of a specialized terminal line of pigs, characterized by an increased content of weight of premium cuts in the carcass.ContributionAll authors bear responsibility for the work and presented data. All authors made an equal contribution to the work. The authors were equally involved in writing the manuscript and bear the equal responsibility for plagiarism.Conflict of interestThe authors declare no conflict of interest.

scholarly journals The comparatives of growth and carcass performance of the Thai native chicken between economic selection (Chee KKU12) and natural selection (Chee N)

2020 ◽  
Vol 19 (2) ◽  
pp. 247-257
Author(s):  
Doungnapa Promket ◽  
◽  
Khanitta Ruangwittayanusorn ◽  
Keyword(s):  
Natural Selection ◽  
Growth Performance ◽  
Genetic Selection ◽  
High Growth ◽  
Carcass Composition ◽  
Daily Weight Gain ◽  
Carcass Quality ◽  
Economic Traits ◽  
Native Chicken ◽  
Carcass Performance

Chee is 1 of 4 important native chicken breed in Thailand. Genetic selection can be used to improve growth and carcass performance. The objective of this study was to compare growth and carcass performance of native chickens (Chee) with a population selected for economic traits (Chee KKU12) and natural selection (Chee N). Two hundred Chee KKU12 and Chee N chickens were divided into 5 replicates, 20 chickens per replication. Record growth and carcass quality for data analysis. The results showed that at 12 weeks of age, Chee KKU12 chickens (1,279.484 g) had a higher body weight than did Chee N chickens (1,180.212 g). The averages daily weight gain at 4-6, 6-8, and 0-12 weeks of age of Chee KKU12 chicken (17.861,19.230, and 14.843 grams) was higher than Chee N chickens (16.284, 17.497, and 13.668 g) (P<0.05). The carcass quality with mixed gender showed that Chee KKU12 chickens had higher breast (20.859%) and abdominal fat (0.659%) than Chee N chicken (19.585% and 0.217%, respectively) (P<0.05), but Chee KKU12 chicken thigh (17.007%) was significantly lower than Chee N chickens (18.627%). Regression analysis revealed that the selection of Chee KKU12 chickens for gain in weight will result in better carcass composition including wing (0.074 g), breast (0.089 g), and drumstick (0.134 g), while Chee N chicken had better thigh (0.189 g) when selected for high growth performance (P<0.05). It was concluded that chicken population selected for economic traits has a better growth performance in open housing conditions than naturally selected chickens.

scholarly journals Erratum to: Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique

2019 ◽  
Vol 39 (3) ◽  
pp. 520-520
Author(s):  
Santosh Lohumi ◽  
Collins Wakholi ◽  
Jong Ho Baek ◽  
Byeoung Do Kim ◽  
Se Joo Kang ◽  
...  
Keyword(s):  
Machine Vision ◽  
Meat Yield ◽  
Lean Meat ◽  
South Korean ◽  
Pig Carcasses ◽  
Vision Technique ◽  
Nondestructive Estimation
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