scholarly journals Pig carcass quality and pH1 values of meat

2011 ◽  
Vol 49 (No. 1) ◽  
pp. 38-42 ◽  
Author(s):  
J. Pulkrábek ◽  
J. Pavlík ◽  
L. Vališ
Keyword(s):  
Carcass Trait ◽  
Separate Analysis ◽  
Progeny Testing ◽  
Technological Properties ◽  
Lean Meat ◽  
Average Value ◽  
Meat Content ◽  
Negative Side Effects ◽  
Pig Carcasses ◽  
The Relationship

The data on 964 pig carcasses were examined with the objective to determine the relationship between a high carcass lean meat content in currently used pig hybrids and deterioration of the quality traits important for further processing of meat. The average slaughter weight of pigs was equal to 106.2 &plusmn; 0.417 kg. Lean meat percentage determined by the FOM instrument with the average value of 54.50 &plusmn; 0.139% was used as the main quantitative carcass trait. For the assessment of meat quality, the pH<sub>1</sub> value (average 6.15 &plusmn; 0.011) was used in the same way as in the system of breeding animals&rsquo; progeny testing. The relationship between the mentioned traits is characterised by the low correlation coefficient r = &ndash;0.13. This result was further confirmed by correlations determined between pH<sub>1</sub> and loin, shoulder and ham percentages (r = &ndash;0.33, r = &ndash;0.13 and r = &ndash;0.12, respectively). These relationships are rather surprising as the studies from the beginning and the first phase of realization of hybridisation programmes usually emphasized that the increasing lean meat content in carcass was connected with the higher incidence of negative side effects. Our conclusions are also in agreement with the results of the separate analysis of carcasses with pH<sub>1</sub> above 5.8 and equal to or lower than 5.8. The carcasses with pH<sub>1</sub> referring to less favourable technological properties of meat showed somewhat higher average values characterising carcass meat content but the differences between the groups were small and insignificant. We were not able to find any relationships between higher meat contents in carcasses and less favourable pH<sub>1</sub> values when the carcasses were classified according to meat content. &nbsp;

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 Planungsrechnungen zur Optimierung von Zuchtplänen der Rasse Merinofleischschaf

1999 ◽  
Vol 42 (3) ◽  
pp. 267-280
Author(s):  
U. Müller ◽  
K. Strittmatter ◽  
G. Nitter
Keyword(s):  
Field Test ◽  
Genetic Gain ◽  
The Other ◽  
Test Scheme ◽  
Progeny Testing ◽  
Basic Scheme ◽  
Lean Meat ◽  
Meat Content ◽  
Selection Strategies ◽  
Step Selection

Abstract. Title of the paper: Alternative selection strategies for the Mutton Merino breed to optimize breedine Systems This paper deals with the investigation of alternative selection strategies for the Mutton Merino breed to improve lamb meat production and fertility. A main topic is the application of ultrasonic scanning to evaluate the meat content on live animals. The aim of model calculations was the optimisation and comparison of five different selection strategies within three different schemes of gene dissimation. First a basic scheme was defined and optimised (selection on field records, one-step selection, no scanning). It was regarded as the reference scheme to which all other breeding Systems were related. The following schemes considered both, selection with and without scanning. A second scheme, also based on field records, includes two-step selection of rams (called improved field test scheme). In a third and fourth scheme a level of uniform environment was assumed for ram progeny testing. These are a central testing Station on the one hand with slaughtering and carcass evaluation on progeny, and one or more contract farms on the other (without slaughtering). For a fifth selection scheme an open nucleus was assumed with ram progeny testing in associated test herds. In a dcterministic approach using the ZPLAN Computer program, the monetary genetic gain for the breeding objeetive (traits lambs weaned, litter weight at weaning, postweaning daily gain and lean meat content) and the profit were calculated for each scheme after optimisation of various biological-technical coefficients. The highest profit was achieved with a nucleus scheme (DM 9,16). Due to low recording costs the basic scheme was second (DM 7,19) and, because of high costs, the Station scheme was last (DM 4,22). The other two schemes were intermediate (DM 6,98 for the scheme with contract farms and DM 6,58 for the improved field test scheme). On an average over all schemes, scanning resulted in a 0,24 DM (i.e. almost 30 per cent) increase of the monetary genetic gain and a threefold higher genetic gain for lean meat percentage. In all schemes scanning lead also to a higher profit because the higher retum of selection based on scanning exceeded the higher costs.

scholarly journals The effect of sex, carcass mass, back fat thickness and lean meat content on pork ham and loin characteristics

2016 ◽  
Vol 59 (1) ◽  
pp. 51-57 ◽  
Author(s):  
D. Knecht ◽  
K. Duziński
Keyword(s):  
Subcutaneous Fat ◽  
Genetic Material ◽  
Strong Negative Correlation ◽  
Percentage Content ◽  
Lean Meat ◽  
Meat Content ◽  
Bone Content ◽  
Intermuscular Fat ◽  
Fat Thickness ◽  
Pig Carcasses

Abstract. This study was designed to determine the ratio of ham and loin in half-carcasses and the tissue composition of these cuts. The research material consisted of 140 pig carcasses. The experimental materials were derived from the Polish commercial population of fattener pigs. Genetic material representing the most commonly slaughtered fatteners in Poland. Fatteners for the study came from several suppliers. All fatteners were kept in similar farms complying with principles of animal welfare. The right half-carcasses were divided into different groups, regardless of sex, half-carcass mass, back fat thickness and lean meat content class. Ham and loin obtained from carcasses were subjected to a detailed dissection, and the percentage of ham and loin in the carcass and the overall percentage of of the cuts in relation to the entire half-carcass were calculated. Gilts were characterized by a higher content of ham in half-carcasses than barrows (P  ≤ 0.01). The increase in back fat thickness reduced the content of ham in half-carcasses and increased the content of loin (P ≤ 0.01). A similar trend was shown for the lean meat content class parameter. Additionally, interaction (P  ≤ 0.01) between back fat thickness and meat content with respect to the percentage content of loin in carcasses was noted. Gilts were characterised by about a 1.38 % higher proportion of muscles in the ham (P  ≤ 0.05) and a 0.47 % lower proportion of intermuscular fat (P  ≤ 0.01). An average increase of five point in back fat thickness increases the amount of subcutaneous fat with skin (P  ≤ 0.01) and intermuscular fat (P  ≤ 0.01) and reduces muscle (P  ≤ 0.01) and bone (P  ≤ 0.05 and P  ≤ 0.01) levels. The interaction of percentage content of muscles in ham was observed (P = 0.04). The meat content class of carcasses did not only affect the level of bones in ham. It was confirmed that sex affected all the analysed dissection elements of the loin. Back fat thickness and meat content classes were present in almost identical amounts in loin tissues (P  ≤ 0.05 and P  ≤ 0.01). Half-carcass mass showed a strong negative correlation with bone content in ham and loin (r = −0.35 and r = −0.21, respectively). Back fat thickness and meat content strongly and inversely correlated with the content of ham and loin in half-carcasses (r = −0.41 and r = 0.59 for back fat thickness; r = 0.66 and r = −0.57 for lean meat content). Close and inverse correlations of back fat thickness and lean meat content were observed with regard to their content in ham and loin (P  ≤ 0.01).

scholarly journals Conformation and meatiness of pork belly

2011 ◽  
Vol 50 (No. 3) ◽  
pp. 116-121 ◽  
Author(s):  
L. Vališ ◽  
J. Pulkrábek ◽  
J. Pavlík ◽  
M. Vítek ◽  
J. Wolf
Keyword(s):  
Subcutaneous Fat ◽  
Lean Meat ◽  
Slaughter Weight ◽  
Meat Content ◽  
Pig Carcasses

Based on the results of dissections of 126 pig carcasses, the proportions of pork belly and its parts, i.e. belly with bones, belly without bones and tip of belly, were determined. In addition, proportions of lean meat, bones, intermuscular and subcutaneous fat were determined in belly with bones as percentages of the weight before the dissection. Lean meat content of carcass was the most important factor for determining the pork belly composition. The correlation between lean meat content of carcass and lean meat percentage of belly with bones was 0.92&nbsp;&plusmn; 0.035. Sex and slaughter weight had a greater impact on the composition of pork belly than the crossbred combination. The lean meat percentage of belly with bones in gilts was higher by 4.4% than in barrows. For slaughter weights higher than 100 to 110&nbsp;kg, lean meat content in pig belly decreased with increasing slaughter weight. &nbsp;

scholarly journals Prediction of carcass lean content by real-time ultrasound in Pietrain and negative stress Pietrain

2002 ◽  
Vol 75 (1) ◽  
pp. 25-32 ◽  
Author(s):  
I.A.K. Youssao ◽  
V. Verleyen ◽  
P.L. Leroy
Keyword(s):  
Real Time ◽  
Backfat Thickness ◽  
Average Weight ◽  
Longissimus Muscle ◽  
Lean Meat ◽  
Meat Content ◽  
Ad Libitum ◽  
Pig Carcasses

AbstractReal-time ultrasound data of backfat thickness, longissimus muscle depth and longissimus area were carried out on 335 pigs (164 gilts and 171 barrows) using the Pie Medical Scanner 200 equipped with an ASP-18 probe and 3·5 MHz to predict carcass lean content in positive stress Pietrain (TT) and negative stress Pietrain (CC or CT). They were given food ad libitum and slaughtered at an average age of 213 days and an average weight of 101 kg. The day before slaughter, longitudinal and transverse images were taken at the last rib. After slaughter, the lean meat content was estimated by a CGM (capteur gras-maigre) equipped with an 8-mm diameter Sydel probe. The carcass lean proportion was higher in homozygote TT than homozygote CC and heterozygote CT individuals (P < 0·05). Gilts had more lean meat than barrows (P < 0·05). The correlation between the lean meat proportion and ultrasound backfat thickness (UBFT) or ultrasound longissimus muscle depth (ULMD) respectively was moderate. The prediction of lean meat proportion using UBFT, ULMD and ULMA gave an R2 which varied from 0·35 to 0·79. Real-time ultrasound is a tool that could potentially be used to predict the composition of pig carcasses before slaughter particularly if measurements can be taken with a higher degree of accuracy than at present.

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 Development of ZP Method for Seurop Pig Carcass Grading in Poland

2015 ◽  
Vol 15 (4) ◽  
pp. 987-996
Author(s):  
Dariusz Lisiak ◽  
Karol Borzuta ◽  
Piotr Janiszewski ◽  
Eugenia Grześkowiak ◽  
Krzysztof Powałowski ◽  
...  
Keyword(s):  
Subcutaneous Fat ◽  
Gluteus Medius ◽  
Muscle Layer ◽  
Linear Measurements ◽  
Lean Meat ◽  
Content Assessment ◽  
Meat Content ◽  
Back Edge ◽  
Subcutaneous Fat Thickness ◽  
Pig Carcasses

Abstract In the present study, ZP method for lean meat content (LMC) evaluation in pig carcasses was tested. The experiment was carried out on 141 pigs selected from animals delivered for slaughter to the SKIBA S.A. meat plant located in Chojnice. The selected pigs originated from three country regions, and differed in respect of subcutaneous fat thickness (7-32 mm), carcass weight (60-120 kg) and sex (50% gilts and 50% castrated males). The main result of the study was a rectilinear regression equation for lean meat content assessment. Two linear measurements were used in the equation, i.e. backfat thickness measured on sacral vertebra and thickness of the muscle layer located between the beginning of the cross section of gluteus medius and back edge of the spinal cord. The evaluation error RMSEP was 2.33% and did not exceed the limit defined in EU regulations. Based on the Commission Decision 2011/506/EU the ZP method was approved to be used for pig carcass grading in Poland. A special measuring template was developed for the industrial use of the ZP method.

scholarly journals Correlations Between the Different Pig Carcass Grading Methods Before and After Changing the Romanian National Formula

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Tiberiu ABRAHAM-BARNA
Keyword(s):  
Reference Model ◽  
Optical Device ◽  
Lean Meat ◽  
Meat Content ◽  
Before And After ◽  
Series Of Experiments ◽  
Pig Carcasses ◽  
The Eu

Classification of pig carcasses trough objective methods of assessment of carcass lean meat content in slaughterhouses began in Romania in autumn 2004. The methods have been approved by a national experimental dissection done according to the EU reference model used to establish lean meat content. A new dissection experiment took place during 2007 and led to change the formulas for calculating from July 2008 for the optical device method (FOM) as well as the two point’s method (ZP). On this background, while applying the new formulas, we found differences in the correlation between the results obtained through the ZP and FOM methods. In order to quantify these differences, a series of experiments have been conducted in a slaughterhouse, applying both methods on a total number of 162 carcasses. From the data`s collected a difference of 1,8 % lean meat content between the results obtained by applying both methods on the same carcasses has been determined, this having important financial implications. In conclusion, a new national dissection experiment is needed for re-correlation of the results of the two methods, as both farmers and slaughterhouse operators may feel cheated by the results, but legislation imposed them as the basis of value calculation for pigs delivered for slaughter.

The usefulness of muscle fibre diameter in studies of the lean meat content of pigs

1966 ◽  
Vol 8 (2) ◽  
pp. 267-274 ◽  
Author(s):  
D. M. S. Livingston ◽  
R. Blair ◽  
P. R. English
Keyword(s):  
Muscle Fibre ◽  
Fibre Diameter ◽  
Live Weight ◽  
Longissimus Dorsi ◽  
Lean Meat ◽  
Fundamental Knowledge ◽  
Meat Content ◽  
Pig Carcasses

Samples of the longissimus dorsi muscle were removed by biopsy from 4 pigs at intervals during the period from weaning to 125 lb. live-weight. In parallel studies involving 127 pigs attempts were made to relate mean fibre diameter to indexes of lean meat content of a range of bacon pig carcasses but only poor correlations were obtained. It was concluded that fundamental knowledge of the structure of the longissimus dorsi is not yet sufficiently advanced to allow accurate predictions of this type to be made.

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