How are pig carcasses made into cuts?
Pig carcasses tend to remain intact until their skin has been scalded, scraped, and singed to remove all the bristles; Pig carcasses are fabricated into wholesale cuts, using knives, saws, and other mechanical equipment. The wholesale cuts include the ham, loin, Boston shoulder, picnic shoulder, belly, and spare ribs.
How are pig carcases weighed?
The carcases are weighed to the calibration divisions on the scale and the actual scale display is recorded. When pig carcases are weighed ‘hot’, the hot carcase is reduced in weight by 2%, if weighed within 45 minutes of slaughter . This is to allow for moisture loss from the carcase after slaughter.
What is the pig carcase grading scheme?
The Pig Carcase Grading Scheme: dress and grade carcases. Abattoirs in the Pig Carcase Grading Scheme must abide by the regulations for dressing, weighing, grading and marking carcases. Once you register with the Pig Carcase Grading Scheme, you must follow the rules that describe how to: dress carcases.
What are PSE pig carcasses?
PSE pig carcasses have been described in Europe since as early as the nineteenth century. PSE meat is also frequently found in poultry and sometimes in beef, particularly young bulls. PSE is actually a somewhat confusing term, as it covers different kinds of defects whose only common trait is that they all result in paleness and drip.
What is carcass meat?
: the body of an animal prepared for use as meat. carcass. noun.
What is pig carcass weight?
Market hogs weighing between 250 – 325 pounds will dress on average 70% (range 68 to 72%) with the skin-on and the head-off, resulting in a hanging carcass weight range of 175 - 228 pounds.
What is pork carcass cuts?
Pig carcasses are fabricated into wholesale cuts, using knives, saws, and other mechanical equipment. The wholesale cuts include the ham, loin, Boston shoulder, picnic shoulder, belly, and spare ribs. The wholesale cuts may be shipped fresh to further processors, food service operations, or to the retail market.
Which is the most valuable part of the pig carcass?
The loin is the most tender and expensive part of the pig. Loin cuts are fairly lean and should be cooked carefully, usually with high heat dry methods, to a temperature of no more than 150°F (65°C), leaving the meat slightly pink and still juicy.
What does the carcass weight include?
Dressed weight (also known as dead weight or carcass weight) refers to the weight of an animal after being partially butchered, removing all the internal organs and oftentimes the head as well as inedible (or less desirable) portions of the tail and legs.
What is the average weight of a pig carcass in KG?
The porkers normally weigh up to 70 kg (55 kg carcass weight). On the other hand, heavy pigs are supplied to the processing market, where they are used in the production of products such as bacon, sausages and ham. The baconers weigh between 75kg and 95 kg live mass or 56kg to 72kg carcass weight.
What is the back of a pig called?
PORK LOIN. The pork loin comes from the pig's back and is large, lean and tender.
What is the cheapest pork cut?
Pork shoulder—generally divided between the picnic roast and the Boston butt—are among the least expensive cuts of pig. Of course, the secret of turning these tough pork roasts into a wonderful meal is to smoke them low and slow and use them in barbecue pulled pork.
What's the best cut of pork?
The fillet or tenderloin is a long thin muscle, found on the inside of the ribcage and is a part of the loin cut. It can be cooked whole, cut into small round medallions and pan-fried, or cut into 1cm slices and bashed into thin escalopes. Pork fillet is the leanest of all cuts, so it's the healthiest choice.
Whats the most expensive cut of a pig?
Pork tenderloinPork tenderloin (a.k.a. pork tender, pork fillet) are extremely popular. They are also, along with pork loin chops, the most expensive cut of pork. They are lean, tender, and boneless.
Which pork carcass is heaviest muscled?
Carcass #1Carcass #1 is the heaviest muscled and one of the trimmest, therefore it places first. Carcass #2 is the second heaviest muscled and is also one of the trimmest so it falls into second.
What are the 5 main cuts that come from pork?
This is your guide to getting better acquainted with the five most popular cuts of pork: chops, tenderloin, loin roast, spareribs, and shoulder.
How do you calculate the weight of a carcass?
Example Meat Yield CalculationsLive weight x typical dressing percent = hot carcass weight 1200 lb x 62% = 744 lb.Hot carcass weight x (100 – shrink) = chilled carcass weight 744 x (100% – 3.5%) = 718 lb.Chilled carcass weight x carcass cutting yield percent = pounds of take home product 718 lb x 67% = 481 lb.
What is the carcass weight of an animal?
The amount of meat that is cut and wrapped for consumption will be much less than the live animal weight. A 1200-pound beef animal will yield a hot carcass weight of approximately 750 pounds. Once cooled, the carcass weight will be approximately 730 pounds.
How much does a pig skeleton weight?
Weight: Approx. 50 – 150 kg. Age: 8 – 12 years.
How much meat do you get from a 100 kg pig?
simplified formula. Using a simple formula that can be calculated live weight, followed by output of meat from pigs weighing 100 kg is approximately 70 kg of pure meat.
Dress carcases
You must dress pig carcases according to either the EU or the UK dressing specification. You cannot use your own dressing specification.
Weigh carcases
You must record carcase weights as they appear on the actual scale display. You must not round the weight up or down.
Record carcase grades
You must mark information about the carcase grade directly on to the carcase or record it at the time of grading.
Communicate the classification results
You must tell whoever has sent the animal to slaughter the results of the classification, either in writing or electronically. The format you use could be an invoice or attached document.
Real-time ultrasound (RTU) imaging methods for quality control of meats
S.R. Silva, V.P. Cadavez, in Computer Vision Technology in the Food and Beverage Industries, 2012
Growth curves and growth patterns
Steven M. Lonergan, ... Dennis N. Marple, in The Science of Animal Growth and Meat Technology (Second Edition), 2019
Factors Influencing the Growth of Meat Animals
Aidan P. Moloney, Mark McGee, in Lawrie´s Meat Science (Eighth Edition), 2017
Carcass Composition of Animals Given Partitioning Agents
Retail distribution systems define carcass composition as the yield of closely trimmed retail cuts vs amount of fat, connective tissue, and bone removed to create the retail cuts. Researchers usually define carcass composition as the relative proportions of dissected skeletal muscle, adipose tissue, and bone measured in growth experiments.
Volume 2
Siripong Kanokruangrong, ... Alaa El-Din Ahmed Bekhit, in Encyclopedia of Food Chemistry, 2019
Potential to Alter Carcass Composition through Genetically Modified Animals
Genetic modification of animals for altered carcass composition is currently a research tool used to understand how genes affect carcass composition. Considerable research will be needed to produce GMA with finely regulated new genes. Methods for genetic modification are increasing.
Methods to measure body composition of domestic animals
Steven M. Lonergan, ... Dennis N. Marple, in The Science of Animal Growth and Meat Technology (Second Edition), 2019
Current situation
"Reviewing the PiGIS program on-line: (left to right) Mark Hawe (CAFRE), Mark Browne (AFBI) Hugh McReynolds (Managing Director Grampian Country Pork Ltd. Cookstown) Robert Overend (Deerpark Pedigree Pigs) and Erica Chisholm (AFBI)"
PiGIS reports
Through PiGIS, producers can assess the quality of the carcasses they supply over any time period. Figure 1 shows a typical report, illustrating the range in probe measurements over a specified time period involving, in this case, 1256 pig carcasses.
The "Golden Box"
The "Golden Box" facility quantifies the number of carcasses within more stringent specifications.
Compare with the "rest or the best"
By using PiGIS' powerful benchmarking facility producers, can now compare or benchmark the quality of their carcasses with "the rest or the best" in the industry over any time period. With this unique option producers can easily compare the weight, grade or proportion of "Golden Box" pigs with any proportion of the top producers in the industry.
Processor activity
A local version of the program is available for processors to assess and benchmark the carcasse quality of pigs slaughtered in their plant. The processor can rank producers either by weight, grade or level of condemnations.
Industry analysis
The programme allows the Pig Technologists in Northern Ireland to assess population parameters for the national supply. Changes in carcase weight or grade can easily be assessed for large numbers of pigs over any time period.
