How do you measure back fat on a pork carcass?
Last rib carcass backfat thickness is determined by measuring midline fat thickness, including skin, at the last rib (Figure 5). Fat measurements for skinned carcass should be increased by 0.1 inch. Lb. SFFL=23.568+0.503 x (hot carcass wt., lb.)-21.348 x (last rib backfat thickness, in.) For carcasses measured with the Fat-O-Meater.
What is the SFFL of a pork carcass?
SFFL=6.783+0.47 x (warm carcass wt., lb.)+4.007 x (average loin muscle depth, in.)-15.745 x (average backfat thickness, in.) For live hogs measured with ultrasound and using live weight.
What is the minimum length of a pig carcass?
Therefore, a minimum length of carcass of 29.5 inches (adjusted to 220 pounds live weight) has been established for eligibility in most carcass contests. When the "All Breed Swine Certification Standards" are used, carcasses must average less than 1.5 inches of backfat thickness (adjusted to 220 Ibs. live wt.) to be eligible for carcass placing.
What is a good grade of beef carcass?
Carcasses with thin muscling will be graded U.S. No. 3 if their backfat thickness over the last rib is 1.00 to 1.24 inches. U.S. No. 4 . a. Barrow and gilt carcasses in this grade have an acceptable quality of lean and belly thickness and a low expected yield (less than 54.4 percent) of four lean cuts.
Where is Backfat measured on a pig?
Last rib carcassLast rib carcass backfat thickness is determined by measuring midline fat thickness, including skin, at the last rib (Figure 5). Fat measurements for skinned carcass should be increased by 0.1 inch.
What are the USDA grades for pork carcasses?
USDA Pork Grades: Pork carcasses and market hogs are assigned grades of U.S. No. 1, 2, 3, 4 or utility. Numerical grades predict the expected trimmed yield of the four lean cuts (ham, loin, Boston shoulder, picnic shoulder).
What is the average weight of pork carcasses?
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 the highest grade of pork carcasses?
Marbling According to the Korean pork carcass grading system based on marbling level, premium quality grade pork labeled "grade 1+" has the best marbling degree. Followed by "grade 1" pork with a fine marbling degree and lastly, "grade 2" pork meat with a poor marbling degree [7].
What grades of pork are sold in stores?
USDA grades for pork reflect only two levels: “Acceptable” grade and “Utility” grade. Pork sold as Acceptable qual- ity pork is the only fresh pork sold in supermarkets.
What are the two quality grades for pork?
USDA grades for pork reflect only two levels: Acceptable grade and Utility grade. Pork sold as Acceptable quality pork is the only fresh pork sold in supermarkets. It should have a high proportion of lean meat to fat and bone.
How much do you lose when you butcher a pig?
The slaughter loss in hogs averages about one-quarter of the live weight. Example: If your steer weighs 1100 lbs. live, it will most likely weight 638-715 lbs. when slaughtered or 'dressed.
How much meat do you get from a 250 pound hog?
A 250 lb. hog will yield approximately 144 lbs of retail cuts. Around 28% of a hog's live weight is inedible product re- moved during the slaughter and dressing procedure bringing our 250 lb. live hog to 180 lbs.
How much meat do you get from a 300 pound hog?
Where to Begin? A live 300 lb hog yields a hanging weight of 216 lbs (108 lbs per half).
What percentage does a pig dress out?
Dressing percent is highest of the three meat animal species. Due to the fact that pigs are only monogastrics. Dressing percent of market hogs with adequate condition should grade choice. The normal range is 68-77 percent with an average of 72.
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.
How much meat will a 1200 lb steer yield?
So, to summarize: A 1200 steer, ½ inch fat, average muscling, yields a 750 pound carcass. The 750 pound carcass yields approximately: 490 pounds boneless trimmed beef.
Are there different grades of pork belly?
In the conventional grading of pork bellies, the bellies are mechanically weighed into various weight grades. Those grades are usually classified 12 lbs and below, 12 lbs-14 lbs, 14 lbs-16 lbs, and so on.
How is pork grade calculated USDA?
(a) The grade of a barrow or gilt carcass is determined on the basis of the following equation: Carcass grade = (4.0 X backfat thickness over the last rib, inches) (1.0 X muscling score). To apply this equation, muscling should be scored as follows: thin muscling = 1, average muscling = 2, and thick muscling = 3.
What are 3 items are assessed with pork quality?
The National Pork Board (NPB, 2013) uses this definition: “Pork quality encompasses all meat quality traits affecting processors' and consumers' costs and concerns, including pork color, water-holding capacity (drip loss), intramuscular fat (marbling) and palatability (tenderness, juiciness and flavor).” Similarly, ...
What could cause a pork carcass to be rated as unacceptable?
3 if their backfat thickness over the last rib is 1.25 to 1.49 inches. Carcasses with thick muscling will be graded U.S. No. 3 if their backfat thickness over the last rib is 1.50 to 1.74 inches. Carcasses with 1.75 inches or greater backfat thickness over the last rib cannot grade U.S. No.
Growth curves and growth patterns
Steven M. Lonergan, ... Dennis N. Marple, in The Science of Animal Growth and Meat Technology (Second Edition), 2019
Clinical Use of Ultrasound for Subcutaneous Fat Thickness Measurements in Dairy Cattle
Captured backfat images can be measured for BFT after freezing images using built-in measurement protocols in the instruments. Alternatively, images may be saved in a laptop or desktop PC to be measured using freely available image software like ImageJ 1.36b (http://rsb.info.nih.gov/ij/ or Dicom Works (http://dicom.online.fr/).
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
Disorders of Parturition and the Puerperium in the Gilt and Sow
Olli Aarno Peltoniemi, ... Claudio Oliviero, in Veterinary Reproduction and Obstetrics (Tenth Edition), 2019
Determining the lean content of pork carcasses
C. Pomar, ... G. Daumas, in Improving the Sensory and Nutritional Quality of Fresh Meat, 2009
Genomics of Food Animals
The level of mRNA expression for a given gene in a given condition is a quantitative trait in the same sense that egg production or backfat thickness might be, and in any segregating population, it should be possible to map the genetic polymorphisms that influence each gene's expression, an approach sometimes called ‘genetical genomics’ (Jansen and Nap, 2001; Rockman and Kruglyak, 2006 ).
Nutrition and Feeding Management to Alter Carcass Composition of Pigs and Cattle
A summary of 22 experiments involving 2627 pigs indicate the level of intramuscular fat in the longissimus is only slightly correlated (≈ 0.1 or less) with backfat thickness (Hays, 1968, 1993 ).
Summary and Implications
The variation in backfat of commodity pork has declined to the point some major packers are no longer measuring backfat depth, according to Matt Swaneck and colleagues a tIowa State University.
Introduction
The niche marketing of Berkshire pigs continues to grow in Iowa and the United States as the demand for high quality pork increases through the market chains. As the number of producers increases to meet the demand for Berkshire pork, concerns about maintaining consistency and eating quality are growing.
Materials and Methods
This study was conducted at the Iowa State University Western Research Farm.
Results and Discussion
Summarised in the table below are the initial and final pig weights, ultrasonic scans of backfat and (LEA), and the calculated carcass percent lean (74 per cent yield). Average trial weights were 92 and 83 pounds for the first scans and averaged 270 and 273 pounds for the off-test weights for trials 3 and 4, respectively.
Further Reading
For a related paper (on the live performance of these Berkshire pigs), click here.
Introduction
Over the past three years, we have observed that pig genotypes differ not only in the total amount of backfat, but also in the relative amounts of the three individual backfat layers - outer, middle and inner (Figure 1).
Materials and Methods
Three genotypes that have different rates of fat and lean growth were identified. One hundred twenty barrows and gilts were randomly assigned (4 pigs/pen basis) to a 3 x 2 factorial arrangement with sire line and sex as main effects.
Results and Discussion
From 165 to 264 lb live weight, Duroc-sired pigs demonstrated greater average daily gain and greater feed intake than did Pietrain and Large White-sired pigs (Table 1).
Future Objectives
Adipose tissue from the individual backfat layers of these pigs will be analyzed for the expression of a number of genes. The genes of interest include genes believed to be involved in adiposity and the regulation of feed intake.
