Full Text:


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.


All 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 interest

The authors declare no conflict of interest.

About the Authors

Andrey V. Pavlov
Genetika PIC Ltd
Russian Federation

Andrey V. Pavlov  — candidate of agricultural sciences, Director of Genetic and Technical Support

308000, Belgorod, Narodnyi bulvar, 79A Tel.: +7–4722–20–02–58

Andrey I. Rud

Russian Federation

Andrey I. Rud — doctor of agricultural sciences

Tel.: +7–4722–20–02–58 

Maxim A. Zankevich
Genetika PIC Ltd
Russian Federation

Maxim A. Zankevich — candidate of agricultural sciences, chief ex- pert on genetic support

308000, Belgorod, Narodnyi bulvar, 79A Tel.: +7–4722–20–02–58


1. Parkhomenko, E.G., Larionova, P.V. (2014). Comparison of ef ficiency of various methods of selection of pigs on backfat. Pigbreeding, 6, 13–16. (in Russian)

2. Rud, A.I., Larionova, P.V., Parkhomenko, E.G., Atamas, A.Yu., Zabolotnaya, А.A., Yudina, N.P. (2012). Receiving the desired cat egory swine carcasses. Zootechniya, 1, 17–20. (in Russian)

3. Fernández, A., García-Casco, J., De Pedro, E., Silió, L., Rodríguez, M.C. (2007). Genetic antagonism between intramuscular fat content and primal cuts in Iberian pigs? International Symposium on the Mediterranean Pig, Zaragoza: CIHEAM, 43–46.

4. Zakharov, А.N., Eder, А.V., Mittelshtein, T.M., Kozyrev, I.V. (2012). System for an objective assessment of the quality of por cine carcasses in the output of muscle tissue. Vsyo o myase, 4, 39–41. (in Russian)

5. Heritability of Primal Components (2002). [Electronic re source: heritability_primal_components Дата обращения Access date 17.05.2018]

6. Mérour, I., Hermesch, S., Jones, R.M., Tribout, T. (2009). Genetic correlations between carcase length, fat and muscle depths and primal cut weights in the French large white sire line. Proceedings of the 18th Conference of the Association for the Advancement of Animal Breeding and Genetics, Barossa Valley, South Australia, Australia, 195–198.

7. Rud, A.I., Larionova, P.V., Bykanov, A.V. (2011). Post slaughter evaluation of meat characteristics of the pigs carcasses. Pigbreeding, 7, 4–7. (in Russian)

Supplementary files

For citation: Pavlov A.V., Rud A.I., Zankevich M.A. THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS. Theory and practice of meat processing. 2018;3(2):33-39.

Views: 101


  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)