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

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.

Contribution

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.

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