Tissue quality in lean pigs

1984 ◽  
Vol 8 ◽  
pp. 97-97
Author(s):  
J. D. Wood ◽  
A. J. Brown ◽  
M. Enser ◽  
R. C. D. Jones
Keyword(s):  
Eating Quality ◽  
Tissue Quality ◽  
Lean Meat ◽  
Fat Reduction ◽  
Intermuscular Fat ◽  
Pig Carcasses ◽  
Lean Pork

Pig carcasses have become progressively leaner over the last 10 years, a necessary trend to satisfy consumer requirements for lean meat. However, this trend has not always been welcomed by the meat trade. For instance, the headline “No to Further Fat Reduction” appeared in the Meat Trades Journal of September 2, 1982. Concern has been expressed over lack of eating quality in very lean pork and certain aspects of lean carcasses as follows:— soft, floppy backfat— carcasses do not set after chilling, making cutting or slicing difficult— separation occurs between backfat layers, between backfat and muscle and between intermuscular fat and muscle.

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 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 Erratum to: Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique

2019 ◽  
Vol 39 (3) ◽  
pp. 520-520
Author(s):  
Santosh Lohumi ◽  
Collins Wakholi ◽  
Jong Ho Baek ◽  
Byeoung Do Kim ◽  
Se Joo Kang ◽  
...  
Keyword(s):  
Machine Vision ◽  
Meat Yield ◽  
Lean Meat ◽  
South Korean ◽  
Pig Carcasses ◽  
Vision Technique ◽  
Nondestructive Estimation

scholarly journals Seasonal and year dynamics in the quality characteristics in pig carcasses

2016 ◽  
Vol 32 (4) ◽  
pp. 341-352 ◽  
Author(s):  
Jivko Nakev ◽  
Teodora Popova ◽  
Maya Ignatova ◽  
Penka Marinova ◽  
Tania Nikolova
Keyword(s):  
Carcass Characteristics ◽  
Quality Characteristics ◽  
Commercial Production ◽  
The Other ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Finishing Pigs ◽  
Lean Meat ◽  
Fat Thickness ◽  
Pig Carcasses

The aim of our study was to assess the dynamics of the characteristics in pig carcasses as affected by the season and year of slaughter. A total of 106 027 carcasses of growing-finishing pigs of commercial production, slaughtered in the same abattoir in 2014 and 2015 were included in the study. The carcasses were classified using UltraFOM 200 device, as the characteristics controlled were back-fat thickness at two locations and the depth of m. Longissimus dorsi. These measurements were used to further determine the lean meat percentage. The results of the study showed significant differences in the dynamics of changes of carcass characteristics during the seasons and the years. The highest lean meat percentage was found in summer (56.48%), followed by spring (56.34%), autumn (56.29%) and winter (56.10%). On the other hand, the pigs slaughtered in winter displayed highest carcass weight and back-fat thickness at both locations.

Accounting for subpopulations in prediction of the proportion of lean meat of pig carcasses

1993 ◽  
Vol 57 (1) ◽  
pp. 147-152 ◽  
Author(s):  
B. Engel ◽  
P. Walstra
Keyword(s):  
The Netherlands ◽  
Additional Data ◽  
Extreme Values ◽  
Sufficient Accuracy ◽  
Extra Cost ◽  
Sampling Scheme ◽  
Prediction Formula ◽  
Lean Meat ◽  
Stratified Sample ◽  
Pig Carcasses

AbstractIn a dissection trial in The Netherlands two subpopulations were distinguished: gilts and castrated males. The sampling scheme, which emphasizes extreme values for the proportion of lean meat in the carcass, was followed for the two sexes separately, to ensure sufficient accuracy for a comparison between them. Significant differences between the prediction formulae for the lean meat proportion for the two sexes were found. Since it is not possible to use separate prediction formulae for the sexes in Dutch slaughterhouses, the formulae had to be combined into one overall prediction formula. In this paper it is shown how the separate prediction formulae for the sexes may be combined, utilizing additional data, not involving dissection, which were easily collected on the slaughterline, at little extra cost. The method can be extended to cover any number of subpopulations. Two objectives can be achieved at the same time: subpopulations may be compared accurately on the basis of a stratified sample and from the results of the comparison an efficient, unbiased, overall prediction formula may be distilled.

Meat yield and subjective muscle scores in medium weight steers

1993 ◽  
Vol 33 (7) ◽  
pp. 825 ◽  
Author(s):  
D Perry ◽  
AP Yeates ◽  
WA McKiernan
Keyword(s):  
Negative Correlation ◽  
Regression Models ◽  
Subcutaneous Fat ◽  
Carcass Weight ◽  
Muscle Area ◽  
Eye Muscle ◽  
Meat Yield ◽  
Lean Meat ◽  
Intermuscular Fat ◽  
Medium Weight

The association between visually assessed muscle scores on live steers and their carcasses, eye muscle area, and the yield of saleable and lean meat was determined on 156 steers of mixed breeds (mean carcass weight 282 kg, mean P8 fat depth 13 mm). The contribution of subcutaneous and intermuscular fat to differences in saleable meat yield was also investigated. There was a negative correlation between P8 fat depth and both live ( r = -0.21) and carcass muscle score (r. = -0.31); therefore, the assessors were not scoring fatter steers as having better shape. The correlation between live and carcass muscle scores was 0.79. The correlation between carcass muscle score and eye muscle area was 0.58. When live muscle score, carcass muscle score, or eye muscle area was included in regression models already containing weight and fat depth, there was a significant (P<0.001) increase in the amount of variation in saleable and lean meat yield explained by the models. At the same liveweight and fat depth, a change in live muscle score from C (moderately muscled) to B (well muscled) was accompanied by an increase of 1.7% in saleable meat and 2.2% in lean meat, when these were expressed as a percentage of carcass weight. The equivalent change in carcass muscle score in carcasses of the same weight and f a t depth was accompanied by an increase of 1.9% in saleable meat and 2.4% in lean meat. The increased weight of saleable meat was not due to an increase in the dissected fat content of the meat. Weight of subcutaneous fat decreased as muscle score increased (P<0.01). There was no significant association between the amount of intermuscular fat and either live or carcass muscle score (r. = -0.075 and -0.18, respectively).

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;

Current and future issues facing red meat quality in a competitive market and how to manage continuous improvement

2011 ◽  
Vol 51 (1) ◽  
pp. 13 ◽  
Author(s):  
D. W. Pethick ◽  
A. J. Ball ◽  
R. G. Banks ◽  
J. F. Hocquette
Keyword(s):  
Meat Quality ◽  
Nutritive Value ◽  
Cost Effective ◽  
Future Research ◽  
Eating Quality ◽  
Biological Interactions ◽  
Quality Improvements ◽  
Meat Yield ◽  
Lean Meat ◽  
Important Quality

This paper discusses current and future issues facing lamb and beef meat quality and proposes strategies to manage quality improvements into the future. Based on survey data of Australian consumers and whole supply chain profit drivers, it is argued that the three most important quality areas for future research are lean meat yield, eating quality and human nutritive value. These areas have complex biological interactions, both antagonistic and complimentary, which require careful management so as to produce the best outcome for industry and the consumer. It is argued that the best way forward is to undertake collaborative research that encompasses industry production, meat science and genetics simultaneously. The case study of the Australian lamb industry is used as a suggested model for future progression, whereby a large breeding program forms the central focus of numerous research and delivery activities. Another issue raised is the need for strong and cost-effective industry systems that are able to effectively utilise outcomes from genetics, lean meat yield and eating quality to deliver the research results.

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