A comparison of the optical probe HGP and the ultrasonic devices Renco and Pie Medical for estimation of the lean meat proportion in pig carcasses

AbstractFat (and muscle) thickness measurements were carried out in five slaughterhouses on 174 selected carcasses to compare the Hennessy Grading Probe (HGP) with the Renco Lean-Meater (Renco) and Pie Medical ultrasonic devices for their ability to predict the lean meat proportion of pig carcasses. The day after selection, all left carcass sides were dissected according to the simplified European Union (EU) reference method. In addition 44 of these sides were further dissected according to the full EU reference method.In a further set of slaughterhouses it was found impossible to measure fat thickness with the Renco and Pie Medical ultrasonic device due to extreme singeing of the carcasses. From the five slaughterhouses, between third and fourth from last rib, 6 cm off the dorsal mid line, observations on fat thickness with HGP and Pie Medical were similar but observations with Renco were significantly lower (F < 0·001). Correlations between fat thickness measurements taken with HGP, Renco and Pie Medical all exceeded 0·95.In terms of residual standard deviations of prediction formulae, the HGP performed highly better than Renco or Pie Medical (23·7, 25·1 and 24·9 g/kg respectively). These results, together with practical problems, make the use of ultrasonic measurements under practical conditions at present less feasible than using the HGP.

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Prediction of lean meat proportion in pig carcasses and in the major cuts from multiple measurements made with the Hennessy Grading Probe

Animal Science ◽

10.1017/s000335610000756x ◽

1994 ◽

Vol 59 (1) ◽

pp. 119-123 ◽

Cited By ~ 13

Author(s):

B. Hulsegge ◽

P. Sterrenburg ◽

G. S. M. Merkus

Keyword(s):

Subcutaneous Fat ◽

Reference Method ◽

Muscle Thickness ◽

Superficial Layer ◽

Accurate Estimation ◽

Thoracic Vertebrae ◽

Multiple Site ◽

Lean Meat ◽

Definition Of ◽

Pig Carcasses

AbstractMeasurements were carried out on 200 selected carcasses in order to investigate whether single or multiple site measurements could provide an accurate estimation of the lean meat proportion in the carcass and the major cuts i.e. ham, shoulder, loin and belly. Fat measurements were taken with the Hennessy Grading Probe II at 17 sites on the left side of the carcass, and muscle measurements at four of these sites. The day after selection 200 left sides were dissected according to the simplified European Community (EC) reference method.Fifty of these left sides were further dissected according to the full EC reference method. The use of multiple site measurements, compared with a single site measurement, only slightly reduced the residual s.d. of the estimated lean meat proportion in the carcass and the major cuts, e.g. addition of a second site measurement reduced the residual s.d. values by 0·3 to 1·3 gjkg only. The measurement between the 13th and 14th thoracic vertebrae, 7 cm off the dorsal mid line, appeared to be the best single estimator, of the sites probed, for lean meat proportion in the carcass and in the major cuts. Prediction of lean meat proportion in the belly appeared to be problematic (residual s.d.> 29 g/kg).During the experiment two problems emerged. Firstly, the algorithm, which calculates fat and muscle thickness from the optically measured tissue profile, was not appropriate for every site. Secondly, the definition of the probing position did not always coincide with the anatomical position of the intended superficial layer of muscle underneath the subcutaneous fat.

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A comparison of different predictors of the lean content of pig carcasses 1. Predictors for use in commercial classification and grading

Animal Science ◽

10.1017/s0003356100023084 ◽

1979 ◽

Vol 28 (1) ◽

pp. 87-96 ◽

Cited By ~ 39

Author(s):

A. J. Kempster ◽

D. G. Evans

Keyword(s):

Cervical Vertebrae ◽

Lumbar Vertebrae ◽

Optical Probe ◽

Precise Prediction ◽

Fat Thickness ◽

Pig Carcasses ◽

Thickness Measurements ◽

Carcass Measurement ◽

Weight Groups ◽

Probe Measurements

ABSTRACTCarcass measurement and dissection data for 1176 pigs were used to examine the suitability of different measurements for predicting carcass lean percentage in commercial classification and grading. Three carcass weight groups with means of 47, 72 and 93 kg, were analysed separately. Similar results were obtained and those for the 72 kg group are given in this abstract. The s.d. of percentage carcass lean in this group was 3·84. Visual conformation score, carcass length and m. longissimus depth were valueless as predictors (residual s.d. of carcass lean percentages were 3·84, 3·77 and 3·80 respectively). Fat thickness measurements taken on the exposed surface of the split carcass provided a less precise prediction (best residual s.d.=2·89) than fat measurements taken over the m. longissimus using the optical probe (best residual s.d. = 2·20). The probe measurements were taken 6·5 cm from the dorsal mid line at fixed positions along the carcass from 4/5th cervical vertebrae to the 5/6th lumbar vertebrae. Precision of prediction showed a regular pattern with highest levels at the last rib (the P2 position currently used in the Meat and Livestock Commission classification scheme) and at the 13th rib, with lower values anteriorly and posteriorly. These two measurements in multiple regression were more precise than any other pair of measurements for predicting both percentage carcass lean (residual s.d. = 2·16) and the lean percentage in individual primal joints.

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Choice of probing site for classification of live pigs using ultrasonic measurements

Animal Science ◽

10.1017/s1357729800050670 ◽

1999 ◽

Vol 68 (4) ◽

pp. 641-645 ◽

Cited By ~ 4

Author(s):

B. Hulsegge ◽

G. Mateman ◽

G. S. M. Merkus ◽

P. Walstra

Keyword(s):

Accurate Predictor ◽

Lean Meat ◽

A Value ◽

Ultrasonic Measurements ◽

Fat Thickness ◽

Highly Correlated ◽

A Site ◽

Thickness Measurements ◽

Made In

AbstractBody length and ultrasonic fat thickness measurements were taken on 86 live pigs in order to find an optimal probing site for estimation of lean meat proportion. The next day pigs were slaughtered and measurements with the Hennessy Grading Probe (HGP) were made in order to estimate the lean meat proportion.Fat thickness, 6 cm off the dorsal mid line, increased from a value of 9·5 mm at a site 4 cm cranial to the last rib, progressively through intermediate sites to a value of 12·4 mm, 22 cm cranial to the last rib. Fat thickness measurements at different sites (live pigs) were highly correlated with HGP fat thickness at the site between 3rd and 4th from last rib (3/4 LR) and estimated lean meat proportion (carcasses); correlations ranged from 0.80 to 0.89 and -071 to -0.85 respectively. The most accurate predictor of estimated lean meat proportion from the live pig measurements was the measurement at 18 cm cranial to the last rib. Measurement at the site half the distance between the occipital bone and the base of the tail (midpoint) was the second-best for estimated lean meat proportion.Generally, this midpoint on live pigs was situated around the 3/4 LR on carcasses. However, the range was considerable. Half of the number of animals had a midpoint in the range of -2.5 to 2.5 cm from 3/4 LR. The site midpoint is easily located on the animal and the results of this study suggest that it can be used as an accurate predictor of estimated lean meat proportion. Therefore it can serve as the probing site for classification of live pigs.

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Improvement of accuracy in the estimation of lean meat content in pig carcasses

Czech Journal of Animal Science ◽

10.17221/314-cjas ◽

2008 ◽

Vol 53 (No. 5) ◽

pp. 204-211 ◽

Cited By ~ 3

Author(s):

M. Vítek ◽

J. Pulkrábek ◽

L. Vališ ◽

L. David ◽

J. Wolf

Keyword(s):

Correlation Coefficient ◽

Muscle Thickness ◽

Dorsal Midline ◽

Lean Meat ◽

Meat Content ◽

Longissimus Lumborum ◽

Fat Thickness ◽

Left And Right ◽

Pig Carcasses ◽

Carcass Cuts

Fat thickness including skin and muscle depth measured on the left carcass side between the second and third from the last rib 70 mm off the dorsal midline were measured in a total of 168 pig hybrid carcasses. The lean meat content was then determined on the basis of simplified dissections of the carcasses. Multiple regressions of the measurements of the fat and muscle thickness on the lean meat content obtained by dissections were used to construct the following basic regression formulae for the ultrasound and probe apparatuses: γIS-D-05 = 60.69798 – 0.89211SIS-D-05 + 0.10560MIS-D-05 and γ IS-D-15 = 60.92452 – 0.77248SIS-D-15 + 0.11329MIS-D-15, respectively. To increase the accuracy of the prediction formulae, additional measures were included in the calculation which reduced se by 0.48 to 0.54 percent points. The relationships between the lean meat content and other indicators of carcass value were also assessed. The highest correlation coefficient was determined in the ratio of the fat cover area above the musculus longissimus lumborum et thoracis (MLLT) to the MLLT area (r = –0.87). On the contrary, the lean meat content demonstrated the lowest correlation with the cold carcass weight (r = –0.25). Major carcass cuts (ham, loin, shoulder, belly with bones) from the carcasses classified in different SEUROP classes were evaluated. Significant differences between the classes were found in the proportions of cuts without fat cover, fat thickness measured at point “P2”, and fat thickness measured on the midline plane separating the left and right sides of the carcass.

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An evaluation of the Hennessy and Chong Fat Depth Indicator, and the Ulster Probe, for use in pig carcass classification and grading

Animal Science ◽

10.1017/s0003356100031718 ◽

1981 ◽

Vol 33 (3) ◽

pp. 319-324 ◽

Cited By ~ 19

Author(s):

A. J. Kempster ◽

J. P. Chadwick ◽

D. W. Jones ◽

A. Cuthbertson

Keyword(s):

Standard Deviation ◽

Multiple Regression ◽

Lumbar Vertebrae ◽

Optical Probe ◽

Carcass Weight ◽

Residual Standard Deviation ◽

Fat Thickness ◽

Prediction Residual ◽

Thickness Measurements ◽

Cut Surface

ABSTRACTThe Hennessy and Chong Fat Depth Indicator and the Ulster Probe automatic recording instruments developed for measuring fat thickness were tested against the optical probe for use in pig carcass classification and grading.Fat thickness measurements were taken using each probe 60 mm from the dorsal mid-line over the m. longissimus at the positions of the 3rd/4th lumbar vertebrae, 3rd/4th last ribs and last rib on a total of 110 hot carcasses covering the range of market weights in Great Britain. The standard deviation of carcass lean proportion at equal carcass weight was 35·4 g/kg.The instruments differed little in the precision of carcass lean proportion prediction: residual standard deviation (g/kg) for the multiple regression with carcass weight and the best individual fat measurement for each probe were: last rib optical probe, 22·1; last rib Ulster Probe, 22·7; and 3rd/4th last rib Fat Depth Indicator, 21/6. Residual standard deviation (g/kg) for carcass lean proportion prediction from carcass weight and all three fat measurements in multiple regression were 21·3 optical probe, 21·3 Ulster Probe and 201 Fat Depth Indicator.Similar mean fat measurements were obtained from the optical probe and Fat Depth Indicator, and for these instruments, but to a lesser extent for the Ulster Probe, the regression relationships with each other and with fat thickness measurements taken on the cut surface of the cold carcass were also similar.The differences recorded in precision are unlikely to be sufficiently important to influence the choice of one probe rather than another.

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Seasonal and year dynamics in the quality characteristics in pig carcasses

Biotechnology in Animal Husbandry ◽

10.2298/bah1604341n ◽

2016 ◽

Vol 32 (4) ◽

pp. 341-352 ◽

Cited By ~ 1

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.

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An evaluation of the Hennessy Grading Probe and the SFK Fat-o-Meater for use in pig carcass classification and grading

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600014446 ◽

1984 ◽

Vol 1984 ◽

pp. 87-87

Author(s):

A J Kempster ◽

J P Chadwick ◽

D W Jones

Keyword(s):

Classification Scheme ◽

Optical Probe ◽

Precise Prediction ◽

Fat Thickness ◽

Thickness Measurements

Fat thickness measurements taken laterally over the M. longissimus in the caudal rib region normally provide a more precise prediction of carcass lean content than other measurements suitable for use in classification and grading schemes. Such measurements are currently taken using the Danish optical probe (intrascope) in the national pig carcass classification scheme operated by MLC.

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Results of pig carcass classification according to SEUROP in the Czech Republic

Czech Journal of Animal Science ◽

10.17221/1662-cjas ◽

2009 ◽

Vol 54 (No. 5) ◽

pp. 217-228 ◽

Cited By ~ 2

Author(s):

J. Kvapilík ◽

J. Přibyl ◽

Z. Růžička ◽

D. Řehák

Keyword(s):

Statistical Models ◽

Time Trend ◽

Correlation Coefficients ◽

Muscle Thickness ◽

Data Set ◽

The Czech Republic ◽

Large Size ◽

Fat Thickness ◽

Pig Carcasses ◽

The Eu

Through data analysis of 7 571 883 pig carcasses slaughtered from 2004 to 2007 the means of quality classes (QC) 2.32, lean meat percentage (LM) 55.83%, carcass weight (CW) 87.21 kg, muscle thickness (MT) 61.95 mm and fat thickness (FT) 15.95 mm were determined. The highest correlation coefficients are between QC and LM (r = –0.920), LM and FT (–0.900) as well as QC and FT (0.828), the lowest between FT and MT (r = –0.084). Quality class as the dominant indicator is influenced mainly by LM, which explains from 77% to 89% of variability in the case of linear regression. Among the eight methods of pig carcass classification the FOM apparatus was used the most frequently (46.5% carcasses) followed by the ULTRA-FOM 300 apparatus (15.6%), another apparatus (13.2%) and by the IS-D-05 unit (9.8%). In the statistical models used all effects (differences) are statistically significant because of the large size of the data set. The results from the separate evaluation of each cross-classified effect are that EV has the largest influence and year-season and methods have a smaller influence. The time trend (42 months) documents stable CW and MT, a slight increase in LM and improvement of QC. The estimated results indicate the successful introduction of pig carcass classification in the CR after accession to the EU.

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The effect of sex, carcass mass, back fat thickness and lean meat content on pork ham and loin characteristics

Archives Animal Breeding ◽

10.5194/aab-59-51-2016 ◽

2016 ◽

Vol 59 (1) ◽

pp. 51-57 ◽

Cited By ~ 6

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).

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ULTRASONIC MEASUREMENTS OF BEEF BULLS IN PERFORMANCE-TESTING PROGRAMS

Canadian Journal of Animal Science ◽

10.4141/cjas73-098 ◽

1973 ◽

Vol 53 (4) ◽

pp. 629-636 ◽

Cited By ~ 4

Author(s):

J. W. WILTON ◽

T. D. BURGESS ◽

T. R. BATRA

Keyword(s):

Performance Test ◽

Performance Testing ◽

Longissimus Muscle ◽

Muscle Area ◽

A Value ◽

Ultrasonic Measurements ◽

Partial Correlations ◽

Fat Thickness ◽

Beef Bulls ◽

Thickness Measurements

Fat thickness and longissimus muscle area were measured ultrasonically on 229 beef bulls on performance test. Charolais bulls were leaner than Hereford and Angus at both start and end of test and grew more quickly. Rate of gain on test was not related to initial age, weight or fat thickness, with partial correlations of.00,.22, and −.01, respectively, for Charolais, and.08,.06, and −.05, respectively, for Hereford. Rate of gain on test was not highly related to final fat thickness and longissimus muscle area nor to changes in fatness and muscle area during test, correlations with rate of gain being.14,.21,.06, and.02, respectively, for Charolais, and.15,.23,.22, and.12 for Hereford. Predicted retail yield gains per day on test were very closely related to liveweight gains on test, with correlations of.99 for both Charolais and Hereford. Fat thickness measurements do not appear to have any value if used to predict retail yield per day, but might have a value in identifying beef bulls that exceed acceptable fat thickness by the end of test.

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