Contribution to study of evaluation of the quality of pig carcasses according to method recommended by EU with focus on withers fat thickness

The quality traits of Swedish landrace pig carcasses were investigated. According to short procedure of the method pf partial dissection described in detail by Walstra and Merkus (1996) the highest relative yield of muscle tissue in leg/ham, shoulder, back-loin section and belly-rib fat in carcasses of pigs with thinner withers fat - I group ( 65,76; 66,32; 50,70 and 53,95%). The highest relative share of intermuscular fat in shoulder, back-loin section and belly-rib fat was established in pigs with thicker withers fat - II group (3,16; 5,63 and 7,96%). Differences were significant at the level of 5%. Higher yield of muscle tissue in carcasses was determined in fatteners with thinner withers fat - I group (57,83%) and differences between I and II research groups weren?t significant (p>0,05).

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Contribution to the knowledge of the effect of back fat thickness on quality of carcass of Swedish landrace pigs

Biotechnology in Animal Husbandry ◽

10.2298/bah0702059k ◽

2007 ◽

Vol 23 (1-2) ◽

pp. 59-70 ◽

Cited By ~ 1

Author(s):

Olga Kosovac ◽

B. Zivkovic ◽

Cedomir Radovic ◽

G. Marinkov ◽

D. Tomasevic ◽

...

Keyword(s):

Subcutaneous Fat ◽

Relative Yield ◽

Strong Positive Correlation ◽

Fat Tissue ◽

Positive Correlation ◽

Intermuscular Fat ◽

Fat Thickness ◽

Pig Carcasses ◽

Subcutaneous Fat Tissue

In this paper a comparative research relating to evaluation of the quality of pig carcasses originating from Swedish Landrace was carried out, total of 248 fatteners divided into two groups depending on the back fat thickness on withers and back. Quality was determined by partial dissection of left carcass sides according to procedure recommended by EU. The effect of back fat thickness on withers and back on quality of carcass sides, i.e. its effect on the share of muscle tissue, skin with subcutaneous fat tissue and intermuscular fat tissue in carcass side, was investigated. Obtained data show that exhibited difference in meat yield between groups wasn't statistically significant (P>0,05) in any of the cases. However, by testing the differences in relative yield of skin with subcutaneous fat tissue of leg, share of intermuscular fat tissue of shoulder, LSD and TRS, significance at the level of 5% was determined in fatteners with greater back fat thickness on withers. Observed differences relating to the effect of back fat thickness on share of skin with subcutaneous fat tissue in the carcass were significant and highly significant (*P<0,05 and **P<0,01). Positive correlation of medium strength was established (0,66859) between back fat thickness and content of skin with subcutaneous fat tissue. Between the content of intermuscular fat tissue and back fat thickness a strong positive correlation was established (0,76648).

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Quality of carcass sides, yield and distribution of certain tissues in carcasses from pigs fattened in conventional way and on deep litter

Veterinarski glasnik ◽

10.2298/vetgl0804179k ◽

2008 ◽

Vol 62 (3-4) ◽

pp. 179-188 ◽

Cited By ~ 1

Author(s):

Olga Kosovac ◽

Branislav Zivkovic ◽

Tatjana Smiljakovic ◽

C. Radovic

Keyword(s):

Conventional Method ◽

Muscle Tissue ◽

Special Focus ◽

Housing Conditions ◽

Lower Mass ◽

Meat Yield ◽

Group I ◽

Pig Carcasses ◽

Group Yield

Objective of this research was to present and compare results of the research of the effect of two fattening methods, on deep litter and conventional method (without litter). Slaughter properties have been determined with special focus on distribution of certain tissues in pig carcasses fattened in two different ways. Research was carried out on meat, fattening pig breeds - Swedish landrace. Research included 115 fatteners from single farm in Vojvodina. Depending on the housing conditions, two groups were formed: first group - group I (60 heads in group) was housed on deep litter, and the second - group II (55 heads in group), without litter. At the end of the trial, pigs were slaughtered and dissection was performed on cooled (+4?C) left carcass sides and meat yield determined using the method of partial dissection (Walstra and Merkus, 1996). Carcass sides were cut in 12 parts. Based on the meat quantity in four main carcass parts: leg, shoulder, back-loin part (BLP) and belly-rib part (BRP), which contain 75% of total musculature mass and mass of tenderloin of carcass side, meat percentage in carcass sides was calculated according to formulation (Manojlovic Danica et al., 1999). Fatteners housed on deep litter had statistically significantly (**p<0.01) lower mass of cool carcass sides (38.38 kg) compared to fatteners housed without litter (40.90 kg). Higher absolute and relative shares of leg (10.22 kg and 25.02%) were established and higher absolute yield of shoulder (5.35 kg ) in fatteners housed in boxes without litter (II group). Yield of muscle tissue in leg, shoulder, BLP and BRP was higher in fatteners of the II group (without litter) compared to pigs fattened on deep litter, and also statistically highly significant differences were established in share of muscle tissue in shoulder (**p<0.01) and considerable differences in regard to share of muscle tissue in BRP (*p<0.05). Meat yield of pig carcass sides was determined by method of partial dissection, for fatteners housed on deep litter it was 47,92%, and in case of fatteners housed without litter it was 53.89%. Established differences were very significant (**p<0.01).

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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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Quality of ‘Semi-hot’ and Cold Boned, Vacuum-packaged Fresh Pork as Affected By Delayed or Immediate Chilling

Journal of Food Protection ◽

10.4315/0362-028x-52.9.650 ◽

1989 ◽

Vol 52 (9) ◽

pp. 650-654 ◽

Cited By ~ 12

Author(s):

RIËTTE L. J. M. VAN LAACK ◽

FRANS J. M. SMULDERS

Keyword(s):

Sensory Quality ◽

Sarcomere Length ◽

Protein Denaturation ◽

Large White ◽

Bacteriological Quality ◽

Sarcoplasmic Protein ◽

Pig Carcasses ◽

Landrace Pig ◽

Vacuum Storage

In 3 experiments, 53 Large White/Dutch Landrace pig carcasses with a normal rate of glycolysis, were selected from a commercial slaughterline. All carcasses were subjected to an initial 45 or 80 min period of blastchilling at −25°C. Subsequently of each carcass, one side was stored at 2±2°C to be cold boned and vacuum packaged after 24 h (n=53). The other sides were ‘semi-hot’ boned after a further 1 1/2–2 1/2 h equilibration period (i.e. at 4–5 h post mortem at loin-pH and -temperatures of approximately 5.9 and 14°C, respectively), and vacuum-packaged. The ‘semi-hot’ boned loin muscles were either conditioned for 4 h at 6–10°C before further chilling (n=27) or stored at 1 ± 1°C immediately (n=26) as were all other primals. Where assessed, total carcass yield (∑ fat, bone, meat) after ‘semi-hot’ boning was approximately 0.8% higher than after cold boning. After 12 days of vacuum storage major sensory quality traits of the loin and the bacteriological condition of the shoulder were assessed. Generally, neither time of boning nor delayed chilling affected sarcomere length, shear force, panel preference for tenderness, degree of sarcoplasmic protein denaturation, color (L-values) or percentage of drip in vacuum. The bacteriological quality of the ‘semi-hot’ boned and cold boned shoulders was similar. It is concluded that ‘semi-hot’ boning of pig carcasses does not appreciably affect sensory and bacteriological quality or pork. Furthermore, it appears that conditioning at high temperatures is not essential to improve tenderness of ‘semi-hot’ boned pork loins.

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Phenotypic and genetic analysis of carcass quality traits in pigs

Veterinarski glasnik ◽

10.2298/vetgl1304215l ◽

2013 ◽

Vol 67 (3-4) ◽

pp. 215-226 ◽

Cited By ~ 1

Author(s):

Dragomir Lukac ◽

Vitomir Vidovic ◽

Ljuba Strbac ◽

Desanka Punos ◽

Vladislav Visnjic ◽

...

Keyword(s):

Muscle Tissue ◽

Selection Criteria ◽

Neck Muscle ◽

Quality Traits ◽

Fat Tissue ◽

Genetic Changes ◽

Significant Difference ◽

Pig Carcasses ◽

The Given ◽

Additive Genes

The study of genetic quality traits included 284 randomly selected pig carcasses, derived from Landrace (96), Yorkshire (92) and Hampshire (96). Carcasses dissection was carried out by the model of EU 1992. With the average pig weight of 103 kg, the highest percentage of muscle with the smallest proportion of fat tissue was found in the neck (72.48 or 11.43%), all pig breeds, while in the abdominal rib part there was determined most fat tissue (36.19%), and the least muscle tissue was found in the back (55.94%). Also, the largest proportion of bones was found in the back and neck (15.82 or 15.64%) and lowest in the shoulder (9.92%). The largest share of muscle tissue was determined in the ham, followed by shoulder, abdominal rib part, back and finally neck. Most fat tissue was found in the ham, followed by abdominal rib part of the rib, back, shoulder and neck. The share of bones is greatest in the back and ham, followed by abdominal rib part, and shoulder and neck. Comparing the proportion of muscle tissue in the carcasses within the breeds, no statistically significant differences in the percentage of meat between two fertile breeds (Landrace and Yorkshire) was found, while there was statistically significant difference between the two fertile breeds and terminal Hampshire breed. On the other hand the influence of breed was highly significant on share of bones in the carcass, muscle tissue in the neck, bones in the ham, muscle tissue and bones in the abdominal rib part and shoulder, while it was of no importance on the share of fat tissue in the back, fat tissue and bones in the neck, muscle tissue in the ham, fat tissue in the abdominal rib part and shoulder. Breed had a highly significant impact on the amount of meat and bones in the carcasses. Because of the large influence breed on the tested quality traits, as well as the set selection criteria, the influence of breed is important. In other words, it is possible by proper selection, that is, in pure breed, to increase meat contents and reduce intramuscular fat in pig carcasses. Additive genes share, measured by heritability and repeatability coefficients, align the given qualities in medium and high genetic. The genetic variability is stabile and clear so it makes the guidance of genetic changes in desired direction justified.

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Quality traits of carcass sides and meat of Moravka and Mangalitsa pig breeds

Biotechnology in Animal Husbandry ◽

10.2298/bah1002021p ◽

2010 ◽

Vol 26 (1-2) ◽

pp. 21-27 ◽

Cited By ~ 8

Author(s):

M. Petrovic ◽

C. Radovic ◽

N. Parunovic ◽

M. Mijatovic ◽

D. Radojkovic ◽

...

Keyword(s):

Muscle Tissue ◽

Total Mass ◽

Phenotypic Variability ◽

Longissimus Dorsi ◽

Quality Traits ◽

Total Lipids ◽

Average Quantity ◽

Average Body ◽

Average Body Weight

Objective of this paper was to evaluate phenotypic variability of carcass side traits and quality of meat of fatteners (male castrated heads) of Moravka breed (M) and Mangalitsa (swallow-belly Mangalitsa - LM). The quantity and content of meat were determined based on dissection of left carcass sides (Walstra and Merkus, 1996). Also, nutritive properties of musculus longissimus dorsi (m.l.d.) were established. Obtained data were processed using GLM procedure of the program package SAS 9.1.3 (SAS Inst.Inc., 2002-2003). Results of the study show that Moravka fatteners had longer carcass sides (+6.82 and + 5.00 cm) compared to Mangalitsa breed, corrected to average body weight at slaughtering. Fatteners of M breed had in average higher total mass of back-loin part (+0.685, P<0.05) and average quantity of muscles in the same part of carcass side (+0.631 kg, P<0.01), compared to fatteners of LM breed. Also, they had higher quantity of muscle in belly-rib part (+0.237 kg, P<0.05) compared to LM. Share of muscle tissue in back-loin and belly-rib carcass side parts corrected for WCC, was higher in M carcass sides than in LM (P<0.01). Conversely, muscle tissue content in shoulders of Mangalitsa was higher (+4.8% ; P<0.05) than in Moravka. Share of muscle tissue in carcass sides of M pigs was by 4.3% higher compared to LM carcass sides. In m.l.d. of Moravka water content was higher (+6.1%, P<0.01), content of total lipids (-6.5%, P<0.05) and cholesterol (-19.68 mg/100 g, P<0.001) was lower than in Mangalitsa.

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Impact of live weight on the quality of pigs halves and meat of the large white breed

Biotechnology in Animal Husbandry ◽

10.2298/bah1103819k ◽

2011 ◽

Vol 27 (3) ◽

pp. 819-824

Author(s):

A. Kuzelov ◽

N. Taskov ◽

T. Angelkova ◽

E. Atanasova ◽

M. Mladenov

Keyword(s):

Meat Quality ◽

Body Mass ◽

Live Weight ◽

Large White ◽

Relative Share ◽

White Breed ◽

Mass Group ◽

Group B ◽

Pig Carcasses

The research was conducted on pig carcasses and meat of 12 pigs breed big Yorkshire fattened to approximately 125 kg body mass (group A), and 12 pigs of the same breed fattened to approximately 108 kg body mass (group B). Pigs were kept in the semi-outdoor system, with the same housing and feeding conditions. Meat quality was determined on the sample from M. longissimus dorsi, taken between the 13th and 14th rib. Body mass of pigs prior to slaughter 125..22 kg. and 108. 52 kg.) significantly influenced the quality of pigs breed big Yorkshire carcasses , but not the quality of the meat. Pigs with higher body mass (125.22 kg) had carcasses of different conformation (significantly higher relative share of yawl and abdominal rib -part and a lower relative share of less worth parts and shoulder) and composition (a lower relative share of meat on shoulder and a higher relative share of meat on abdominal-rib part) in relation to pigs with lower body mass (108.52 kg). The meat contents in carcasses was almost equal (47.04 % and 47.20%) in both analyzed groups of pigs. In terms of meat quality, that was usual, no significant differences (p>0.05) were determined between the analyzed groups of pigs.

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Influence of Immunocastration on Slaughter Traits and Boar Taint Compounds in Pigs Originating from Three Different Terminal Sire Lines

Animals ◽

10.3390/ani11010228 ◽

2021 ◽

Vol 11 (1) ◽

pp. 228

Author(s):

Ivona Djurkin Kušec ◽

Emilija Cimerman ◽

Martin Škrlep ◽

Danijel Karolyi ◽

Kristina Gvozdanović ◽

...

Keyword(s):

Meat Quality ◽

Cooking Loss ◽

Boar Taint ◽

Quality Traits ◽

Large White ◽

Significant Interaction Effect ◽

Meat Quality Traits ◽

Fat Thickness ◽

Terminal Sire

The aim of the research was to investigate the influence of terminal sire line (TSL) and male category (MC) on carcass and meat quality of commercial fatteners. The study was performed on 180 pigs originating from three terminal sire lines: A (Pietrain × Large White), B (pure Pietrain), and C (Pietrain × Duroc × Large White), being assigned to three groups according to MC: immunocastrates (IC, n = 60), surgical castrates (SC, n = 60) and entire males (EM, n = 60). TSL affected most of the carcass and meat quality traits, together with the androstenone concentration. At the same time, MC had a significant effect on fat thickness, ham circumference, drip loss, cooking loss and androstenone and skatole concentrations. A significant interaction effect was observed for carcass length and ham circumference, as well as for most of the measured meat quality traits (except cooking loss, CIE L*, CIE b*, and Warner Bratzler Shear Force (WBSF)). Among the three investigated sire lines, immunocastration was shown to be most beneficial for fatteners sired by the TSL C. However, if deciding to raise EM, fatteners from the TSL B are recommended in terms of carcass and meat quality, although strategies for avoiding boar taint in their carcasses must be taken into consideration.

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The Effect of Feeding System on the Carcass Quality of Crossbred Lambs with Texel

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun202068010017 ◽

2020 ◽

Vol 68 (1) ◽

pp. 17-24

Author(s):

Angela Cividini ◽

Dušan Terčič ◽

Mojca Simčič

Keyword(s):

Growth Rate ◽

Meat Quality ◽

Carcass Quality ◽

Quality Traits ◽

Feeding System ◽

Ad Libitum ◽

Daily Gain ◽

Effect Of Feeding ◽

Carcass Cuts

The aim of this study was to estimate the effect of feeding system on the growth rate and carcass quality of crossbred Improved Jezersko-Solčava x Texel (JSRT) lambs and to evaluate the effect of sex on these traits. The trial was conducted in nature according to the traditional rearing systems. The trial included 44 crossbred lambs, which were born and reared until the slaughter in three different flocks. In the age of 10 days suckled lambs were offered with ad libitum corresponding diets according to the feeding system. All lambs were slaughtered in seven consecutive days by the same procedure. The effect of feeding system significantly affected daily gain from birth to slaughter, EUROP carcass conformation and shoulder width. Likewise, the effect of sex significantly affected daily gain from birth to slaughter and internal fatness of carcasses. According to carcass cuts the feeding system significantly affected only the proportion of neck and leg. Considering meat quality traits, feeding system had a significant effect on the pH 45 and CIE a* values. In this study, we could speculate that more than the feeding system the growth and the carcass traits as well as meat traits were affected by the amount of the supplement.

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PSIV-B-28 Late-Breaking: Performance and carcass quality of Nelore bull’s progenies with contrasting traits for precocity, growth and muscularity

Journal of Animal Science ◽

10.1093/jas/skz258.644 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 319-321

Author(s):

Taiane S Martins ◽

Juliana Silva ◽

Lenise Mueller ◽

Tamyres Amorim ◽

Annelise Aila G Lobo ◽

...

Keyword(s):

Feed Efficiency ◽

Average Daily Gain ◽

Backfat Thickness ◽

Longissimus Muscle ◽

Muscle Area ◽

Final Body Weight ◽

Fat Thickness ◽

Nelore Cattle ◽

Daily Gain

Abstract The goal of this study was to evaluate the performance and the carcass traits of Nelore cattle progenies from bulls selected by contrasting traits for precocity, growth and muscularity, through the Expected Progeny Difference (EPD). One hundred and five Nelore bulls (initial weight of 350kg±15kg) and 20 months of age were confined and fed with same diet (73% of concentrate). Thirty-two animals were selected to create the contrasting groups for precocity, growth and muscularity (16 animals assigned as a low EPD group - LEPD and 16 animals assigned as a high EPD group - HEPD), based on the EPD of their parents. The ribeye area and backfat thickness were performed by ultrasonography of 12–13th rib fat thickness and longissimus muscle area (LMA), as well as rump fat thickness (RF) measurements. Animals were harvested after 100 days and during the deboning, meat cuts were weight for cutting yield. The animals selected for the HEPD group had greater average daily gain (P = 0.006), which can be explained by the higher feed intake (P = 0.006). However, there are no difference between groups for the final body weight (P = 0.254) and feed efficiency (P = 0.715). The LEPD group presented higher dressing percentage (P = 0.028). Although the groups evaluated did not presented difference in LMA (P = 0.329) and weight of longissimus muscle (P = 0.480), the weight of rump displayed heaviest in the HEPD (P = 0.037). There was no difference between groups for RF (P = 0.086). Nevertheless, backfat thickness was higher in HEPD group (P = 0.006). The present study indicates that Nelore cattle progenies, with parents displaying higher potential for precocity, growth, and muscularity, show greater backfat thickness and weightiest of rump than the other genetic backgrounds. Thanks to FAPESP for the scholarship (Grant # 2017/02349–1).

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