EVALUATION OF THE DESTRON PG-100 ELECTRONIC PROBE FOR GRADING WARM PORK CARCASSES

1987 ◽  
Vol 67 (1) ◽  
pp. 209-212 ◽  
Author(s):  
W. R. USBORNE ◽  
D. MENTON ◽  
I. McMILLAN
Keyword(s):  
Key Words ◽  
Regression Equation ◽  
Carcass Weight ◽  
Weight Range ◽  
Electronic Probe ◽  
Probe Measurements

The Destron PG-100 electronic grading probe was evaluated for prediction of lean yield, comparison with the ruler measurement, and precision on 204 pork carcasses representing equal numbers of barrows and gilts and a warm carcass weight range of 56.8–111.4 kg. A complete cutout was done on the left side from each carcass to determine a regression equation for prediction of lean yield from the probe measurements of thickness of fat and muscle between the 3rd and 4th last rib, 7 cm off the mid-line. The Hennessy probe was used as the standard for this study. Both probes performed equally well when compared with the ruler measurement and in their ability to predict lean yield. Key words: Electronic grading, pork carcasses, pork grading

Comparing the Canadian pork lean yields and grading indexes predicted from grading methods based on Destron and Hennessy probe measurements

2003 ◽  
Vol 83 (3) ◽  
pp. 451-458 ◽  
Author(s):  
C. Pomar and M. Marcoux
Keyword(s):  
Key Words ◽  
Carcass Weight ◽  
Yield Prediction ◽  
Probe Measurements

In Canada, actual grading methods based on Destron (DPG) and Hennessy (HGP) probe measurements were approved in 1994. This study was undertaken to verify if both grading methods predict similar lean yields and grading indexes in actual pork carcasses. Data from the following four databases were used, and included hot carcass weight, and backfat and muscle depths as measured by both probes: 1281 carcasses from the 1992 National Cutout, 495 and 76 carcasses from 1997 and 1998 Fédération des Producteurs de Porc du Québec studies respectively, and 266 from a 1999 Agriculture and Agri-Food Canada study. Probes were inserted alternatively at the Canadian grading site. Grading indexes were assigned from a 1999 official grid. For the four studied databases, the HGP-DPG lean yields were different from zero (P < 0.0001) with values of 0.33, 0.35, 0.36 and 0.18%, chronologically. The HGP-DPG grading indexes were also different from zero with values of 0.51 (P < 0.0001), 0.36 (P < 0.0001) and 0.50 (P < 0.0001), 0.21 (P < 0.09), respectively. The slope between lean yields and indexes were different from one, indicating that the underestimation of lean yields and indexes by the DPG method increased with carcass leanness. Key words: Pork, Hennessy, Destron, probes, lean yield, prediction

Halothane genotype by weight interactions on lean yield from pork carcasses

1991 ◽  
Vol 71 (3) ◽  
pp. 633-643 ◽  
Author(s):  
A. P. Sather ◽  
S. D. M. Jones ◽  
A. K. W. Tong
Keyword(s):  
Key Words ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Apparent Increase ◽  
Slaughter Weight ◽  
Weight Range ◽  
Yorkshire Pigs ◽  
Dressing Percentage ◽  
Relative Differences ◽  
Crossbred Pigs

Data on 42 halothane-sensitive pigs (HSL, nn-genotype), 169 Lacombe pigs (LAC, NN-genotype), 41 crossbred pigs (XBD, Nn-genotype), and 72 Yorkshire pigs (YRK, NN-genotype) representing 145 gilts and 179 castrates, were obtained over the liveweight range from 74.0 to 134.5 kg (average 105 kg) to examine the effect of genotype, gender and slaughter weight on the composition of the four lean cuts (ham, loin, picnic and butt). Gilts had a greater proportion of dissectible lean from lean cuts than castrates (557 ± 2.8 vs. 525 ± 2.6 g kg−1). The HSL pigs had the highest and LAC pigs the lowest commercial dressing percentage, increasing respectively from 85.3 to 86.0% and 79.7 kg to 82.6% as slaughter weight increased from 80 to 130 kg. Corresponding figures for XBD and YRK pigs, were 82.5 to 85.4 and 80.6 to 84.6%, respectively. Dissectible lean from lean cuts from 65-kg carcasses was 606, 525, 536 and 575 g kg−1 for HSL, XBD, LAC and YRK pigs, respectively. Corresponding figures for 85-kg and 105-kg carcasses were 574, 525, 515, and 555 g kg−1 and 542, 525, 494, and 535 g kg−1, respectively from HSL, XBD, LAC and YRK pigs. LAC and YRK pigs, each with exclusively NN-genotypes but differing in composition of lean cuts, maintained their relative differences in composition over the weight range studied. Heterogeneity of slopes for changes in proportion of lean in the lean cuts with increasing weight among the HSL, XBD and LAC pigs implied a genotype × weight interaction that could best by explained by an apparent increase in the dominance of the halothane gene with increasing carcass weight. Key words: Swine, carcass composition, halothane gene, weight, Lacombe, Yorkshire

CRITERIA OF BELLY BACON DESIRABILITY. I. FAT–LEAN RATIO OF THE PORK BELLY IN RELATION TO BACKFAT, CARCASS WEIGHT AND SPECIFIC GRAVITY

1975 ◽  
Vol 55 (4) ◽  
pp. 641-648 ◽  
Author(s):  
H. T. FREDEEN ◽  
A. H. MARTIN ◽  
J. G. McANDREWS ◽  
D. S. HARBISON
Keyword(s):  
Sex Differences ◽  
Regression Analysis ◽  
Specific Gravity ◽  
Total Population ◽  
Regression Equation ◽  
Carcass Weight ◽  
Backfat Thickness ◽  
Linear Fashion ◽  
Weight Range ◽  
Variance Explained

Belly composition in relation to specific gravity of the cured belly and weight and backfat measurements of the carcass was evaluated on a sample of 730 carcasses. Substantial sex differences were observed with boars (n = 109) having 4.5% less fat in the belly than gilts (n = 379) and gilts 2.7% less fat than castrates (n = 242). Percent fat of belly increased in a linear fashion with increasing backfat thickness with the change consistent for each sex across the carcass weight range (56–90 kg). In regression analysis of the total population, backfat explained 46.1% of the total variance in percent fat of the belly, weight after backfat 0.5% and specific gravity after weight 36.1%. Inclusion of sex in the regression equation increased the proportion of variance explained by 0.4% (from 82.7 to 83.1). Carcass weight, backfat thickness, and percent fat in the belly were directly related to belly weight expressed as a proportion of carcass weight and inversely related to percent curing shrink.

THE PREDICTION OF BEEF CARCASS LEAN CONTENT BY AN ELECTRONIC PROBE, A VISUAL SCORING SYSTEM AND CARCASS MEASUREMENTS

1989 ◽  
Vol 69 (3) ◽  
pp. 641-648 ◽  
Author(s):  
S. D. M. JONES ◽  
A. K. W. TONG ◽  
W. M. ROBERTSON
Keyword(s):  
Key Words ◽  
Scoring System ◽  
Muscle Thickness ◽  
Accurate Assessment ◽  
Visual Scoring ◽  
Beef Carcasses ◽  
Electronic Probe ◽  
Fat Thickness ◽  
Probe Measurements ◽  
Beef Carcass

Five hundred and thirty-one beef carcasses were used to establish if Hennessy Grading Probe (HGP) measurements provided a more accurate assessment of carcass lean content than a visual scoring system or linear carcass measurements. Carcasses were probed at the 5th/6th, 11th/12th, 12th/13th ribs, 2nd/3rd lumbar and sacral crest position (P8). Carcasses were then visually appraised for overall fat cover and muscle thickness. Following 24 h of cooling, the measurements by HGP and visual scores were repeated. Fat thickness and loin eye area were recorded at the 12th rib. Precision for the prediction of carcass lean by HGP was similar in warm or cold carcasses and the lowest error of prediction for the probe was associated with measurements made at the 12th/13th rib (RSD 31.8 g kg−1). A combined visual score for overall fat cover and muscle thickness was more precise (RSD 28.6 g kg−1) than probe measurements for predicting lean yield in warm and cold carcasses. Canada grade had the lowest precision (RSD 34.7 g kg−1) for predicting lean yield, but measurements of average fat thickness and loin eye area at the 12th rib gave the best overall prediction (RSD 27.1 g kg−1) of carcass lean content. It was concluded that the HGP provided a method to classify warm carcasses for lean content, but the improvement in precision over conventional grading procedures was not large. Key words: Beef, carcass, grading, Hennessy grading probe, composition

Effects of backfat thickness and carcass weight on the chemical composition and quality of the meat from culled sows

1995 ◽  
Vol 75 (2) ◽  
pp. 191-196 ◽  
Author(s):  
N. N. Aziz ◽  
R. O. Ball
Keyword(s):  
Chemical Composition ◽  
Key Words ◽  
Water Content ◽  
Carcass Weight ◽  
Backfat Thickness ◽  
Drip Loss ◽  
Depth Probe ◽  
Electronic Probe ◽  
Chemical Water

A total of 204 sows, ranging in carcass weight from 73 to 279 kg and backfat thickness from 6.5 to 67.6 mm, were slaughtered and separated into four WC from < 119.9 kg to > 200 kg carcass weight in 40 kg increments and four FC from < 13.9 mm to > 32 mm backfat depth (probe fat) in 9-mm increments. Depth of fat (probe fat) and lean (probe lean) was measured between the 3rd and 4th last ribs 7 cm from the midline using an electronic probe. The left side was cut into four primals: shoulder, loin, ham and belly. All primals, except belly, were separated into lean, fat and bone. This dissected side lean, for 90 sows across WC and FC, was analyzed for protein, lipid, water and ash. Colour of LT and BF and drip loss of the loin muscle were also determined. As WC and FC increased, the proportion of lipid increased by 57.1% (P = 0.531) and 258.5% (P = 0.001), respectively. Water content of dissected lean decreased by 5.1% (P = 0.782) and 6.3% (P = 0.001) as WC and FC increased, respectively. Carcass weight and probe fat were significantly correlated with lipid percentage (r = 0.51 and 0.60, respectively) and chemical water percentage (r = −0.50 and −0.55, respectively) in side lean. As WC increased, both LT and BF became significantly darker. As FC increased, BF muscle became more yellow (P = 0.058). Drip loss was significantly associated with L* (r = 0.61) and b* (r = 0.63) values. The changes in the chemical composition of the separable lean were primarily a function of carcass fatness, whereas the brightness of the LT and BF were mainly influenced by WC. Key words: Sows, chemical composition, protein, meat colour, backfat depth

A comparison of whole milk and a milk substitute in the production of veal

1957 ◽  
Vol 1957 ◽  
pp. 77-81
Author(s):  
J. Elliot
Keyword(s):  
Milk Protein ◽  
Early Summer ◽  
Carcass Weight ◽  
Short Supply ◽  
Weight Range ◽  
Whole Milk ◽  
Minimum Price ◽  
Milk Substitute ◽  
Milk Marketing ◽  
Ideal Method

The disposal of the surplus milk produced in the spring and early summer months is becoming a problem. Blaxter (1950) suggested that the conversion of milk protein into meat protein in the form of veal would be an ideal method of dealing with the surplus.In March 1955, the Fatstock Marketing Corporation and the Milk Marketing Board jointly announced a scheme designed to divert surplus milk from the overloaded butter and cheese manufacturers to veal production at a time when home-killed meat is normally in short supply. From the beginning of April until the end of July, a minimum price of 3s. per lb. dressed carcass weight for Grade I calves in the weight range 60-100 lb. and 2s. 9d. per lb. between 101-125 lb. was offered by the Fatstock Marketing Corporation.

A study of growth and carcass traits in dehorned and polled composite bulls

1999 ◽  
Vol 79 (3) ◽  
pp. 383-385 ◽  
Author(s):  
L. A. Goonewardene ◽  
M. A. Price ◽  
M. F. Liu ◽  
R. T. Berg ◽  
C. M. Erichsen
Keyword(s):  
Key Words ◽  
Carcass Traits ◽  
Carcass Weight ◽  
Weaning Weight

Phenotypically dehorned (genetically horned) and polled bulls were similar for birth, weaning weight, pre- and post-weaning ADG, carcass weight, grade fat, marbling, rib-eye area, cutability and carcass grade. Polled bulls had higher (P < 0.02) fat over the rib-eye compared with dehorned. The similarity in growth and a majority of carcass traits between polled and horned, would suggest that breeding for polledness may be recommended to eliminate horns. Key words: Dehorned, polled, growth, carcass traits, bulls

Effect of feeding different physical forms of diets on performance and carcass traits of goats

2002 ◽  
Vol 82 (3) ◽  
pp. 471-473 ◽  
Author(s):  
L. A. Goonewardene ◽  
A. Suleiman ◽  
E. K. Okine
Keyword(s):  
Key Words ◽  
Feed Intake ◽  
Carcass Traits ◽  
Carcass Weight ◽  
Alfalfa Hay ◽  
Ribeye Area ◽  
Effect Of Feeding

Feding different physical forms of diets on performance and carcass traits of goats was studied. Thirty-six wethers were fed total mixed diets of either whole or rolled barley mixed with grass-alfalfa hay either chopped to 2.5 or 5 cm lengths. No differences (P > 0.05) in ADG (76.6 to 84.8 g d-1), feed intake (0.92 to 1.01 kg d-1), F:G (12.2 to 13.1 kg kg-1), hot carcass weight (13.5 to 14.1 kg), dressing %, (45.0 to 45.7%) and ribeye area (10.9 to 13.1 cm2) were observed among goats fed the four dietary combinations. Key words: Processing, feeds, goats, performance, carcass

The influence of the major and minor foramen diameters on apical electronic probe measurements

1990 ◽  
Vol 16 (11) ◽  
pp. 520-522 ◽  
Author(s):  
Thomas John Stein ◽  
John F. Corcoran ◽  
Richard M. Zillich
Keyword(s):  
Electronic Probe ◽  
Probe Measurements

Slaughter and carcass traits of calves from first-cross and reciprocal back-cross beef cows

1994 ◽  
Vol 74 (4) ◽  
pp. 621-632 ◽  
Author(s):  
J. A. Newman ◽  
A. K. W. Tong ◽  
S. D. M. Jones ◽  
G. W. Rahnefeld ◽  
D. R. C. Bailey ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Key Words ◽  
Carcass Traits ◽  
Beef Cows ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Back Cross ◽  
Breed Type ◽  
Bone Content

Breed-of-dam and sex-of-calf effects are reported based on observation of 2007 heifer and steer carcasses. The carcasses were derived from Limousin-sired calves born to dams representing 15 F1 and backcross genotypes reared at two locations over a period of 5 yr. The calves represented Hereford × Angus, Charolais × Shorthorn, Simmental × Shorthorn and all backcross combinations involving Charolais or Simmental with Hereford, Angus or Shorthorn. Carcass traits were analyzed on an unadjusted, a constant hot-carcass weight, and a constant rib-fat depth basis. The slaughter criteria dictated that steers were heavier at slaughter than heifers. They also exhibited higher dressing yield, greater longissimus thoracis area, and lower fat depth. Charolais and Simmental breeding was associated with less rib fat depth, greater longissimus thoracis area, a higher proportion of preferred cuts, less dissectible fat, more bone and more lean in the preferred cuts than British beef breeding. Within the European (Charolais and Simmental) and British beef (Hereford, Angus and Shorthorn) breed groups, breed effects were smaller, but for carcass composition traits they were frequently significant. When compared with Simmental, Charolais breeding tended to be associated with less marbling, less rib fat depth, less dissectible fat and more lean in the preferred cuts. Among the British beef breeds, Hereford was associated with the highest proportion of preferred cuts, Shorthorn with the lowest rib fat depth — but the highest dissectible fat — and Angus with the most marbling, the greatest longissimus thoracis area and the lowest bone content. This research has demonstrated that breed effects for carcass composition traits tend to be additive and that a significant effect may be associated with substitution of as little as one-eighth of the breed composition. Key words: Beef cattle, slaughter traits, carcass traits, breed type, crossbred dam, backcross dam

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