Practical means for estimating pork carcass composition

Abstract

Three hundred sixty-one market-weight barrow and gilt carcasses were physically dissected into bone, skin, fat and muscle. A three-variable multiple linear regression equation containing the same independent variables (warm carcass weight, 10th rib loin muscle area and 10th rib fat depth) used (U.S.) to determine pork carcass lean weight was found to be the most practical means for predicting weight of muscle standardized to 10% fat. Multiple linear regression equations containing more than three independent variables produced only slight improvements in R2 values; however, the standard deviation about the regression line was not greatly improved by the addition of more independent variables to this three-independent-variable regression model. A single multiple linear regression equation using the three independent variables above may not be adequate to describe variation over the entire live-weight range for all hogs marketed in the U.S. For most accurate muscle weight prediction, different equations should be used for weight subclasses with one equation for carcasses under 100 kg and another for those heavier than 100 kg. A single prediction equation for muscle weight was adequate for carcasses of both barrows and gilts.

Fiber hypertrophy and increased oxidative capacity can occur simultaneously in pig glycolytic skeletal muscle

“…Carcasses were split down the midline and chilled for 24 h. To expose the total CSA of the longissimus muscle, carcasses were cut through the vertebrae (perpendicular to the vertebrae) and between the 10th and 11th costae. A plastic grid was used to measure the area of the longissimus muscle to the nearest 0.32 cm 2 (39).…”

Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

“…Some authors have reported only small effects of including flax in swine diets on pork loin muscle palatability (Ahn, Lutz, & Sim, 1996;Kouba, Enser, Whittington, Nute, & Wood, 2003;Matthews, Homer, Thies, & Calder, 2000), but detrimental effects could increase in products with higher levels of fat such as pork grinds or further processed products. In addition, these effects may be more pronounced in barrows, which are typically fatter than gilts (Allen, & Bray 1964;Orcutt, Forrest, Judge, Schinckel, & Kuei, 1990).…”

Prediction of live and carcass characteristics of market hogs by use of a single longitudinal ultrasonic scan

“…Numerous studies have been directed at developing an accurate, noninvasive method of estimating body composition that might be eventually used to develop a "value-based" marketing system (Forrest et al, 1986;Orcutt et al, 1990;Cross and Whittaker, 1992). Techniques that have been investigated include electromagnetic scanning (Kuei et al, 19891, optical probe (Garrett et al, 19921, electrical meat measuring equipment (Joyal et al, 19871, and bioelectrical impedance (Swantek et al, 1992).…”