Prediction of Percentage Muscle in Pork Carcasses

Evaluation of the prediction of alternative measures of pork carcass composition by three optical probes

“…Thus, based on these statistics and to produce variation in BW similar to that in previous research trials, the data were analyzed as 2 separate data sets, a light BW data set (target BW of 100, 114, and 128 kg) and an overall BW data set (target BW of 100,114,128,and 152 kg). This resulted in mean and similar variation in BW as reported previously (Powell et al, 1983;Forrest et al, 1989;Orcutt et al, 1990;Gu et al, 1992). The overall data set has greater mean and SD in BW and CW than a more recent trial (Johnson et al, 2004).…”

“…Past trials have found correlations of −0.81 to −0.84 between off-midline backfat depth measurements and FFL% (Forrest et al, 1989;Schinckel et al, 2001). Powell et al (1983) found a correlation of 0.91 of FD10R with fat-standardized muscle percentage. Edwards et al (1981) found a correlation of −0.88 between FD10R and percentage lean in the 4 lean cuts.…”

“…The first method results in the carcass soft tissue being divided into 2 tissue fractions, FFLM and TOFAT. Numerous researchers have adjusted dissected carcass lean (muscle) mass to a fat-tissue- free basis (Fahey et al, 1977;National Pork Producers Council, 1994;Wagner et al, 1999) or fat-tissue-standardized lean basis (Powell et al, 1983;Grisdale et al, 1984;Siemens et al, 1989;Orcutt et al, 1990). Equations predicting the fat-standardized lean (National Pork Producers Council, 1991) or fat-free lean (National Pork Producers Council, 1994) have been used by numerous swine researchers to evaluate the impact of nutrition (Cromwell et al, 1993;Edmonds et al, 1998;Mooney and Cromwell, 1999), management (Brumm and Miller, 1996), and ractopamine (Gu et al, 1991;Schinckel et al, 2003) on pig growth.…”

“…With complete dissection of muscle and fat tissues (Powell et al, 1983;Forrest et al, 1989;Orcutt et al, 1990;Berg et al, 1994), the lipid-free mass of the dissected muscle would be nearly identical (1.5 to 2.7% greater) to FFLM. In this trial, the other soft tissue contained approximately 19% of the fat-free lean and 25% of the carcass fat tissue mass.…”

An evaluation of equipment and procedures for the prediction of intramuscular fat in live swine

“…The 3-factor equation developed by Fahey et al (1977) that included hot carcass weight, 10 th rib fat depth, and 10 th rib loin muscle area had become the most widely used method of ranking carcasses for lean content in pork carcass contests (Powell et al, 1983).…”