Estimating of the content of main meaty parts in the pig carcass depending on selected characteristics
2008
David, L.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Valis, L.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Vitek, M.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Pulkrabek, J.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic)
Forty-two pig carcasses were selected with regards to the representative lean meat content and equal sex ratio. All measurements were done on the left carcass half. One day after slaughter all carcasses were divided into primal cuts. The content of main meaty parts (MMP) was 53.78%, the average lean meat content was 57.23% and the average carcass weight was 93.5 kg. Two regression models were used to estimate the MMP content. The first model was based on measurements of fat and skin thickness, and on the thickness of the muscle between the second and third last rib. The root mean square error (RMSE) reached 1.63 and the correlation coefficient was 0.91. The second model used three most correlative characteristics (concerning the content of MMP). The RMSE was 1.86 and the correlation coefficient 0.88. The accuracy of both regression formulae was good.
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