Phenotypic variations and relationships between linear measures, results of partial dissection and meatiness in pigs
1996
Gajic, Z. (Poljoprivredni fakultet, Beograd - Zemun (Yugoslavia)) | Pusic, M. | Isakov, V. | Mijatovic, M.
The proportion of lean cuts was determined using detailed carcass analysis and separating lean cuts with a knife in a set of 200 pigs. Before dissection, fat depth was measured on different locations on the carcass. The results of this study suggest that there are moderate and negative correlations between lean meat content in the carcass and backfat thickness (r=-0.609 to r=-0.653). The correlations of total lean meat content in the carcass and lean meat in the ham appear to be close to 1 (r=0.941 to r=0.947). The results of the experiment have confirmed that the use of lean meat in the ham can help to estimate total meatiness in pig carcass with higher accuracy.
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