Pig carcass classification in the 65–190 kilogram range using the Danish fat-o-meat'er

Abstract

A study was carried out in which 200 pig carcasses were selected in such a way as to cover the most complete range of dead weights and lean contents available on the market in Italy. Left sides were probed for fat thickness and muscle depth at 2 3 , 3 4 and 4 5 LR (last rib) at 7, 9 and 11 cm off the dorsal midline. Fat thickness was also measured at 3 4 and 4 5 LV (last lumbar vertebrate) at 8 and 10 cm off the dorsal midline and, on the dorsal midline, on the middle of the gluteus medius muscle, at the last rib and at the shoulder. Right sides were cut according to the standard ‘Parma jointing method’ within 1 h post mortem while left sides were cut with a partially modified ‘Parma jointing method’ after overnight chilling. Each joint of the first 120 left sides was weighed and separated into subcutaneous and intermuscular fat, bone and meat to establish meat content. The results were used to fix a partial dissection formula which was employed for 74 of the remaining sides while 6 were totally dissected to verify the formula.