Premium Cuts Research Articles

Candidate SNPs for meat quality and carcass composition in free-range Iberian pigs

Several genetic markers, previously associated with meat quality traits, have been proposed to be included in Iberian pig breeding programs. However, before being implemented, effects of these candidate SNPs on premium cuts' yield should be evaluated to avoid potential undesirable antagonistic effects. Therefore, the main goals of this study were to evaluate the effects of a set of 26 polymorphisms on premium cuts weights and to corroborate their effects on meat quality in a larger population. Phenotypic data of approximately 1550 Iberian pigs were recorded.The PRKAG3_rs319678464C and PRKAG3_rs1108399077G alleles were associated with an increase of shear force, water losses and color values and a reduction of average daily gain (ADG). The CAST_rs196949783G > A and ADIPOQ_rs3476515794T > G SNPs mainly affected IMF content, with this last SNP being the only one with significant effects on any of the carcass measures, specifically Longissimus thoracis et lumborum (LTL) weight. The ELOVL6_rs3473714672A, FASN_rs331694510A, MTTP_rs335896411C and ACACA_rs340781986C alleles were linked to a higher percentage of oleic acid and monounsaturated FA and a decrease in palmitic, palmitoleic and saturated FA. Besides, suggestive effects were observed between ELOVL6_rs3473714672A > G and ham and shoulder weights, and between MTTP_rs335896411T > C and LTL muscle weight. Finally, the NR6A1_rs326780270T allele was associated with a significant increase in ADG and tended to reduce the ham weight. The SNPs mapped to PRKAG3 (rs319678464G > C), ACACA, FASN and CAST genes could be implemented in breeding programs to improve meat quality traits without undesirable effects on carcass composition. The SNPs mapped to PRKAG3 (rs1108399077G > A) ELOVL6, MTTP and NR6A1 should continue to be tested in a larger number of animals.

US grass‐fed beef premiums

AbstractThis study examined monthly retail‐level price premiums for grass‐fed beef (relative to conventional grain‐fed beef) in the United States from 2014 through 2021. We found that premiums were heterogeneous, with premium cuts, such as sirloin steak, tenderloin, ribeye and filet mignon enjoying the highest premiums. Premiums were not consistent with price levels, as the lowest premiums were observed for short ribs, skirt steak and flank steak. Our findings suggest that grass‐fed beef price premiums were negatively affected by the consumption of food away from home. Changes in income, increased information about taste, protein and minerals, fat, revocation of the USDA grass‐fed certification program in 2016 and COVID‐19 pandemic, also affected premiums for several individual cuts. Premiums were not sensitive to changes in information about climate change. [EconLit Citations: Q11, Q13].

Implementation of ISO45001 Considering Strengthened Demands for OHSMS in South Korea: Based on Comparing Surveys Conducted in 2004 and 2018.

BackgroundAccording to the previous studies, the work-related accident rate decreased in Korea after the introduction of occupational health and safety management system (OHSMS), but there were several disasters in Korea such as subway worker's death at Guui station in 2016 and the Taean thermal power plant accident in 2018, which escalated the social demand for safety. In 2018, OHSMS became an international standard, as ISO45001 was announced.MethodsA survey was conducted to research the implementation status of OHSMS and changes in people's perception, and the results were compared with those of a past survey.ResultsEnhanced social demand and various stakeholders' (not only buyer) needs, and social responsibility are perceived as the motivation for the introduction of OHSMS rather than legal compliance or customer demand. In the questionnaire about problems with the implementation of OHSMS, the factors with higher response rate in 2018 than 2004 were “excessive cost” and “complicated documentation management.” In the questionnaire about how to promote OHSMS in organizations, most people answered “reduction of workers' compensation insurance rate” in 2004, but most people answered “exemption from health and safety supervision” in 2018.ConclusionFor the effective implementation of ISO45001, emphasis is placed on social demand, training to recognize health and safety as a part of management, and the reduction of certification and consulting costs to promote the introduction of OHSMS. Incentives such as insurance premium cuts and exemptions from health and safety supervision are needed.

Effects of Enhancement with Phosphate or Sodium Bicarbonate on the Eating Quality of Five Beef Muscles Prepared as Fajita Meat

ObjectivesThe Australian meat industry exports over 70% of its beef, with a large portion going to the US. Due to the popularity of fajita meat in the US, there is an opportunity to export value-added fajita cuts from Australia to the United States. A consumer study was conducted to measure sensory differences between five muscles subjected to two different enhancement solutions.Materials and MethodsFive muscles were collected from cattle at a commercial abattoir in Rockhampton, Australia. The muscles included were top round cap/gracilis (n = 81), inside skirt/transversus abdominis (n = 81), outside skirt/diaphragm (n = 95), flank/rectus abdominis (n = 81), and sirloin flap/obliquus externus abdominis (n = 81). The muscles were vacuum packaged and shipped refrigerated to Texas Tech University for processing. All muscles were cut into equal halves, and then assigned to no enhancement (CON), phosphate enhancement (PHOS), sodium bicarbonate (SBC) enhancement. Muscles were vacuum tumbled to 115% of green weight with their respective solution. Muscles were cooked and sliced into 1.3-cm strips, 5-cm long, and kept warm until serving. The samples were cooked to a medium degree of doneness (71°C) and evaluated for juiciness, flavor liking, and overall liking on 100-mm line scales. Data were analyzed using PROC GLIMMIX of SAS using MSA carcass grade, muscle, enhancement, and their interactions as fixed effects (α = 0.05).ResultsNo interactions were detected for any eating quality traits (P > 0.05). MSA grade only influenced tenderness (P = 0.04), where Classic (4*) had greater (P < 0.05) tenderness scores than Premium (5*) and ungraded cuts but did not differ (P > 0.05) from Selected (3*). Muscle influenced all palatability traits (P < 0.0001). The sirloin flap (obliquus abdominis internus) steaks had the highest tenderness score (73.7), juiciness score (66.7), flavor score (67.5) and overall liking score (68.6), differentiating itself from the other 4 cuts (P < 0.0001). The top round cap/gracilis had the lowest tenderness scores (49.2), juiciness score (44.7) and overall liking score (51.2) (P < 0.01). Also, enhancement method influenced tenderness and juiciness (P < 0.0001). Between the phosphate enhancement, sodium bicarbonate enhancement and non-enhanced samples, the sodium bicarbonate samples were rated the highest for tenderness 64.1) (P < 0.0001). Moreover, clean enhanced fajita samples rated highest for overall liking (64.0), with phosphate being similar (63.2). The control samples were ranked the lowest in tenderness (46.7), juiciness (42.7), flavor (44.2) and overall liking (43.9).ConclusionThe sirloin flap/obliquus externus abdominis samples were rated highest in all palatability scores, while the top round cap/gracilis had the lowest tenderness, juiciness and overall liking scores. Between the 3 enhancement treatments, the sodium bicarbonate enhancement was significantly the highest rated on tenderness and juiciness. The sirloin flap/obliquus externus abdominis samples that are enhanced with the sodium bicarbonate treatment could maximize the highest palatability scores from consumers. The innovation muscle, the top round cap/gracilis, was rated the lowest of the five muscles in every palatability category but could improve scores through a sodium bicarbonate enhancement.

Influence of lamb finishing system on animal performance and meat quality

This study aimed to assess the influence of lamb finishing systems on zootechnical performance, as well as on carcass and meat quality. The experiment was conducted at the APTA’s experimental farm. Thirty-three lambs were used – both sexes, initial age of 90 ± 3 days, Texel with Santa Inês, each animal being one experimental unit, with 6 males and 5 females per treatment. Treatments consisted of: lambs finished on pasture, in semi-feedlot or in feedlot. The lambs were slaughtered with average live weight of 35 kg. Weight gain and carcass measures were taken by ultrasound. After slaughter, carcass conformation and yield, pH, temperature, color, water retention capacity and tenderness were measured. Animals finished on pasture had lower weight gain, were slaughtered at an older age, with lighter carcass weight, smaller loin area, lower shank compactness index, besides lighter shoulder and shank weights, compared to the other production systems (p < 0.05). There was no difference between the semi-feedlot and the feedlot systems for the assessed characteristics. In conclusion, production systems affect animal performance, as well as carcass and meat quality, especially when it comes to important production aspects, such as slaughter age and yield of premium cuts.

THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS

With the help of the automated system for the classification of carcasses of pigs, AutoFOM ultrasound have been processed 56682 carcasses of slaughter pigs with an average carcass weight of 94.3 kg. The mass and yield of muscle tissue from the main cuts in the carcass is shown. Correlation coefficients between the mass and the content of muscle tissue in the carcass and the main (premium) cuts (ham, neck, shoulder, belly, and loin) were studied. It is shown how the increase in the weight of each of the cuts affects the content of muscle tissue in the carcass and in the cut. For example, it was found that when the weight of the belly is increased by 10 kg (from 6 to 16 kg), the percentage of muscle tissue from carcass is reduced by 3.3% (from 54.5 to 51.8%), which is approximately 0.33% for 1 kg of additional weight of the belly. With an increase in the weight of the loin from 4 to 14 kg, the yield of muscle tissue from the carcass on the contrary increased by 11.6%, i.е. 1.16% for each additional kg of loin weight. A value (in absolute and relative units) of the main cuts is given. The conclusion is made about the prospects of using the obtained data in the creation of a specialized terminal line of pigs, characterized by an increased content of weight of premium cuts in the carcass.ContributionAll authors bear responsibility for the work and presented data. All authors made an equal contribution to the work. The authors were equally involved in writing the manuscript and bear the equal responsibility for plagiarism.Conflict of interestThe authors declare no conflict of interest.

Programa de selección genética enfocada en la calidad de cerdos Ibéricos puros de montanera

Selection programs are not frequent in the extensive Iberian porcine sector. The traditional company of Iberian pig products located in Jabugo (Sierra de Huelva), Sanchez Romero Carvajal (SRC), with the collaboration and assessment of the Animal Breeding Department of INIA, is making since the year 2012 an unusual effort to develop and implement a breeding selection scheme focused on the Iberian purebred products labelled as Bellota. The animals involved in this program belong to one herd which is placed in two different farms, Montecastilla and Tejarejo (La Granada de Riotinto). 1,205 animals of known pedigree were controlled for selection of growth, body composition, meat and fat quality traits. The main registered traits were average daily gain in montanera, slaughter and carcass weight and weight of premium cuts (ham, shoulders and loins). Besides, backfat fatty acid profile and quality traits as intramuscular fat percentage, color, thawing and cooking water loss and shear force were measured in loin as quality traits. Breeding values for these traits were estimated using an Animal model. Genetic predictions for maternal traits (number of piglets born alive and litter weight at weaning) were performed also using Animal models. Data from 5,134 litters born in 88 batches of 1456 dams and 22 sires were used. This information allowed estimating heritability and genetic correlation as well as to build a combined index for each trait weighting the breeding values by their corresponding economic values. In addition to this, molecular genetic studies on some of the traits cited above are also being implemented. These studies will allow increasing the efficiency of the conventional selection program in the future.

Evaluation of beef eating quality by Irish consumers

A consumer's decision to purchase beef is strongly linked to its sensory properties and consistent eating quality is one of the most important attributes. Consumer taste panels were held according to the Meat Standards Australia guidelines and consumers scored beef according to its palatability attributes and completed a socio-demographic questionnaire. Consumers were able to distinguish between beef quality on a scale from unsatisfactory to premium with high accuracy. Premium cuts of beef scored significantly higher on all of the scales compared to poorer quality cuts. Men rated grilled beef higher on juiciness and flavour scales compared to women. Being the main purchaser of beef had no impact on rating scores. Overall the results show that consumers can judge eating quality with high accuracy. Further research is needed to determine how best to communicate inherent benefits that are not visible into extrinsic eating quality indicators, to provide the consumer with consistent indications of quality at the point of purchase.

Value of Beef Steak Branding: Hedonic Analysis of Retail Scanner Data

Consumers rely on experience and credence attributes when purchasing beef from retailers. It is essential for all beef industry sectors to recognize the complexity of consumer buying behavior. A hedonic model is estimated to determine if there are incentives to brand beef steaks, the types of brands that entertain price premiums, and the level of existing premiums. Most branded steaks garnered premiums along with organic claims, religious processing claims, and premium cuts. Factors influencing brand value were new brands targeting emerging consumer trends, brands with regional prominence, and brands positioned as special label, program/breed specific production, and store labels.

Effects of porcine MC4R and LEPR polymorphisms, gender and Duroc sire line on economic traits in Duroc × Iberian crossbred pigs

Polymorphisms MC4R c.1426A>G (p.Asp298Asn) and LEPR c.2002C>T (p.Leu663Phe) have been associated in pigs with feed intake, growth and fatness. Our aims were to analyze how these polymorphisms influence production and quality traits in Duroc × Iberian crossbred pigs, and moreover evaluate how the effects of gender and Duroc line were affecting these traits. Significant effects of gender, Duroc sire line and LEPR c.2002C>T mutation, were detected on the main traits. LEPR c.2002T allele increased body weight (2.5 ± 0.7 kg), backfat thickness (1.5 ± 0.4 mm), loin intramuscular fat (0.7 ± 0.2 %), and lightness (1.0 ± 0.3); however it was decreasing premium cuts yield (− 0.9 ± 0.2%). Allele c.2002T increased SFA (0.60 ± 0.12 %), and decreased MUFA (− 0.35 ± 0.12%) and PUFA (− 0.25 ± 0.06%). No significant effects of MC4R c.1426A>G SNP were identified. A genetic test based on the LEPR c.2002C>T SNP may be useful to select Duroc sires to reduce undesirable heterogeneity of carcasses and premium cuts of crossbred animals.

Kangaroos and greenhouse gases: Response to Russell

We used 50 kg as the average weight for kangaroos and not 19 kg as in table 2. This is an error in the table but not in our calculations. Published kangaroo weights range widely, perhaps because there is marked sexual and species dimorphism and because kangaroos, especially males, grow throughout most of their lives (Dawson 1995). In settling on a 50 kg average we referred to the following weight ranges for the larger, harvested species of kangaroos; for males 90–60 kg (Dawson 1995) and 78–28 kg (Wilson & Read 2003); and for females 40–23 kg (Dawson 1995), 27–16 kg (Wilson & Read 2003), and 23–19 kg (Kempton et al. 1976). Even if a 50-kg weight is high, overestimating it does not affect the conclusions. This is because the model manages the population during the transition to 2020 to take a high proportion of males, which will increase the average weight of harvested kangaroos and allow a greater proportion to be harvested. There is also scope for discussion about the size of sheep and cattle carcasses from the rangelands, the amount of meat they produce and its value. All are subject to environmental and market variation. Regardless, we stand by the estimate of an average 33 kg carcass from a 50-kg live kangaroo and the comparisons between cattle and kangaroos carcass weights as a proportion of live weight. We had decided that the personal communication of 19 kg average weight reported by Grigg (2002) was too low. Russell (1999) himself refers to kangaroo weights of 65 (male) and 25 (female) kg, giving an average of 45 kg. In concluding that 120 kangaroo carcasses equal one beef carcass, Russell (2008) asserts that the carcass yield of useable meat is higher for cattle than kangaroos. Our article does not discuss the relative boning-out percentages; however, studies on carcass composition and kangaroo anatomy reveal the opposite. Hopwood (1976) found that kangaroo carcasses yield approximately 79% muscle, which is higher than the 60–70% for beef quoted by Russell (2008). Hopwood et al. (1976) compared kangaroos and sheep and concluded that the “body composition of a kangaroo is a highly desirable one for a meat animal. Carcass fat is negligible and muscle mass is concentrated in the region of the loin, rump, and thigh increasing the percentage of high value muscle in the carcass.” Further, Russell (2008) refers to Kelly's (2005)“1.5 kg each of prime cuts;” this means that Russell discards all but the premium cuts from kangaroos; however, he does not do the same for cattle. He classifies all other kangaroo meat as “processed meat” whereas for cattle he uses the phrase “cuts or mince” to combine prime and processed meat from cattle. Russell (2008) notes that sheep numbers declined since 1990 but kangaroo numbers did not increase. However, he omits to refer to the rise in cattle. From 1990 to 2006, cattle have increased from 23.1 to 28.8 million (ABS 1992; 2008), while Australian sheep and lamb populations declined over that period from 170.3 to 92.7 million (ABS 1992; 2008). Using the same dry sheep equivalents (DSE) that were used in Wilson & Edwards (2008), the reduction of sheep creates 78 million DSE. The rise in cattle takes up 88% of this DSE and so accounts for much of the pasture made available from the decline in sheep. The decline in sheep numbers was a result of a reduction in the profitability of the wool industry. Many wool farmers adjusted by expanding other sectors such as cattle and cropping. So the decline in sheep numbers does not mean that pastures were made available to kangaroos. The expansion of other sectors may even have reduced kangaroo's access to pasture. Editor : Dr. Corey Bradshaw

Biochemical, ECF18R, and RYR1 Gene Polymorphisms and Their Associations with Osteochondral Diseases and Production Traits in Pigs

This study reports the association of five blood types, three enzymes, two proteins, Escherichia coli F18 receptor gene (ECF18R), and the Ryanodin receptor (RYR1) gene with six production traits, four meat quality traits, and two osteochondral diseases in Swiss pig populations. Data on on-farm traits (daily weight gain, percent premium cuts, and backfat) and on station-tested traits (daily weight gain, feed conversion ratio, meat quality, and osteochondral lesions) were available on 3,918 and 303 animals, respectively. A mixed linear model with allele substitution effects was used for each trait by marker analysis (144 analyses). Significant marker-trait associations and allele substitution effects are presented. In general, heritability estimates for production and meat quality traits were higher than those for osteochondral lesions. Blood types lack significant associations with many traits except H and S types. Enzymes (mainly, glucose phosphate isomerase) and protein polymorphisms show significant associations with daily weight gain, premium cuts, and backfat as well as osteochondral lesions. The RYR and ECF18R genes significantly affected all growth, production, and lean meat content traits and osteochondral lesions; RYR also affected pH values. This study reports many novel marker-trait associations, particularly between the incidence of osteochondral lesions and polymorphisms at glucose phosphate isomerase, 6-phosphogluconate dehydrogenase, postalbumin 1A, RYR, and ECF18R loci. These results should be useful in selection and for further functional genomics and proteomics investigations.

Different approaches of estimating economical values for drip loss as lognormally distributed trait

Economic values for meat quality traits for breeding purposes are often calculated assuming normal distribution of the trait. Phenotypic data on drip loss measurements regarding case-ready meat (CRM) and premium cuts (PC) from a field trial of 374 commercially slaughtered pigs revealed lognormal distribution rather than normal distribution for this population. Three different approaches of calculating the economic values (assuming normal distribution, lognormal distribution and shifted lognormal distribution) were compared considering in a first scenario four quality classes and in a second scenario linear weight loss. Differences among the approaches of calculation of economic values were found in magnitude and position of the maximum absolute economic value. The highest absolute economic values for case-ready meat drip loss of the ham regarding four quality classes were obtained at population means of 4.20, 4.48 and 4.80% with − 0.67, − 0.80 and − 0.85 EUR per unit drip loss using approaches assuming normal distribution, lognormal distribution and shifted lognormal distribution, respectively. Economic values calculated under the assumption of linear weight loss resulted in a large range of similar economic values for all three methods. Besides the type of distribution, the relation between standard deviation and width of the meat quality classes and the position of the meat quality classes were found to be main factors influencing the economic value functions. For the present data, the better fit of lognormal distribution to the data and the differences in highest absolute economic values favoured the approach accounting for appropriate distribution in particular when only few meat quality classes are used.

Drip loss of case-ready meat and of premium cuts and their associations with earlier measured sample drip loss, meat quality and carcass traits in pigs

Drip loss of 374 samples taken from porcine M. longissimus dorsi and M. semimembranosus was measured by using the “bag method” (BM), EZ-DripLoss (EZ-DL) from premium cuts (PC) and in retail tray (case-ready meat; CRM). This provided a comparison between these methods and their relationships to other meat quality and carcass traits. Samples were prepared at 24 h post-mortem (pm) and were measured 24 and 48 h after preparation (at 48 and 72 h pm) using the BM and after 48 h (at 72 h pm) with the EZ-DL and PC. Drip loss of meat kept in retail trays was measured after 7 days (CRM 7) and daily within a week (CRM 1–7). Average drip loss was 1.80% and 3.10% using the BM after 24 and 48 h, respectively. EZ-DL and CRM 7 showed higher drip losses of 4.71% and 4.00%. Daily loss of CRM 1–7 showed a concavely shaped curve and increased from 1.57% to 5.64% after 7 days. High correlations were obtained between drip loss of CRM 7 and BM ( r = 0.88) or the EZ-DL ( r = 0.91). The development of drip loss in case-ready meat fitted by linear-quadratic regression ( y = 0.439 + 1.245 x − 0.072 x 2) showed that high drip loss measured earlier by bag and EZ-DripLoss methods was highly associated with a high intercept ( r = 0.63–0.72), a high linear increase ( r = 0.77–0.81), but larger decrease in increments ( r = −0.82 to −0.86) during weekly stored meat in retail trays as supplied at consumer level. Because the positive linear regression coefficient was substantially higher than the negative quadratic regression coefficient, the development of drip loss is mainly dependent on the initial drip loss. Therefore, animals with high drip loss within 72 h post-mortem also showed undesirable high drip loss curves over the entire retail period. Relationships between drip loss and other meat quality traits were similar for BM, EZ-DL and CRM 7. Of these the correlation between pH 24 and drip loss was highest with r = −0.54, −0.49 and −0.47 for BM, EZ-DL and CRMH 7, respectively. Interestingly, a correlation of r = −0.35 between blood pH value and CRML 7 was obtained. Carcass traits such as loin, ham, shoulder, belly weight or loin eye area showed only marginal correlations to drip loss. In conclusion, EZ-DL was the most appropriate method to predict drip loss of case-ready meat in retail trays and its development during a 7 day storage period.

Genetics of osteochondral disease and its relationship with meat quality and quantity, growth, and feed conversion traits in pigs1

The main objective of this research was to estimate heritabilities of seven osteochondrosis (OC) lesions in station-tested pigs and their genetic and phenotypic correlations with four meat quality (MQ) traits, the percentage of premium cuts (PPC), daily weight gain (DWG), and feed conversion ratio (FCR). Observed OC lesions were on the head of humerus (HK), condylus medialis humeri (CMH), condylus lateralis humeri (CLH), radius and ulna proximal (RUP), distal epiphyseal cartilage of ulna (DEU), head of femur (FK), and condylus medialis femoris (CMF). Meat quality traits were i.m. fat (IMF), muscle pH at 1 h after slaughter (pH1), muscle pH at 30 h after slaughter (pH30), and light reflectance on muscle (H30). The data set comprised 2,710 animals, of which 1,291 animals had OC records. All traits were analyzed by multiple-trait linear mixed model, with the animal's genetic and common litter effects as random. Fixed effects in the model varied between traits. Each OC lesion was further analyzed by a univariate generalized linear mixed model or, equivalently, "threshold models," assuming logistic, probit (normal), and Poisson distributions of the underlying "liability" to the disease. For OC lesions, estimates of heritability were low on the original "incidence" scale (0.06 for HK to 0.16 for CLH) and moderate to high on the liability scale (0.08 to 0.42). Genetic correlations (r(g)) between OC lesions and most MQ traits and PPC were generally unfavorable. Significant r(g) were -0.44 for DWG-CMH, 0.31 for DWG-CMF, 0.40 for FCR-HK, 0.21 for PPC-CLH, 0.32 for PPC-RUP, 0.30 for PPC-CMF, -0.54 for pH1-CLH, 0.47 for pH1-DEU, -0.34 for pH30-CMH, 0.58 for pH30-DEU, -0.50 for H30-HK, -0.31 for H30-DEU, and 0.31 for H30-CMF. Genetic susceptibilities to some OC lesions within the front leg were positively related to each other (r(g) range = 0.57 to 0.69), but r(g) between front and hind leg OC lesions were mostly negative (range = -0.21 to -0.40). Estimated h2 was 0.60 for PPC, and ranged from 0.12 to 0.66 for MQ traits, 0.28 for DWG, and 0.42 for FCR. Genetic correlations among meat quality and quantity traits ranged from -0.66 to 0.37. This is the first study to report genetic and phenotypic correlations between OC lesions and several meat quality and quantity traits in pigs. These findings will be useful to pig industry, especially in designing breeding programs for robust pigs.

China as a Potential Market for U.S. Pork Exports

This study provides details of emerging opportunities for U.S. pork exporters following the U.S.-China WTO Accession Agreement. The Agreement will enable the United States to gain unprecedented access to the Chinese pork market. The United States enjoys comparative advantages in producing hogs at lower cost, higher quality, and greater efficiency. Moreover, Chinese preference for pork is highly complementary to that of U.S. consumers. Therefore, U.S. pork exporters are expected to target primarily the Chinese variety meats market. Although China is expected to remain a surplus pork production nation, demographic shifts could provide additional opportunities for U.S. pork exporters to increase sales of more premium cuts for urban consumers in China.

Genetic parameters for meat and fat quality and carcass composition traits in Iberian pigs

Carcass composition and quality traits were measured in heavy Iberian pigs after extensive handling. The weights of trimmed hams, forelegs and loins were recorded on 2170–2553 pigs, intramuscular fat content in M. longissimus (IMF) on 1489 and percentages of palmitic, stearic, oleic and linoleic acids in the subcutaneous fat on 1495 pigs, slaughtered at about 160 kg live weight. For carcass traits the heritability estimates ranged from 0.28 to 0.41. Heritability estimate for IMF was 0.25 and estimates of heritability for the measured fatty acids ranged from 0.29 to 0.41. The estimated genetic correlations (rg) suggest antagonism between IMF and weights of hams (rg=−0.30) and loins (rg=−0.33) and an unfavourable positive association of premium cuts with linoleic acid content (rg: 0.31–0.57). The incorporation of meat and fat quality traits to the selection aims of the breeding scheme for Iberian pigs seems advisable.

Characteristics of steers of six beef breeds fattened from eight months of age and slaughtered at a target level of intramuscular fat – I. Growth Performance and carcass quality

Abstract. Growth Performance and carcass quality of 132 steers originating from six beef breeds, Angus (AN), Simmental (SI), Charolais (CH), Limousin (LI), Blonde d'Aquitaine (BL), and Piedmontese (PI), fattened under the same conditions on the same diet, were compared at a target level of 3.5 % intramuscular fat (IMF) in the M. longissimus dorsi. This target level was set on basis of the results ofa preliminary study investigating, with 784 persons, the Visual preference of marbling using photographs. The total mix ration, provided at ad libitum access, consisted of maize silage, grass silage and concentrate (52 %, 26 % and 22 % of DM, resp.). Series 1 was performed in a tie-stall bam while a loose-housing system with straw bedding was used in series 2. The animals were assigned to slaughter either when the target IMF content was reached according to the estimation with a real-time ultrasound system applied in the live animals or when 15 months of fattening had passed. AN, SI, CH and LI reached 3.5 % IMF on average at final weights of 501 ± 43, 628 ± 60, 693 ± 117 and 668 ± 65 kg, respectively. BL and PI did not reach this target, although the average fattening period was about three times longer for BL and PI than for AN and the final weights were 758 ± 93 and 647 ± 64 kg, respectively. Under the conditions of this experimental approach, daily gains were highest in AN, followed by CH, SI, LI and BL and lowest in PI. The daily feed intake was significantly lower for PI than for CH, SI and AN. The AN expressed the best feed conversion efficiency in terms of DM expenditure per kg gain over the complete fattening period while this efficiency was lowest in the PI group followed by BL. Among the four breeds, which reached the target IMF content, LI steers showed the greatest proportion of premium cuts and the highest lean to fat and lean to bone ratio in the sirloin, followed, in descending order, by CH, SI and AN. However all four groups were graded around 4 in fatness score (high to very high). The present results revealed for all breeds the difficulty to reach the desired extent of marbling and at the same time favourable carcass conformation, carcass size (except AN) and fat cover which meet market demands.

Economic values for meat quality traits in pigs.

The aim for this study was to derive economic values for meat quality traits. Meat quality experts from 10 slaughter and retail companies in Switzerland were asked to give an interview in which they indicated their willingness to pay different prices for carcasses from different quality classes. Economic values for the seven meat quality traits color (L*), drip loss, intramuscular fat content, iodine value, pH1 (45 min after slaughtering), pH2 (24 to 30 h after slaughtering), and proportion of premium cuts were derived from the answers. For each trait, a weighted mean of these economic values was calculated using the number of pigs slaughtered by a company per year as a weighting factor. Population mean and standard deviation of the investigated traits were taken from station test results of Swiss Large White pigs (intramuscular fat content, iodine value, pH1, pH2, and proportion of premium cuts) and from the literature (color and drip loss). Weighted means (range among companies) of economic values per slaughter pig on the basis of one phenotypic standard deviation of the trait in Swiss Francs (SFr.) were -22.92 (0 to -62.46) for color, -10.27 (0 to -43.64) for drip loss, 10.84 (0 to 29.43) for intramuscular fat content, -29.90 (-15.54 to -43.58) for iodine value, 11.50 (.67 to 19.79) for pH1, 0 (0) for pH2, and 10.92 (-2.30 to 33.67) for proportion of premium cuts.

State Decisions to Limit Tort Liability: An Empirical Analysis of No-Fault Automobile Insurance Laws

Introduction Sixteen states enacted auto insurance no-fault laws from 1971 through 1976 that generally contained two key features: (1) the purchase of first-party coverage for medical expenses and loss of income for drivers and passengers, known as personal injury protection (PIP), was made compulsory; and (2) tort liability of negligent drivers was limited.(1) The purchase of liability insurance for actions not affected by tort limitations also was made compulsory. Three other states enacted laws during this period that made PIP and liability coverage compulsory without limiting tort liability.(2) No state has adopted no-fault since 1976. The District of Columbia adopted a no-fault law in 1983, but it was repealed in 1986. Nevada repealed its no-fault law in 1979. Pennsylvania repealed its limitation on tort liability in 1984 but maintained compulsory PIP coverage. A subsequent change in Pennsylvania law allowed consumers to choose tort limitations in exchange for a premium discount on liability coverage. New Jersey also modified its original mandatory tort restrictions to allow consumer choice. Despite the failure of no-fault auto insurance to spread to additional states since 1976, the subject remains of considerable interest, especially the concept of allowing consumers to choose no-fault. No-fault is often viewed as a means of reducing the cost of auto insurance. The policy debate parallels discussion in the early 1970s, when no-fault was commonly advertised as a desirable means of reducing costs. Several states included mandatory premium cuts in their no-fault laws. In addition to reducing costs and helping to make coverage more affordable, proponents of no-fault argue that the substitution of first-party medical coverage for third-party liability coverage is advantageous because it reduces dispute resolution costs and payments for general damages (pain and suffering). No-fault also leads to faster payment for losses. Opponents of no-fault argue that limitations on tort liability lead to more accidents and unfairly benefit negligent drivers. They also question whether no-fault is capable of significantly reducing premiums. The literature on no-fault is massive and goes back at least 60 years. The modern economic literature generally has focused on two issues: whether tort limitations have affected the frequency and severity of accidents and/or claims (e.g., Landes, 1982; Zador and Lund, 1986; and Cummins and Weiss, 1989, 1992) and whether no-fault laws have led to significantly lower premiums (e.g., Smith, 1989; Cummins and Weiss, 1991; Johnson, Flanigan, and Winkler, 1992; also see Carroll et al., 1991).(3) Analyses of the former issue provide only weak evidence that limitations on tort liability have affected accident frequency and severity. Analyses of the effect of no-fault on premiums provide mixed results. Consistent with intuition, the overall results suggest that no-fault laws with weak tort limitations combined with large PIP coverage limits increase costs, but that strong tort limitations can reduce total costs, especially if PIP coverage limits are modest. Thus, no-fault laws have the potential to help control auto insurance costs if strong tort limitations are politically feasible (e.g., Cummins and Tennyson, 1992; Harrington, 1991). This article focuses on a different issue: the decision by state legislatures to enact no-fault laws. The article considers the possible influences of levels and growth rates in insurance costs and the effects of no-fault laws on low-income households, medical care providers, insurers, and attorneys. A probit model of the decision to adopt no-fault from 1971 through 1976 is developed and estimated using cross-state data from 1970.(4) Separate equations are estimated for restrictions on tort liability and the enactment of compulsory PIP coverage. Holding other variables constant, the estimation results suggest: (1) the probability of adopting no-fault was higher in states with more rapid growth in auto liability insurance costs; (2) states with greater numbers of physicians per capita, a measure of the strength of the medical care community, were more likely to adopt no-fault; and (3) states with greater numbers of attorneys per capita were less likely to adopt no-fault laws with restrictions on tort liability. …