Forty-two Large White pigs were cut into six sample joints which were approximately separated with a knife (butcher's dissection) into subcutaneous fat, muscle, and bone. This was followed by a full scalpel dissection to determine the percentages of subcutaneous fat, intermuscular fat, flare fat, muscle, bone, skin, waste, kidney, and glandular tissue present in each joint. Correlation coefficients were calculated between the composition of the joints as estimated by knife and scalpel dissections, and the composition of the whole carcass.
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