Determn. of wt. of valuable parts of pig meat of varying breed(s) - from warm slaughtered wt. and proportion of lean meat

摘要

In determn. of the wt. of the parts of pig meat of varying breeds, the total wt. (warm slaughtered wt., kg) and the proportion of lean meat (wt.%) are ascertained, and the wt. of the separate parts is determined from the equations: ham: y = 0.151 x MGFL + 0.269 x WSG - 7.69; chops: y = 0.031 x MGFL + 0.187 x WSG - 4.514; belly: y = -0.093 x MGFL + 0.177 x WSG + 3.39; scrag: y = 0.013 x MGFL + 0.070 x WSG + 0.836; shoulder: y = 0.022 x MGFL + 0.146 x WSG + 0.536. y = yield of the part, kg: MGFL = proportion of lean meat, %; WSG = warm slaughter wt., kg. ADVANTAGE - The wt. of the valuable parts of the slaughtered pig can be determined immediately after slaughter and without dismembering the carcass.