Method and device for grading the carcass of a slaughtered animal

摘要

In a method for grading the carcass of a slaughtered animal, especially a half pig carcass, it is proposed that the more or less curved body contour in the region formed by the cutlet muscle (longissimus dorsi) be determined in a plane essentially perpendicular to the spine and be used for assessment of the proportional meat content, the so-called meatiness, and/or of the body type.