J. Anim Sci.
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J. Anim Sci. 1956. 15:896-901.
© 1956 American Society of Animal Science
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The Fat-Lean Ratio in the Rough Loin as a Tool in Evaluation of Pork Carcasses1

A. M. Pearson, L. J. Bratzler, J. A. Hoefer, J. F. Price, W. T. Magee and R. J. Deans

Michigan Agricultural Experiment Station2

Abstract

In this study the fat-lean ratio in cross section of the rough loin at the last rib was investigated as a possible measure of carcass leanness. Correlation coefficients of approximately –0.60 between the fat-lean ratio and several measures of carcass cut-out indicated the relationship may be high enough to be useful when it is impossible to obtain cut-out information. However, the area of lean at the 10th rib or last rib was only slightly less reliable than the ratio of fat to lean for estimating cut-out values.

Consideration of the relationship between either carcass length or dressing percentage and carcass cut-out indicates that major emphasis should be placed on other methods of measuring leanness.

Footnotes

1 Journal Article 1866 Michigan Agricultural Experiment Station, East Lansing, Michigan.

2 Department of Animal Husbandry.






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Copyright © 1956 by the American Society of Animal Science.