J. Anim Sci.
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J. Anim Sci. 1957. 16:485-489.
© 1957 American Society of Animal Science
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Splitting and Cutting Errors in Swine Carcass Evaluation1

E. L. Lasley2 and E. A. Kline

Iowa State College

Abstract

The magnitude of cutting errors was determined for various carcass traits using 222 barrow carcasses. Traits investigated were weight of half carcass, belly, loin, picnic, Boston butt, skinned ham, four lean cuts, and five primal cuts; length from front of first rib to aitch bone; average of four backfat measures; and loin eye area at tenth and last ribs.

The left side averaged heavier and yielded heavier loin, ham, picnic, lean cuts and primal cuts but lighter belly and Boston butt. Failure to divide the carcass into equal halves is partly responsible for these differences. No evidence of bilateral asymmetry was found. Biased values are obtained when either right or left side is consistently appraised, but not when both are averaged. Greater precision also results when both sides are averaged, especially for loin, picnic, Boston butt and belly. About one-half the cutting variation for lean cuts reflects lack of precision in cutting the loin. Ham weight is more reliably estimated than is any other wholesale cut or combination of cuts.

If only one side is evaluated it is important that it always be the same side. Careful splitting of the carcass is emphasized when only one side is cut.

Footnotes

1 Journal paper No. J-3059 of the Iowa Agricultural Experiment Station, Ames, Iowa, Project No. 1127. The project is cooperative with the U.S.D.A., A.R.S., Animal & Poultry Husbandry Research Branch, Regional Swine Breeding Laboratory, Ames, Iowa.

2 Present address: Dept. of Animal Science, University of Illinois, Urbana.






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Copyright © 1957 by the American Society of Animal Science.