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Significant Relationships in Pork Carcass Evaluation^{1, 2,}

IV. Loin Equivalents as a Criterion for Live Hog Value

Missouri Agricultural Experiment Station, Columbia

Abstract

The subjective scores of the preferred cuts and the carcass yields and measurements included in this paper came from 207 hogs slaughtered during the autumn and spring of 1952 and 1953.

Live hog probes and carcass backfat measurements were negatively correlated with the unadjusted loin equivalent. The magnitude of these correlations approximated the correlations between live hog backfat probes and the yield of the five primal and four lean cuts.

The average yield of the carcasses and preferred cuts, respectively, were greater for the hogs slaughtered in the spring, while the average digestive tract was lighter than from hogs slaughtered in the autumn.

The average unadjusted and adjusted loin equivalent evaluations were greater for the hogs slaughtered in the spring.

The preferred cuts from the hogs slaughtered in the autumn were valued higher per unit weight than the spring hogs, because they were superior in firmness, marbling and color. Nevertheless, on the average, carcasses from the hogs slaughtered in the spring were valued higher, due to their greater yield of the preferred cuts and smaller yield of the cuts of lower value.

¹ Contribution from the Missouri Agricultural Experiment Station Journal Series No. 1882. Approved by Director.

² This research was in cooperation with the Regional Swine Breeding Laboratory, AHRD., ARS., U. S. Department of Agriculture.

³ Professor Emeritus.