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Relationship of Carcass Scores and Measurements to Five Endpoints for Lean Cut Yields in Barrow and Gilt Carcasses

Meat Science Research Laboratory, A.R.S., U.S.D.A., Beltsville, Maryland 20705 , Livestock Division, A.M.S., U.S.D.A., Washington, D.C. 20250 and Texas A&M University, College Station, 77843

Abstract

A total of 403 butcher hog carcasses were selected from two commercial firms or from the Meats Laboratory at Texas A&M University. These carcasses, chosen to vary widely in muscling and fatness, were cut and trimmed according to procedures developed by U.S.D.A. and Texas A&M University personnel. Among measures of fatness, fat depth over the longissimus muscle (10th or last rib) was most closely associated with yields of lean cuts and total lean. Neither length nor weight of carcass was associated with more than 10% of the variability in cutting yields. Among measures of muscling, loin eye area (longissimus muscle area at the 10th or last rib) and lumbar lean depth were most highly correlated with percentages of trimmed four lean cuts (.64, .66 and .49, respectively). Some advantage in accuracy of lean yield estimation was noted in favor of the use of overall U.S.D.A. muscling scores as compared to either of the ham evaluations (rear or stifle views). Unadjusted and subjectively adjusted (by use of other visual indices of carcass fatness) backfat thickness measures were not different for predicting percentages of regular trimmed four lean cuts (–.88 and –.89). An equation combining measures of average backfat thickness, carcass length and U.S.D.A. muscling score (overall evaluation) was associated with 83.4% of the observed variability in percentage of regular trimmed four lean cuts. A change of .25 cm (.1 in) in average backfat thickness was equivalent to a change of one full U.S.D.A. muscling score in its effect on percentage yields of regular trimmed four lean cuts. Fat depth over the longissimus muscle at the 10th rib, in combination with carcass length and longissimus area at the 10th rib most accurately predicted percentages of total separable muscle from the four lean cuts (R² x 100 = 89.5%).

¹ Employed by the Standardization Branch, Livestock Division, Agriculture Marketing Service, U.S.D.A. at the time of this study. Present address: Meat Science Research Laboratory, Agricultural Marketing Research Institute, A.R.S., U.S.D.A., Beltsville, Maryland.

² Meats and Meat Chemistry Section, Department of Animal Science, Texas A&M University, College Station 77843.

³ Meat Science Research Laboratory, A.R.S., U.S.D.A., Beltsville, Maryland.