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Predictive Equations for Estimating Lean Cuts, Fat Standardized Lean, Chemical Composition, Bone and Value of Pork Carcasses¹

University of Missouri, Columbia 65211

Abstract

Carcass measurements of 265 market hogs, including barrows and gilts slaughtered at 93, 100, 107, 113 and 127 kg, were used in deriving predictive equations of carcass composition and value. Dependent variables included percentages of trimmed lean cuts; fat standardized lean, protein, fat and moisture in the soft tissue portion of the five primal cuts; percent bone of the five primal cuts; and carcass value ($/100 kg). Independent variables included carcass weight, longissimus muscle area at the 10th rib, USDA carcass muscling score, carcass length, average and last rib backfat thickness, 10th rib fat depth, USDA carcass grade, belly thickness and sex. When 10th rib fat depth and longissimus muscle area were available (ribbed carcasses), they were included in predicting carcass cutability. When available, 10th rib fat depth was an independent variable in all predictive equations. Carcass weight was only included to predict percent bone and carcass value. Generally, sex was important to predict cutability, fat standardized lean and percent protein but was not a factor predicting carcass value. When average backfat thickness was eliminated as an independent variable choice, USDA carcass grade often was included instead of last rib backfat thickness.

¹ Contribution from the Missouri Agric. Exp. Sta. Journal Ser. No. 10427. This research was supported by the USDA Agric. Marketing Serv. and the Missouri Dept. of Agric. under the Federal-State Marketing Improvement Program.

² Dept. of Food Sci. and Nutr., Univ. of Missouri, Columbia.

³ Dept. of Anim. Sci., Univ. of Missouri, Columbia.

⁴ Livestock and Seed Division, Agric. Marketing Serv., USDA.

⁵ Missouri Dept. of Agric.

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