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Prediction of Pork Carcass Composition by the Pork Loin 3-6 Rib Section

University of Tennessee, Knoxville 37901-1071

Abstract

Equations to predict pork carcass composition were developed using pork loin 3–6 rib section data and Standard carcass measurements from 72 pork carcass sides. Pork loin 3–6 rib section data included fat depths, longissimus areas, separable lean and fat percentages and protein, lipid and moisture percentages. Standard carcass measurements included carcass length, muscle scores and fat measurements at the first, 10th, last rib and last lumbar vertebrae. Prediction of percentage carcass protein, lipid and moisture by 3–6 rib data alone resulted in R² values of .47, .60 and .67, respectively. When Standard carcass measurements were added to the prediction equations, R² values improved for percentage carcass protein, lipid and moisture to .54, .69 and .74, respectively. Prediction equations were tested on another 27 pork carcasses of known composition. Correlation coefficients between actual and predicted percentage carcass protein, lipid and moisture were .38, .50 and .79, respectively. Results from this study indicate that measurements and chemical composition from the pork loin 3–6 rib section were only moderately successful in predicting pork carcass composition. The rib section was a better predictor of carcass moisture than of lipid and protein.