The Correlation Between Pork Primal Cut Composition and Carcass Composition

• Main Authors: CHEN, YI-CHEN, 陳宜箴
• Other Authors: LIN, RONG-SHINN
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/tkte9e

碩士 === 國立宜蘭大學 === 生物技術與動物科學系動物科學碩士班 === 106 === The objective of this study was conducted to investigated the correlation between pork primal cut composition and carcass composition, and to develop the prediction equation of carcass lean. The carcasses of crossbred hogs (n=500; included 110 gilt and 390 barrow) were dissected in a commercial slaughter plants. The average carcass weight was 111.41 ± 10.54 kg. The left side of carcass was divided into front part, middle part and hind part. The front part was consisted of picnic shoulder, front shank, boston butt and jowl meat. The middle part was consisted of loin, belly, tenderloin. The hind part was consisted of ham and hind shank. Lean meat, skin, bone and fat were contained in each part of section. The results showed that dissected lean weight was positive correlated with live weight, carcass weight and carcass length(0.879, 0.881, 0.532, respectively, P<0.001). Dissected lean weight was negatively correlated with live weight, carcass weight and carcass length (-0.138, -0.145, -0.125, respectively, P<0.01). The utilization of dissected lean weight from the front, middle and hind part to serve as predictor of carcass lean weight had R2=0.896(CV=3.456%), 0.906(CV=3.299%) and 0.492 (CV=3.456%), respectively. The utilization of dissected lean weight from the front, middle and hind part to serve as predictor of carcass lean percentage had R2=0.492(CV=3.456%), 0.571(CV=3.379%) and 0.617(CV=3.096%), respectively.