Equations for assessment of lean meat content in pig carcasses on slaughter line

Abstract

Assessment of meatiness on slaughter line based upon measurements of explanatory variables and equation for lean meat content in which measurements are entered. Equation is evaluated using data from preceding dissection of sufficient number of carcasses. Considering EU legislation for computation of new formula, EU-reference and partial dissection were used, as well as double-regression as a statistical method. Sixty-one carcasses were dissected according to EU-reference method, and the sample for partial dissection included 130 carcasses. Equations for lean meat content for method with apparatus Hennessy Grading Probe (HGP) and two-point method were computed. Equation for HGP met criterion for residual standard deviation (RSD) of 2.5 (2.43), so it is convenient for introduction of HGP method on the slaughter line. Substitutive two-point method did not reach 2.5 for RSD. Nevertheless, current equation DM5 for two-point method still sufficiently estimate the lean meat content. Prior to the introduction of the new method for HGP on slaughter line, verification is needed.