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The yields of cuts from Wiltshire bacon sides in relation to length and other carcass measurements

Published online by Cambridge University Press:  01 June 1961

G. Harrington  and
R. W. Pomeroy
G. Harrington
Affiliation:
School of Agriculture, University of Cambridge
R. W. Pomeroy
Affiliation:
School of Agriculture, University of Cambridge
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Extract

1. Judges' scores for the ‘proportion of cuts’ of bacon sides were related to the length and to the ratio of the length and depth of the sides, but not to the weight of the fore-end.

2. In two investigations involving six hundred and eighty sides of bacon, length showed little relation to the yields of the major wholesale cuts or to measures of value based upon them, although in one analysis longer sides tended to have lighter fore-ends. Fatter sides tended to be heavier in the back and lighter in the fore-end and gammons than leaner sides of the same weight.

Type
Research Article
Information
Animal Production , Volume 3 , Issue 2 , June 1961 , pp. 163 - 170
Copyright
Copyright © British Society of Animal Science 1961

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References

REFERENCES

Harrington, G., 1958. Pig carcass evaluation. Tech. Commun. Bur. Anim. Breed. Genet., Edinb., No. 12, 107 Pp.Google Scholar
Harrington, G., & Pomeroy, R. W., 1955. An analysis of carcass measurements of postwar British bacon pigs. J. agric. Sci., 45: 431.Google Scholar
Mcmeekan, C. P., 1941. Growth and development in the pig with special reference to carcass quality characters. Pt. IV. J. agric. Sci., 31: 1.CrossRefGoogle Scholar
North Central Livestock Marketing Research Committee, 1952. Objective Carcass Grade Standards For Slaughter Hogs. Bull. Minn, agric. Exp. Sta., No. 414, 56 pp.Google Scholar