Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2024-12-27T19:46:22.918Z Has data issue: false hasContentIssue false
  • English
  • Français

An evaluation of the Hennessy and Chong Fat Depth Indicator, and the Ulster Probe, for use in pig carcass classification and grading

Published online by Cambridge University Press:  02 September 2010

A. J. Kempster ,
J. P. Chadwick ,
D. W. Jones  and
A. Cuthbertson
A. J. Kempster
Affiliation:
Meat and Livestock Commission, PO Box 44, Queensway House, Bletchley, Milton Keynes MK2 2EF
J. P. Chadwick
Affiliation:
Meat and Livestock Commission, PO Box 44, Queensway House, Bletchley, Milton Keynes MK2 2EF
D. W. Jones
Affiliation:
Meat and Livestock Commission, PO Box 44, Queensway House, Bletchley, Milton Keynes MK2 2EF
A. Cuthbertson
Affiliation:
Meat and Livestock Commission, PO Box 44, Queensway House, Bletchley, Milton Keynes MK2 2EF
Get access

Abstract

The Hennessy and Chong Fat Depth Indicator and the Ulster Probe automatic recording instruments developed for measuring fat thickness were tested against the optical probe for use in pig carcass classification and grading.

Fat thickness measurements were taken using each probe 60 mm from the dorsal mid-line over the m. longissimus at the positions of the 3rd/4th lumbar vertebrae, 3rd/4th last ribs and last rib on a total of 110 hot carcasses covering the range of market weights in Great Britain. The standard deviation of carcass lean proportion at equal carcass weight was 35·4 g/kg.

The instruments differed little in the precision of carcass lean proportion prediction: residual standard deviation (g/kg) for the multiple regression with carcass weight and the best individual fat measurement for each probe were: last rib optical probe, 22·1; last rib Ulster Probe, 22·7; and 3rd/4th last rib Fat Depth Indicator, 21/6. Residual standard deviation (g/kg) for carcass lean proportion prediction from carcass weight and all three fat measurements in multiple regression were 21·3 optical probe, 21·3 Ulster Probe and 201 Fat Depth Indicator.

Similar mean fat measurements were obtained from the optical probe and Fat Depth Indicator, and for these instruments, but to a lesser extent for the Ulster Probe, the regression relationships with each other and with fat thickness measurements taken on the cut surface of the cold carcass were also similar.

The differences recorded in precision are unlikely to be sufficiently important to influence the choice of one probe rather than another.

Type
Research Article
Information
Animal Production , Volume 33 , Issue 3 , December 1981 , pp. 319 - 324
Copyright
Copyright © British Society of Animal Science 1981

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Cuthbertson, A. 1968. PIDA dissection techniques. Proc. Symp. Meth. Carcass Evaluation, Eur. Ass. Anim. Prod., Dublin.Google Scholar
Evans, D. G. and Kempster, A. J. 1979. A comparison of different predictors of the lean content of pig carcasses. 2. Predictors for use in population studies and experiments. Anim. Prod. 28: 97–108.Google Scholar
Hansson, I. 1980. Assessment of pig carcasses by means of MFA recorder. Vol. Abstr., 26th Eur. Meet. Meat Res. Wkers, Colorado Springs, Abstr. No. F-8. American Meat Science Association, Chicago.Google Scholar
Kempster, A. J. and Evans, D. G. 1979. A comparison of different predictors of the lean content of pig carcasses. 1. Predictors for use in commercial classification and grading. Anim. Prod. 28: 87–96.Google Scholar
Kempster, A. J. and Evans, D. G. 1981. The value of shape as a predictor of carcass composition in pigs from different breeding companies. Anim. Prod. 33: 313–318.Google Scholar
Kempster, A. J., Jones, D. W. and Cuthbertson, A. 1979. A comparison of the Danish MFA, Ulster and optical probes for use in pig carcass classification and grading. Meat Sci. 3: 109–120.CrossRefGoogle Scholar
Meat and Livestock Commission. 1980. Commercial Pig Evaluation: Management and Procedures. Meat and Livestock Commission, Bletchley, Milton Keynes.Google Scholar
Pommeret, P., Felix, P. and Naveau, J. 1981. Mesure de l'epaisseur de lard avec fat depth indicator (FDI) comparison avec l'intrascope. Techni-Porc 4: 7–13.Google Scholar
Schon, I. and Pedersen, O. K. 1977. Determination of the proportion of lean meat of pig carcasses using the Danish KSA-Equipment. Inf. Agric, No. 38. Commission of the European Communities, Brussels.Google Scholar
Winer, B. J. 1971. Statistical Principles in Experimental Design, pp. 190–220. McGraw-Hill, New York.Google Scholar