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Estimation of carcass lean content in the revised EC Pig Grading Scheme
Published online by Cambridge University Press: 24 November 2017
Abstract
A revised EC Pig Carcase Grading Scheme was introduced on 1 January 1989. It applies at all abattoirs slaughtering over 200 pigs a week. Carcasses are graded on the basis of -their estimated lean content. The estimate is made from prediction equations approved for use in each country and based on objective measurements, normally including subcutaneous fat depth, muscle thickness and carcase weight. Each carcass is placed in one of five (or optionally six) grades, the grades representing steps of 50g/kg in estimated lean content.
- Type
- Pig Production
- Information
- Copyright
- Copyright © The British Society of Animal Production 1990