The Fat-Lean Ratio in the Rough Loin as a Tool in Evaluation of Pork Carcasses
1956; Oxford University Press; Volume: 15; Issue: 3 Linguagem: Inglês
10.2527/jas1956.153896x
ISSN1544-7847
AutoresA. M. Pearson, L. J. Bratzler, J. A. Hoefer, James F. Price, W. T. Magee, R. J. Deans,
Tópico(s)Genetic and phenotypic traits in livestock
ResumoIn this study the fat-lean ratio in cross section of the rough loin at the last rib was investigated as a possible measure of carcass leanness. Correlation coefficients of approximately −0.60 between the fat-lean ratio and several measures of carcass cut-out indicated the relationship may be high enough to be useful when it is impossible to obtain cut-out information. However, the area of lean at the 10th rib or last rib was only slightly less reliable than the ratio of fat to lean for estimating cut-out values. Consideration of the relationship between either carcass length or dressing percentage and carcass cut-out indicates that major emphasis should be placed on other methods of measuring leanness.
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