Using fat and muscle measurements from different areas of the carcass in the prediction of yield of pork four lean cuts and primals as affected by cutting method and trim level /
(BLSFLC) endpoint. Remaining lean was separated into
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1995.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | (BLSFLC) endpoint. Remaining lean was separated into (TW3 and TW4) produced R2 .79. Skinned, bone-in FLC 14% US 4. Carcasses were selected at six processing plants and TW3 and TW4 were within .0 1 for every equation in assigned two cutting procedures. Side A was fabricated into carcass cross sections were photographed onto slide film, chemical fat and moisture (FFLFLC). During fabrication, current U.S. population: 25% US 1, 36% US 2, 25% US 3, and equations were produced using carcass cross section FFLFLC. Twelfth rib fat depth 3/4 measure (TW5) and M. from five companies by a trained USDA grader. Carcasses were into bone-in and boneless four lean cuts (FLC) by longissimus area (TW7) accounted for 81% of the variation in longissimus at any location had minimal improvement in R2. measured with an image analysis program. Regression measurements to a fat and muscle measure over the M. measurements to predict RFLC and bone-in and boneless FLC Pork carcasses (n = 199) were selected to represent the predicting .64,.32, and 0 cm FLC and BSLFLC, respectively. predicting FFLFLC. Adding additional fat or muscle progressively trimmed had R2 of .61,.68. and .73 when using progressively trimmed to .64,.32, and 0 cm, BLSFLC, and progressively trimming s.c. fat to .64,.32, and 0 cm and the regular trimmed four lean cuts (RFLC). Side B was fabricated remainder separated into remaining fat, lean, bone, and skin RFLC. Twelfth rib fat and muscle depth 1/2 distance measures scanned, and then various fat and muscle deposits were shipped to Texas A&M University where sides were randomly to generate a boneless, 0 cm trimmed, seam fat removed TW3 and TW4 had R2 = .81 (.01 higher than TW5 and TW7) for TW5 and TW7. R2 dropped only .01 for each trim level when using TW3 and TW4. TW5 and TW7 had R2 =.55,.64,.70, and .78 |
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| Item Description: | "Major subject: Animal Science". Vita. |
| Physical Description: | xi, 102 leaves ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |