MLBA11: October / November 2009

 

 

 

Effective methods of pork car­cass evaluation are based on the pork industry's desire to improve productivity and product quality. Carcass evaluation is essen­tial in determining carcass value dif­ferences at the market place. The pork producer must be concerned about production of edible pork which is ac­ceptable by the consumer. In addition, this product must be of acceptable quality for the meat processor.

 

Pork carcass evaluation systems that are used in swine improvement programmes and carcass contests should place major emphasis on those traits that contribute most to the eco­nomic value of the carcass. For this reason, major emphasis is usually given to those factors that are good indicators of lean yield.

 

It is the purpose of this fact sheet to describe quantitative and qualita­tive characteristics associated with pork carcass desirability and to identi­fy procedures that can be standardised and applied to measure these charac­teristics throughout the pork industry.