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Changes in carcass measurements of the bacon pig during processing

Published online by Cambridge University Press:  27 March 2009

D. P. Gatherum
D. P. Gatherum
Affiliation:
Low Temperature Research Station for Research in Biochemistry and Biophysics, University of Cambridge, and Department of Scientific and Industrial Research
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Extract

During recent years increasing use has been made of carcass measurements to assess differences in the conformation, growth rates and carcass quality of bacon pigs. The measurements usually taken are: (a) thickness of back fat at one or more points, (b) thickness of flank at one or more points, and (c) the length of the carcass. Whilst at present there is fairly general agreement as to where the back-fat and flank measurements should be taken, the same agreement is not found in the case of carcass length.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 49 , Issue 2 , August 1957 , pp. 214 - 219
Copyright
Copyright © Cambridge University Press 1957

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References

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