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Carcass length measurement in bacon pigs

Published online by Cambridge University Press:  27 March 2009

B. Braude ,
K. G. Mitchell  and
G. Harrington
B. Braude
Affiliation:
National Institute for Research in Dairying, University of Reading
K. G. Mitchell
Affiliation:
National Institute for Research in Dairying, University of Reading
G. Harrington
Affiliation:
A.R.C. Statistics Group, School of Agriculture, University of Cambridge
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Extract

1. Two experiments involving length measurements of ninety-six bacon-pig carcasses showed that chopping out the backbones, chilling and laying the carcasses down on a table, each resulted in a decrease in average length. There was variation from carcass to carcass in the magnitude of these decreases which, in the case of the chopping out the backbone and laying down stages, was related to the fatness of the carcass, greater decreases being found in the longer, leaner carcasses than in the shorter, fatter sides.

2. Estimates of the precision of measuring showed that length from the junction of the first rib and the sternum to the symphysis pubis taken on hanging carcasses was less susceptible to errors than the same measurement taken on the lying carcass, and that both these measurements were more accurate than that from the atlas bone to the symphysis pubis taken on carcasses either hanging or lying.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 49 , Issue 3 , October 1957 , pp. 357 - 360
Copyright
Copyright © Cambridge University Press 1957

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References

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