Effectiveness in the prediction of the pork carcasses quality

Authors

  • Yamira Cepero Instituto de Investigaciones para la Industria Alimenticia
  • Ana María González Instituto de Investigaciones para la Industria Alimenticia
  • Margarita Nuñez de Villavicencio Instituto de Investigaciones para la Industria Alimenticia
  • Arístides García Instituto de Investigaciones para la Industria Alimenticia
  • Yamilé Moya Instituto de Investigaciones para la Industria Alimenticia
  • Frank Rodríguez Instituto de Investigaciones para la Industria Alimenticia

Keywords:

swinish livestock, carcass grading, quality prediction

Abstract

The effectiveness of the prediction equation of the pork carcasses quality in different places was checked. One hundred carcasses of different producers and commercial crossings were evaluated. Statistical techniques to determine the correlation between the values obtained from equation and experimental dissection was applied to prove the effectiveness also a test of comparison of the difference of average was carried out. The prediction equation evaluated in the slaughterhouses was effective to predict the main characteristic of quality: the lean meat percentage. The analysis of the corporal composition of the pigs verified that the better range of sacrifice weight to obtain the better carcasses quality for the industry was between 85 and 100 kg.

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Published

2024-01-30

Issue

Vol. 21 No. 1 (2011)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Effectiveness in the prediction of the pork carcasses quality. (2024). Ciencia Y Tecnología De Alimentos, 21(1), 17-20. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/606

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