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MS- Pork Carcass

Gading and Evaluation

Reasons for grading pork facilitates the marketing of pork, not to set a value per say that is determined by the markets supply and demand. To sort carcasses from a heterogeneous population into homogeneous groups based on sex class
It's fairly easy to tell the difference between barrows and gilts. Barrows have: pizzle eye, a small, square semimembranosus, a castration scar, bald spot (the muscle with the penis) and the belly fat is rough.
Gilts however obviously don't have: a pizzle eye, the semimembranosus is big, and bean shaped, and they clearly wont have a castration scar, or bald spot. Plus the belly fat is smooth.
Possible carcass grades for a barrow and gilt is US#1-4 and US Utility
Possible USDA carcass grades of sow are: US#1-4 and US Utility; and US Cull
Possible USDA carcass grades of stag and boar are: is oh wait there are none
Application of USDA grades for barrows and gilts are based on two general considerations; quality indicating characteristics of lean and combined yield of the four lean cuts (lion, ham, boston butt, picnic)
Pork quality is determined by (6): Palatability, firmness of fat and lean, color of lean, amount of feathering, belly thickness, US utility
Palatability is the biggest factor
Soft fat means that there is a stress problem; Short term stress leads pH decline doesn't hold moisture. Soft fat can also reflect a diet high in oil, or unsaturated fats. Usually this doesn't sell well because its less pretty and more prone to oxidative rancidity (garbage fed pigs)
Color of lean is an indicator of age and pH problems
Belly thickness reflects highest selling part because of McDonalds needing bacon
Yield = Cutabilty Cutability = % of bone-in, closely trimmed four lean %4 lean cuts = weight of lean cuts / carcass weight X 100
US Grade = (4 X last rib backfat) - (1X muscle score) and muscle is 3 thick, 2 average, 1 thin
Exceptions are a minimum of average muscling is required for all.. #1 hogs, regardless of backfat at the last rib
The other exception is all hogs with 1.75 inches last ribfat thickness are not eligible for US #3 regardless of muscling
Created by: kccroy
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