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Pork Grading

Pork Grading. Pork Evaluation. Sex Classes Eligible USDA Grades. Barrow - U.S. No. 1-4, U.S. Utility Gilt - U.S. No. 1-4, U.S. Utility Sow - U.S. No. 1-4, U.S. Utility Stag - None Boar - None. Barrow Pizzle eye Small triangular exposed lean (gracillis / semimembranosus)

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Pork Grading

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  1. Pork Grading Pork Evaluation

  2. Sex Classes Eligible USDA Grades • Barrow - U.S. No. 1-4, U.S. Utility • Gilt - U.S. No. 1-4, U.S. Utility • Sow - U.S. No. 1-4, U.S. Utility • Stag - None • Boar - None

  3. Barrow Pizzle eye Small triangular exposed lean (gracillis / semimembranosus) Rough navel edge (sheath pocket) Gilt No pizzle eye Larger bean-shaped exposed lean (gracillis / semimembranosus) Smooth navel edge Classes of Pork Carcasses

  4. Pizzle eye Small triangle Rough No Pizzle eye Large Bean Smooth Gilt Barrow

  5. Sow Gilt traits Mammary tissue development Heavier carcasses Boars and Stags Pronounced male traits (pizzle eye) Heavy muscled shoulders Large bones and joints Darker lean Heavier carcasses Classes of Pork Carcasses

  6. USDA Pork Grades Predicts the percentage of the four, bone-in, closely trimmed lean cuts (ham, loin, Boston butt, and picnic shoulder U.S. No. 1 – 60.4 % or greater U.S. No. 2 – 57.4 to 60.3 % U.S. No. 3 – 54.4 to 57.3 % U.S. No. 4 – less than 54.4 % U.S. Utility – Carcasses with unacceptable quality

  7. Carcasses must have minimal quality to grade U.S. 1 - 4 • At least slightly firm lean and fat • Grayish-pink to moderately dark red color of lean • At least slight feathering • Minimum of 0.6 inch of belly thickness

  8. USDA Grade = (4 X Last Rib Backfat) – (Muscle Score) 3 2 1

  9. Thin muscled carcasses cannot grade U.S. No. 1 (4 X LRBF) – (MS) = USDA Grade (4 X 0.9) – 2 = 1.6 (4 X 0.5) – 1 = 1.0 2.0 (4 X 0.6) – 2 = 0.4 1.0 For calculations less than 1.0, we will call 1.0

  10. Percent Fat-free Lean Predicts the percentage of carcass consisting of acceptable quality lean with all fat (including marbling) removed Must have at least slightly firm lean, slight marbling, and grayish-pink to moderately dark red color

  11. Percent Fat-free Lean

  12. Pork Quality

  13. Percent Fat-free Lean Pounds of fat-free lean (FFL) = 8.588 + (0.465 X HCW) + (3.005 X LEA) – (21.896 X FD) HCW = Hot Carcass Weight, skin on LEA = Loin eye area between 10th/11th rib FD = Fat depth at 10th/11th rib including skin, ¾ up the loin eye muscle Percent FFL = (lbs. FFL / HCW) X 100

  14. Percent Fat-free Lean Pounds of fat-free lean (FFL) = 8.588 + (0.465 X 200) + (3.005 X 6.0) – (21.896 X 0.8) Percent FFL = (102.1 / 200) X 100 Percent FFL = 51.1 % HCW = 200 lb. LEA = 6.0 in2 FD = 0.8 in.

  15. Percent Fat Free Lean For evaluation purposes: Approximately 0.5 (0.4567) in2 of Loin eye area (LEA) compensates for 0.1 inch of fat depth (FD)

  16. Wt. 180 170 221 LEA 7.5 4.0 6.0 FD 0.8 0.6 1.3 % FFL 54.1 50.9 45.7

  17. Pork Evaluation • Ribbed Pork Carcasses • Unribbed Pork Carcasses • Hams • Loins (IMPS 412) • Pork Chops

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