PORK CARCASS GRADING - PowerPoint PPT Presentation

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PORK CARCASS GRADING

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  1. PORK CARCASSGRADING Dean Pringle Animal and Dairy Science University of Georgia

  2. USDA Pork Grades Expected yield • US 1 > 60.4% • US 2 57.4 – 60.3% • US 3 54.4 – 57.3% • US 4 < 54.4% • US Utility Unacceptable quality

  3. USDA Pork Grades • Minimum Quality Standards • Fat and lean firmness • Feathering • Lean color • Belly thickness

  4. PSE RSE RFN DFD USDA Pork Grades

  5. Pork Quality Standards • Color - 1 - 6

  6. Pork Quality Standards • Marbling - 1 - 10

  7. USDA Pork Grades Expected yield • US 1 > 60.4% • US 2 57.4 – 60.3% • US 3 54.4 – 57.3% • US 4 < 54.4%

  8. USDA Pork Grades • 4 x Last Rib Fat - Muscle Score • Muscle Score (Overall) • 1 Thin • 2 Average • 3 Thick

  9. USDA Pork Grades • US grades not currently used by pork packing industry • Percent muscle and Percent fat-free lean are the standards used by the industry

  10. Unribbed carcass Last Rib Fat Hot Carcass weight Ribbed carcass 10th rib fat Hot carcass weight Loin muscle area Fat-Free Lean Percentage • Fat-O-Meater • 10th rib fat • Hot carcass weight • Loin muscle depth

  11. Carcass Weight

  12. 10th Rib Backfat

  13. Loin Muscle Area

  14. Fat-O-Meater

  15. Ultra-FOM

  16. Fat-Free Lean Percentage • Unribbed carcass - #FFL = 23.7 – (21.3 x LRF) + (.5 x HCW) • Ribbed carcass - #FFL = 8.6 – (21.9 x TRF) + (.5 x HCW) + (3.0 x LMA) • Fat-O-Meater - #FFL = 15.3 – (31.3 x TRF) + (.5 x HCW) + (4.0 x LMD)