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Published byLizbeth Gardner Modified over 6 years ago
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Dean Pringle Animal and Dairy Science University of Georgia
PORK CARCASS GRADING Dean Pringle Animal and Dairy Science University of Georgia
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USDA Pork Grades Expected yield US 1 > 60.4% US 2 57.4 – 60.3%
US Utility Unacceptable quality
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USDA Pork Grades Minimum Quality Standards Fat and lean firmness
Feathering Lean color Belly thickness
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USDA Pork Grades RFN PSE RSE DFD
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Pork Quality Standards
Color
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Pork Quality Standards
Marbling
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USDA Pork Grades Expected yield US 1 > 60.4% US 2 57.4 – 60.3%
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USDA Pork Grades 4 x Last Rib Fat - Muscle Score
Muscle Score (Overall) 1 Thin 2 Average 3 Thick
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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
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Fat-Free Lean Percentage
Unribbed carcass Last Rib Fat Hot Carcass weight Ribbed carcass 10th rib fat Hot carcass weight Loin muscle area Fat-O-Meater 10th rib fat Hot carcass weight Loin muscle depth
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Carcass Weight
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10th Rib Backfat
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Loin Muscle Area
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Fat-O-Meater
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Ultra-FOM
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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)
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