Correlation between the Korean pork grade system and the amount of pork primal cut estimated with AutoFom III

Abstract

It is impossible to know the amount of pork primal cut by pig carcass grade which is determined only by carcass weight and backfat thickness in the Korean Pig Carcass System. The aim of this study was to investigate the correlation between the pig carcass grade and the amount of pork primal cut estimated with AutoFom III. A total of 419,321 Landrace, Yorkshire, and Duroc (LYD) pigs were graded with the Korean Pig Carcass Grade System. Amounts of belly, neck, loin, tenderloin, spare ribs, shoulder, and ham were estimated with AutoFom III. Regression equations for seven primal cuts according to each grade were derived. There were significant differences among the three carcass grades due to heteroscedasticity variance (p < 0.0001). Three regression equations were derived from AutoFom III estimation of primal cuts according to carcass grades. The coefficient of determination of the regression equation was 0.941 for grade 1 + , 0.982 for grade 1, and 0.993 for grade 2. Regression equations obtained from this study are suitable for AutoFom III software, a useful tool for the analysis of each pig carcass grade in the Korean Pig Carcass Grade System. The high reliability of predicting the amount of primal cut with AutoFom III is advantageous for the management of slaughterhouses to optimize their product sorting in Korea.

Comparison of pork belly characteristics and weights of primal cuts between gilt and barrow of LYD pigs measured by AutoFomIII

“…For barrows, it was is 0.943 for grade 1+, 0.982 for grade 1, and 0.993 for grade 2, showing high values. These showed a similar trend to a previous study[21] Park et al (2022) [12]. have made a regression equation without gender distinction, whereas this study created a regression equation between grades of carcass weight and 7 primal cuts weights by classifying gender.…”

“…However, the supply of pork belly could not satisfy Korean consumers [11]. Also, since the amount of pork belly can only be known after the pig carcass grade is evaluated, the amount of pork belly cannot be known immediately [12].…”

The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations

“…The number of pigs raised increased as there were 10,366,779 in 2016 and 11,216,566 in 2021, and pork consumption also increased during this tenure ( Korea Institute for Animal Products Quality Evaluation, 2021 ). Consumers demand that the quantity and quality of meat should be improved ( Park et al, 2022 ).…”

Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin

“…Consumers demand high-quality meat that is safe, enjoyable, and healthy when purchasing meat. They normally judge the quality of meat at the time of purchase through visible characteristics such as color and fat level, and they hope that this judgment will match the experience quality felt when eating the product (Park et al, 2022;Henchion et al, 2014).…”

“…Consumers demand high-quality meat that is safe, enjoyable, and healthy when purchasing meat. They normally judge the quality of meat at the time of purchase through visible characteristics such as color and fat level, and they hope that this judgment will match the experience quality felt when eating the product ( Henchion et al, 2014 ; Park et al, 2022 ). Therefore, there is an increasing demand in the meat industry for a method to rapidly and accurately detect the final meat quality experienced by consumers ( Arkfeld et al, 2016 ; Lee et al, 2021b ).…”