Selected measurements of pork carcass geometry and association with slaughter value

Piotr Janiszewski, Dariuzs Lisiak, Karol Borzuta, Eugenia Grześkowiak and Piotr Ślósarz
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Piotr Janiszewski: Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Poznań, Poland
Dariuzs Lisiak: Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Poznań, Poland
Karol Borzuta: Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Poznań, Poland
Eugenia Grześkowiak: Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Poznań, Poland
Piotr Ślósarz: Faculty of Veterinary Medicine and Animal Science, University of Life Sciences, Poznań, Poland

Czech Journal of Animal Science, 2025, vol. 70, issue 2, 43-54

Abstract: The aim of the research was to use a vision technique to assess the relations between anatomical pork carcass traits, carcass geometry and slaughter value. The measurements in the experiment were performed on 128 selected pork carcasses. The 3D image of the carcass was assessed, especially its shape. Based on the carcass curvatures the correlation coefficients for these surfaces and slaughter value traits were calculated. The possibility of using the external dimensions and geometry of pork carcass for the accurate estimation of meatiness and the share of primal cuts using the technique of acquiring carcass images in a 3D configuration was confirmed. This can be useful in improving the classification methods of the SEUROP system. In the fattener breeding process the ham size increased whereas the carcass front decreased. That was probably why the carcass width or surface size correlation with the meat content were positive on the carcass back and negative on the shoulder.

Keywords: 3D image; lean meat content; pigs; pork carcass assessment; primal cut assessment (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:70:y:2025:i:2:id:161-2024-cjas

DOI: 10.17221/161/2024-CJAS

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