Yields and Dimensions of Pork Bellies in Relation to Carcass Measurements

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Abstract
The relationship of belly yields and dimensions to carcass measurements was examined in a population of 1,798 pork carcasses. Carcasses were selected from the commercial slaughter line by a stratified sampling procedure based on carcass weight and fatness. Carcass weight ranged from 55 to 104 kg, and subcutaneous fat, the sum of minimum backfat and maximum loin fat, ranged from 26 to 98 millimeters. Weight of the untrimmed belly averaged 6.64 kg, representing 16.7% of the warm carcass weight and 18.9% of the cold side. Removal of ribs (18.2% of belly weight) and “squaring” trim (4.2%) produced a commercially trimmed green belly of 5.17 kg, or 13.2% of warm carcass weight. Skinning reduced the untrimmed belly weight by an additional 10.9%. Carcass weight was the primary determinant of belly weight (R2 = .77 to .87) and depth (R2 = .61) and belly yield. Length and weight of carcass had no utility for predicting belly yield once fat was known, and belly yields were negatively correlated (r = −.6) with measures of carcass lean. An increase of one standard deviation in the fat measurements increased yields by 1.2% for the untrimmed belly and by 1.6 and 2.4% for trimmed and skinned belly (percentages of the untrimmed cut). The evidence indicates that these increases in belly yields would be accompanied by a 4.8% increase in fat content (ether extract) of the belly. Copyright © 1980. American Society of Animal Science . Copyright 1980 by American Society of Animal Science.

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