Predictive Equations for Estimating Protein and Fat in the Pork Carcass

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Abstract
Fifty-eight pork carcasses were selected to include barrows and gilts and a completely representative range of carcass weight and backfat thickness. Carcasses were weighed (in air and water), measured, broken into standard wholesale cuts and subsequently separated into skin, bone and lean-fat portion. The lean-fat portion was chemically analyzed for fat and protein to provide values for the entire edible carcass (portion of carcass remaining after removal of head, internal organs and fat, feet, tail, bones and skin). Regression equations to estimate entire edible carcass fat and protein were derived using chemically determined fat and protein as the dependent variables. Specific gravity was the most reliable single variable for predicting entire edible carcass fat and protein with R2 values of .74 and .64, respectively. Chemical composition of the miscellaneous portion (boneless and skinless, fat trim, lean trim, neckbones, jowl, and spareribs) had the highest correlation (fat, R2 = .83; protein, R2 = .73) of any carcass part with entire edible carcass composition. Equations were derived for estimating entire edible carcass fat and protein using easily obtainable variables alone and in combination with specific gravity and chemical analysis of carcass parts.

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