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| The study on the relationship between lean percentage of the pig carcass read by machine and grade of pig strain |
| Cheng Wen-xin;Wang Yu-fen;Yue Tian-li;Zhang Zhi-wei |
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Abstract Lean percentages of the pig carcasses of four grades of pig strains got by PG100 GradingProber were Investigatede, and compared with the lean percentages got by cut out trial. The result showsthat the lean percentages got by PG100 can well reflect the quality accord to the pig’s strain,andit can be used as basic value for carcass automatic grading during slaughter.
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| [1] |
LI Wencai, TIAN Hanyou, ZHANG Zhenqi, BAI Jing, ZOU Hao, LIU Fei, WANG Hui, LI Jiapeng, QIAO Xiaoling. Effect of Variations in Temperature and Humidity in Pre-Chilling Room on the Quality of Pig Carcass[J]. Meat Research, 2018, 32(7): 49-53. |
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2005, Vol. 19 
