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| Preliminary Study on Pork Carcass Grading Scale for Sanyuan Crossbred Pigs in Beijing |
| REN Xingchao;ZHENG Limin;REN Fazheng;ZHU Hong;WU Ping;TIAN Lijun;WANG Kai |
| 1.College of Information and Electrical Engineering, China Agricultural University,2. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083 |
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Abstract This paper has summed up the indicators observed in the pork carcass grading home and abroad. The characteristics of Sanyuan crossbred pigs in Beijing have been gathered, and the analysis showed that the carcass grades were greatly concerned with the gluteus medium fat thickness, midbody fat thickness, 6-7 rib fat thickness, carcass area, and carcass weight; furthermore, a grading standard was proposed, and the accuracy and practicality was checked out to be prominent by data validation.
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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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2010, Vol. 24 
