The prediction of percentage of fat in pork carcasses.


Forty-seven market-weight pigs were slaughtered in order to determine percentage of chemical fat and in an attempt to determine an easily obtainable and inexpensive method to predict this value. The hams and 8-9-10 rib loin sections were removed from the left side of each carcass and dissected into subcutaneous and seam fat, individual muscles, skin and… (More)


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