Slaughter losses and yield of Wiltshire bacon

Abstract

A study has been made of variations in the shrinkage from the live pig to the carcass and from the carcass to the side of Wiltshire bacon. Most of the variation occurs at the first stage when the losses have a variance of 17·67 lb. compared with only 4·59 lb. and the second stage. Similarly, breed differences were found at the first stage, Wessex and Essex pigs giving 1·1 and 2·7 lb. more carcass respectively than the Large White pigs, but not at the second stage. On the other hand, differences between litter groups were found at both stages. Correlations made between carcass measurements and yield of carcass and bacon were generally found to be small and positive. Antagonisms were indicated between quantity and quality of bacon, in particular by positive correlations between thickness of back-fat and weight of carcass, and between a desirable proportion of cuts and losses on slaughter. The problem of deciding the relative attention which should be paid to various carcass characteristics is discussed and the need for an index of total carcass merit is pointed out.