The Fat-Lean Ratio in the Rough Loin as a Tool in Evaluation of Pork Carcasses

Abstract

In this study the fat-lean ratio in cross section of the rough loin at the last rib was investigated as a possible measure of carcass leanness. Correlation coefficients of approximately −0.60 between the fat-lean ratio and several measures of carcass cut-out indicated the relationship may be high enough to be useful when it is impossible to obtain cut-out information. However, the area of lean at the 10th rib or last rib was only slightly less reliable than the ratio of fat to lean for estimating cut-out values. Consideration of the relationship between either carcass length or dressing percentage and carcass cut-out indicates that major emphasis should be placed on other methods of measuring leanness.