Abstract

DE CARO, A. et al. Lean meat content on pig carcasses and its relation with quality and origin variables. InVet [online]. 2005, vol.7, n.1, pp.11-17. ISSN 1668-3498.

Lean meat content is the most important characteristic that defines pigs dressed carcasses quality. An objective system of typification is employed in Argentina, by means of optical penetration probes; and all information is then accurately recorded. Pig's slaughter through 2002 was statistically analyzed, studying dressed carcasses lean tissue content, in relation with pig farms, slaughterhouses and season when animals were commercialized; and its correlations with quality variables of dressed carcasses were determined. Significant differences were found on lean content and weight, related with season and pig farm. Some producers sold from several farms, being different the lean content of herds sent to different slaughterhouses. Significant differences on fat and muscle between slaughterhouses did not match with those found on lean percentage; but not outstanding differences could be appraised on the accuracy of the different measurement instruments. Relation of carcasses weight and lean percentage is medium or low according the slaughterhouse.

Keywords : Pigs; Carcass quality; Lean.

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