Pork Carcass Evaluation and Procedures

Published on: 08/30/2018
Author/s : Frederick K. Ray, Extension Animal Foods Specialist - Oklahoma State University Cooperative Extension Fact Sheets (ANSI-3725), Division of Agricultural Sciences and Natural Resources

Effective methods of pork carcass evaluation are based on the pork industry's desire to improve productivity and product quality. Carcass evaluation is essential in determining carcass value differences at the market place. The pork producer must be concerned about production of edible pork which is acceptable by the consumer. In addition, this product must be of acceptable quality for the meat pr...

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August 30, 2018

Good day, everyone I am Desire Germain, breeder of pig. I am searching a model standard of pork back fat grading. Thanks all.

August 30, 2018

Need more information on pig grading on market, thickness of back fat, what is grade A, B, C, etc. Thanks.

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Jon Bergstrom
Jon Bergstrom
Swine Nutrition & Production, Ph.D.
  Plano, Texas, United States
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