Correlation between the Korean pork grade system and the amount of pork primal cut estimated with AutoFom III
1
조회
0
다운로드
6
인용
0
참고문헌
키워드
초록
It is impossible to know the amount of pork primal cut by pig carcass grade which is determined only by carcass weight and backfat thickness in the Korean Pig Carcass System. The aim of this study was to investigate the correlation between the pig carcass grade and the amount of pork primal cut estimated with AutoFom III. A total of 419,321 Landrace, Yorkshire, and Duroc (LYD) pigs were graded with the Korean Pig Carcass Grade System. Amounts of belly, neck, loin, tenderloin, spare ribs, shoulder, and ham were estimated with AutoFom III. Regression equations for seven primal cuts according to each grade were derived. There were significant differences among the three carcass grades due to heteroscedasticity variance (p < 0.0001). Three regression equations were derived from AutoFom III estimation of primal cuts according to carcass grades. The coefficient of determination of the regression equation was 0.941 for grade 1+, 0.982 for grade 1, and 0.993 for grade 2. Regression equations obtained from this study are suitable for AutoFom III software, a useful tool for the analysis of each pig carcass grade in the Korean Pig Carcass Grade System. The high reliability of predicting the amount of primal cut with AutoFom III is advantageous for the management of slaughterhouses to optimize their product sorting in Korea.
Abstract
It is impossible to know the amount of pork primal cut by pig carcass grade which is determined only by carcass weight and backfat thickness in the Korean Pig Carcass System. The aim of this study was to investigate the correlation between the pig carcass grade and the amount of pork primal cut estimated with AutoFom III. A total of 419,321 Landrace, Yorkshire, and Duroc (LYD) pigs were graded with the Korean Pig Carcass Grade System. Amounts of belly, neck, loin, tenderloin, spare ribs, shoulder, and ham were estimated with AutoFom III. Regression equations for seven primal cuts according to each grade were derived. There were significant differences among the three carcass grades due to heteroscedasticity variance (p < 0.0001). Three regression equations were derived from AutoFom III estimation of primal cuts according to carcass grades. The coefficient of determination of the regression equation was 0.941 for grade 1+, 0.982 for grade 1, and 0.993 for grade 2. Regression equations obtained from this study are suitable for AutoFom III software, a useful tool for the analysis of each pig carcass grade in the Korean Pig Carcass Grade System. The high reliability of predicting the amount of primal cut with AutoFom III is advantageous for the management of slaughterhouses to optimize their product sorting in Korea.
참고문헌 (23)
- 2016 Animal products grading statistical yearbook, "Korea Institute for Animal Product Quality Evaluation", Korea Institute for Animal Product Quality Evaluation, ~, pp.Report No.: 11-B552679-000006-10 (2016)
- "Food and Rural Affairs Notification 2014-4" (2014)[URL]
- 오상현, "Pork Preference for Consumers in China, Japan and South Korea", Animal Bioscience, 25(1), pp.143~150 (2012), 아세아·태평양축산학회
- Mitchell AD, "Composition analysis of pork carcasses by dual-energy x-ray absorptiometry", J Anim Sci, 76, pp.2104~2114 (1998)[DOI]
- Collewet G, "Determination of the lean meat percentage of pig carcasses using magnetic resonance imaging", Meat Sci, 70, pp.563~572 (2005)[DOI]
- Font i Furnols M, "Comparison of different devices for predicting the lean meat percentage of pig carcasses", Meat Sci, 83, pp.443~446 (2009)[DOI]
- Aalhus JL, "Review : Canadian beef grading – opportunities to identify carcass and meat quality traits valued by consumers", Can J Anim Sci, 94, pp.545~556 (2014)[DOI]
- Kress K, "Carcass characteristics and primal pork cuts of gilts, boars, immunocastrates and barrows using AutoFOM III data of a commercial abattoir", Animals, 10, pp.1912~ (2020)[DOI]
- Scholz AM, "Non-invasive methods for the determination of body and carcass composition in livestock : dual-energy X-ray absorptiometry, computed tomography, magnetic resonance imaging and ultrasound : invited review", Animal, 9, pp.1250~1264 (2015)[DOI]
- Janiszewski P, "Prediction of primal cuts by using an automatic ultrasonic device as a new method for estimating a pig-carcass slaughter and commercial value", Anim Prod Sci, 59, pp.1183~1189 (2019)[DOI]
- 최정석, "Application of AutoFom III equipment for prediction of primal and commercial cut weight of Korean pig carcasses", Animal Bioscience, 31(10), pp.1670~1676 (2018), 아세아·태평양축산학회[DOI]
- 남국현, "돼지고기 부위별 수요함수 추정 - 수도권 소비자를 중심으로 -", 농촌지도와 개발, 23(1), pp.27~37 (2016), 한국농촌지도학회
- Furnols M, "Estimation of lean meat content in pig carcasses using X-ray Computed Tomography and PLS regression", Chemometr Intell Lab Syst, 98, pp.31~37 (2009)[DOI]
- Fortin A, "A novel approach to grading pork carcasses : computer vision and ultrasound", Meat Sci, 63, pp.451~462 (2003)[DOI]
- Pathak V, "Ultrasound as a modern tool for carcass evaluation and meat processing : a review", Int J Meat Sci, 1, pp.83~92 (2011)[DOI]
- Uttaro B, "Prediction of pork belly fatness from the intact primal cut", Food Control, 21, pp.1394~1401 (2010)[DOI]
- Busk H, "Determination of lean meat in pig carcasses with the Autofom classification system", Meat Sci, 52, pp.307~314 (1999)[DOI]
- Fortin A, "Evaluation of three ultrasound instruments, CVT-2, UltraFom 300 and AutoFom for predicting salable meat yield and weight of lean in the primals of pork carcasses", Meat Sci, 68, pp.537~549 (2004)[DOI]
- Gispert M, "The AUTOFOM: new equipment of carcasses clasification approved for Spain", Eurocarne (España), 110, pp.69~74 (2002)
- Lisiak D, "A new simple method for estimating the pork carcass mass of primal cuts and lean meat content of the carcass", Anim Prod Sci, 55, pp.1044~1050 (2015)[DOI]
- Masferrer G, "On-line Ham Grading using pattern recognition models based on available data in commercial pig slaughterhouses", Meat Sci, 143, pp.39~45 (2018)[DOI]
- "Only pork belly and neck are doing well ... find a way to use the non-preferred part!" (2020)[URL]
- "After the aftermath of COVID-19, the back leg meat ... the proportion of pork belly “Rising”" (2020)[URL]
