118.

PORK CARCASS EVALUATION COMPflTTE I 1. J. 1.7, Cole, Chairman

University of Tennessee, Knoxville, Tennessee 2. W. J. Aunan, University of Minnesota, St . Paul, Minnesota 3. L. 3. Bratzler, Michigan State College, East Lansing, Michigan 4 . ' R . L. Hiner, B.A.I., U.S.D.A., Bel tsv i l le , Maryland 5 . M. H. Kerr, University of Maryland, College Park, Maryland 6. E. A. Kline, Iowa State College, Ames, Iowa 7. C. 'L. Strong, Standardization & Grading Division,

8 . George Wilson, University of Wisconsin, Madison, Wisconsin P.M.A., U.S.D.A., Washington, D. C.

No attempt has been made i n t h i s report t o go i n t o great d e t a i l con-

cerning any of the various phases of pork carcass evaluation. It i s the aim of

the committee t o help standardize some of the pract ices and procedures that are

being car r ied on d i f f e ren t ly a t various s t a t ions i n order that data may be com-

pared eas i ly .

out en t i re ly .

instance sedle of slaughtering or of removin$ the ham.

for slaughtering, cut t ing axid measuring can be adopted by a l l T$p?riment Sta-

t i ons doing pork carcass research, the existence of t h i s committee will be

Such things as ecalding and dehairing operations have been l e f t

Althovgh important, they would not a f f ec t evaluation l i k e f o r

If standard procedures

j u s t i f i d .

We wish t o acknowleQe the assis tance of D r . 14. A. Craft and h is

Committee a8 well as many other individuals f o r t he i r help and suggestions.

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119.

R E P O R T O F T H E P O R K C A R C A S S

SLAUGlplcERING AND CHILLING PROCEDURES

Much excellent pork carcass information has been obtained with the aid of packing plant cooperation. and amount of da ta due t o t h e i r mechanized operations. committee has recommended the following standard slaughteriag procedures:

There is a l i m i t , however, as t o the extent With th i s i n mind the

1. Weighing

(a ) weight when taken off feed

(b) weight a t 18-24 hr. shrink ( w i t h water and without feed)

2. Dressine: Dercent

(a) figured on k i l l weight a f t e r 24 hour c h i l l

3, Method of slaughtering

( a ) head off - leave Jowl on carcass, weigh head removed.

(b) Leaf f a t l e f t i n carcass and figured as par t of carcass (kidney removed - not weighed).

( c ) ham facing l e f t on carcass and figured as pa r t of carcass.

(d ) a combination method i s suggested where it can be done i n your own meats laboratory. This method differs from that described i n (a), (b), and ( c ) i n t h a t the head i s l e f t on and s p l i t a t the time the carcass i s s p l i t . By simply weighing the carcass (or s ide ) with t h e head on, then re- moving and weighing with the head off and jowls attached t o the side, all yie lds could be figured on either s t y l e of dressing and better yet, on both s ty les .

4. Chill ing

Chil l (34-360F) and weigh a t end of a 24 hour and 48 hour ch i l l i ng period, if carcass a re not cut u n t i l a f t e r a 48 hour c h i l l 4

5. Cutting

Cut when thoroughly ch i l led or a s soon as possible after complete ch i l l ing , a f t e r 24 hours provided the in te rna l ham is 380F or lower.

120.

CUTTING PROCEDURES

The following procedure was recommended by the committee f o r carcasses from l i v e hogs weighing 200 t o 220 pounds. may be taken when cu t t ing carcasses from heavier hogs.

It wa8 thought t h a t some var ia t ion

(a) Rough shoulder - taken off between 2nd and 3rd r ib a t the at tach- ment of the thoracic vertebrae and at r igh t angles t o the general l i n e of the back.

1. Trimming rough shoulder

( a ) l i f t neck bones

(b) cut off b r i ske t f l a p and jowl pa ra l l e l t o shoulder cut

2 . Skinning f u l l ehoulder

(a) couSr 1 inch below exposed ventral edge of blade bone ex-

(b) cut foo t from shoulder 1/2 inch above knee j o i n t o r

posing f a l s e lean on baston bu t t

Separate shoulder in to picnic and bostan bu t t by cut t ing 1/2 inch below exposed blade bone and a t r i g h t angles t o the Choulder cut .

(b) Remove ham

(1) remove ham between 2nd and 3rd sacral vertebrae and per- pendicular t o the l i n e of t he shank

(2 ) remove flank corner and t a i l bones. Follow natural seam on flank

(3) c o l l a r ham leaving 1/3 of sk in up frm hock jo in t , leav- ing approximately 3/8 inch fat o r ham.

(4 ) cut foot of? at hock j o i n t

( c ) Separate rough l o i n from rough be l ly

(1) divide along a s t r a igh t l i n e made by snugging tenderloin muscle a t poster ior end of loin and j u s t missing the vent ra l portion of the back bone a t the an ter ior end of loin. Make t h i s cut with the f la t side of the blade bone p a r a l l e l t o the table. It may be necessary t o follow the natural curvature of t h e backbones.

(d) Remove fat back from l o i n leaving 1/4 inch of fat over loin.

(e ) Remove spare ribs from be l ly by s p l i t t i n g the secondary flank muscle along center l i n e removing moat of the s o f t car t i lages from the be l ly .

(f ) Trim be l ly ( f l a t t e n out flank end)

121.

(1) cut through teat l ine

(2 ) cut off flank at boot jack

(3) square other two sides if necessary

All cutd should be weighed to the neareet 1/10 pounds. Rough cuts .

a8 well as trimmed cuts may be weighed.

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122.

PORK CHART LOCATION, STRUCTURE AND NAMES OF BONES

AB154