The effect of animal types on a simple control method used in the calibration procedure for assessing lean content in pig carcasses

In these experiments, contrary to expectation, a marked animal type bias could be observed with the applied control method (using the weight of the four main joints of the carcasses without hide and sub-cutaneous fat), however, the differences in the estimated lean contents were not excessive and it appears that the practical application is not hindered. As shown in this paper, the systematic differences are due to the animal type specificity of the relationship between the lean-meat and intermuscular fat content of the joints. The bone content of the joints does not seem to have any influence in this respect.