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Conformation and meatiness of pork belly

Author

Listed:
  • L. Vališ

    (Research Institute of Animal Production, Prague-Uhříněves, Czech Republic)

  • J. Pulkrábek

    (Research Institute of Animal Production, Prague-Uhříněves, Czech Republic)

  • J. Pavlík

    (Research Institute of Animal Production, Prague-Uhříněves, Czech Republic)

  • M. Vítek

    (Research Institute of Animal Production, Prague-Uhříněves, Czech Republic)

  • J. Wolf

    (Research Institute of Animal Production, Prague-Uhříněves, Czech Republic)

Abstract

Based on the results of dissections of 126 pig carcasses, the proportions of pork belly and its parts, i.e. belly with bones, belly without bones and tip of belly, were determined. In addition, proportions of lean meat, bones, intermuscular and subcutaneous fat were determined in belly with bones as percentages of the weight before the dissection. Lean meat content of carcass was the most important factor for determining the pork belly composition. The correlation between lean meat content of carcass and lean meat percentage of belly with bones was 0.92 ± 0.035. Sex and slaughter weight had a greater impact on the composition of pork belly than the crossbred combination. The lean meat percentage of belly with bones in gilts was higher by 4.4% than in barrows. For slaughter weights higher than 100 to 110 kg, lean meat content in pig belly decreased with increasing slaughter weight.

Suggested Citation

  • L. Vališ & J. Pulkrábek & J. Pavlík & M. Vítek & J. Wolf, 2005. "Conformation and meatiness of pork belly," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 50(3), pages 116-121.
    • Handle: RePEc:caa:jnlcjs:v:50:y:2005:i:3:id:4004-cjas
    DOI: 10.17221/4004-CJAS
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    References listed on IDEAS

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    1. R. Stupka & M. Šprysl & M. Pour, 2004. "Analysis of the formation of the belly in relation to sex," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 49(2), pages 64-70.
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    Cited by:

    1. M. Vítek & J. Pulkrábek & L. Vališ & L. David & J. Wolf, 2008. "Improvement of accuracy in the estimation of lean meat content in pig carcasses," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 53(5), pages 204-211.

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