Live pork meat yield


In the article we will analyze what the output of meat in pigs, and how this indicator depends on their live weight. The percentage in the carcass of bones, viscera, fat and pure meat is directly related to the pig breed and its age. The amount of the product obtained is also affected by the sex of the individual. Slaughter weight is very important for calculating farm profits. The information obtained will allow you to make an assessment of the profitability of the farm and determine the nutritional standards of the animal.

The average weight of the animal for slaughter

The mass of the grown animal is in direct proportion to the selected variety and proper diet. Large white breeds are considered one of the most difficult. For example, the weight of sows reaches 320-340 kg. They are not inferior to wild boars, giving figures of 320-350 kg. The normal average weight of a pig is 210-260 kg.

Pig weight gain is most dependent on the organization of proper feeding. On average, in 3-4 months, representatives of any breed reach 55-65 kg, and when fed in plenty, an animal will reach 100 kg in 3 months.

The weight of Vietnamese visually blasted pigs can be 150 kg. But usually they are killed early in 6-7 months with a weight of 70-80 kg.

How much a pig weighs on average is not difficult to determine. You can use weights or other methods that we talked about in the article "Measuring the weight of a pig according to the table".

Pork meat yield from live weight

Above it was a question of live weight, slaughter weight is a different concept. This refers to the yield of the pure product after cutting up the animal. These indicators do not include internal organs, skin and legs (lower part). Accordingly, the figure is always smaller. Let us dwell on this and other concepts.

Pigs are one of the most profitable animals in relation to the meat product. When cutting a piglet is obtained the least amount of waste. So, the slaughter weight is understood as a carcass with a skinned skin, a separated head, the lower parts of the limbs, and also the internal organs removed.

Boning also involves the separation of bones from muscle tissue. Slaughter yield is the percentage of the mass that was obtained after slaughter of the carcass, to live.

Clean meat after the implementation of the slaughter of an animal weighing 100 kg goes from 63 to 72 kg. In this case, fat accounts for 14-24 kg. The yield standards for boning show that the amount of product in percentage terms is 63-72%. All this - the average performance.

In the event that the pig moves a lot, the greasy layer will be small, and with the passive lifestyle of the animal clean pork will be less - all the food goes to the accumulation of fat.

How much meat and other products will be obtained as a percentage when slaughtering an individual weighing 100 kg is shown in the meat (pork) yield table of live weight:

Keep in mind that the table shows the average data. Figures may vary depending on the breed of pigs, their age, individual characteristics.

Carcass weight, carcass and various parts of the animal

Live weight of an animal is weight before slaughter. After slaughtering, cutting and processing it is divided into parts. Most often, a pig carcass weighing 110 kg has 74 kg of meat product, 22 kg of fat, as well as 11 kg of bones and about 3 kg of various wastes.

The half carcass weight after separation of bones and fat is on average 35-40 kg. In a pig of meat breed, the amount of bacon will be 13%, and in an individual with a high fat ratio, 25%. On the bone is about 12% of the total weight of the half. Losses during cutting are approximately equal to 1%.

Regardless of the breed of young individuals, the output of pork compared to the amount of fat produced is greater than that of adult animals that are fattening.

The head of an animal 120 kg weighs about 10 kg, and the back leg is about 8-9 kg. The average weight of a monthly piglet is 7-9 kg. At 5 months it reaches 85-90 kg. The output of pure meat from this individual is within 40 kg without bones and offal.

Pork categories

Pork after slaughter is used as a table product and for the manufacture of sausages, canned food and various smoked meats. The selection of products goes according to the category of meat, which, depending on the heat treatment used, is cooled, chilled and ice cream.

Unlike beef, pork is a dense, soft and tender meat, which at different ages individuals has a different color - from light pink (in young) to red (in more mature).

Pork classification depends on the degree of fatness of the animal. The resulting product is divided into:

  • piglet carcass;
  • fatty;
  • bacon;
  • meat;
  • industrial.

The first category refers to milk-age piglets of one month old with a carcass weight of 5 to 9 kilograms. The rest talk about the purpose of raising animals.

Ripening pork after slaughter

After the slaughter of an individual, various processes occur in the meat, which determine its qualitative properties. There are rigor mortis and softening (ripening of meat).

After several days in the refrigerator at a temperature of 5-10 degrees above zero, the pork will become fragrant. The product gets excellent taste characteristics, juice comes out of it - an indicator that the meat matures.

A characteristic feature is the appearance on the carcass of a “dry crust”, elasticity and a specific smell. To determine the degree of ripening of pork, apply histological and chemical studies.

Long-term storage of this product without freezing leads to a change in its consistency, hue, release of watery juice and the appearance of a stale smell. As a result, putrefactive microflora develops, and pork begins to deteriorate instantly.

Pig meat output

The magnitude of the slaughter yield is influenced by many reasons. One of the main factors are the body build of the animal and the meat properties of the breed being raised. Compact pigs often produce a higher percentage of meat yield compared with long and tall individuals.

Increased fatness of an animal intended for slaughter has a positive effect on the quantity of the product. Its value increases with the same weight of by-products and bones.

As the animals gain mass, the slaughter yield also grows, because the number of by-products does not increase much after the onset of a certain age. The effect of the sex of the animal is also important: for example, a castrated boar has 1.5% less meat than a pig with the same pre-slaughter weight.

Slaughter mass will be higher in individuals fed with special feed or other components with useful elements.

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