INSTTITURE OF ANIMAL SCIENCE, CA, UPLB

Animal Products Research and Technology Division

Laurenz James C. De Matta

ANSC 106- UV1L
HOG SHEET
SLAUGHTER DATA Date of Slaughter:Feb- 10-2020
Herd no.___29___ Breed ____________ Sex _____M_____ Age___________
Experimental Treatment, if any ____________
Live weight, kg ______110 kg____
Blood__2.8____ kg Kidney____0.25___ kg Reproductive Organs___0.45____
Lung___1.3____ kg Spleen____0.2___ kg Caul fat___0.85____
Liver____1.5___ kg Stomach___0.85____ kg Head__7.55____
Heart___0.38__ kg Intestines__3.6_____ kg

FABRICATION DATA RIGHT SIDE LEFT SIDE TOTAL

Carcass (Hot) kg 41 42.4 83.4
Carcass (Chilled) kg 40 41 81
Carcass length, cm 81.8 82
Backfat Thickness 1.8, 1.4 , 0.7 1.8, 1.4, 0.8
Lean Color Score
Marbling Score
Fat Firmness Score
Loin Eye Area 6.82 inch. 7.252 inch.
Whole Sale Cuts
Untrimmed Ham UH 12.71 13.15 25.86
Untrimmed Belly UB 6.12 6.143 12.263
Untrimmed Loin UL 6.68 7.068 13.748
Untrimmed Shoulder 11.26 11.13 22.39
US
Retail Cuts
Tenderloin .415 .376 .791
Boneless Ham
Trimmed Belly
Porkchop
Boston Shoulder
Picnic Shoulder
Miscellaneous Cuts
Breast/ Pecho
Soup Bone
Pig’s Feet/ Pata FS- 1.6 FS- 1.83 FS- 3.43
HS- 1.89 HS- 1.7 HS- 3.59
Fat trimmings
Leaf Fat
Tail .303
INSTTITURE OF ANIMAL SCIENCE, CA, UPLB
Animal Products Research and Technology Division

HOG SHEET
SLAUGHTER DATA Date of Slaughter:Feb- 10-2020
Herd no.___23___ Breed ____________ Sex _____M_____ Age___________
Experimental Treatment, if any ____________
Live weight, kg ______115 kg____
Blood__1.5____ kg Kidney____0.29___ kg Reproductive Organs___0____
Lung___1.29___ kg Spleen____0.21___ kg Caul fat___0.77____
Liver___1.58___ kg Stomach___0.98_ _ kg Head__7.75____
Heart___0.34__ kg Intestines__5.7___ kg

FABRICATION DATA RIGHT SIDE LEFT SIDE TOTAL

Carcass (Hot) kg 42.5 41.8 84.3
Carcass (Chilled) kg 41.2 40.5 81.7
Carcass length, cm 80 79.7
Backfat Thickness 2.8, 1.5 , 0.8 2.5, 1.5, 0.8
Lean Color Score
Marbling Score
Fat Firmness Score
Loin Eye Area 7.62 inch. 8.252 inch.
Whole Sale Cuts
Untrimmed Ham UH 11.89 12.11 24
Untrimmed Belly UB 7.36 6.96 14.3
Untrimmed Loin UL 6.76 7.43 14.19
Untrimmed Shoulder 11.40 10.54 21.94
US
Retail Cuts
Tenderloin .528 .560 1.008
Boneless Ham
Trimmed Belly
Porkchop
Boston Shoulder
Picnic Shoulder
Miscellaneous Cuts
Breast/ Pecho
Soup Bone
Pig’s Feet/ Pata FS- 1.67 FS- 1.77 FS- 3.44
HS- 1.88 HS- 1.63 HS- 3.51
Fat trimmings
Leaf Fat
Tail .37
INSTTITURE OF ANIMAL SCIENCE, CA, UPLB
Animal Products Research and Technology Division

LOIN EYE AREA

29R= 42 + 56 dots = 6.82 inch.

29L= 42 + 62 dots = 7.12 inch.

23R= 42 + 66 dots = 7.32 inch.

23L= 42 + 79 dots = 7.952 inch.

PERCENT MUSCLE

8.588(.465 x carcass wt )+(3.005 xloin muscle area) x (21.896 x fatdepth)

% Muscle =
carcass wt

8.588(.465 x 41)+( 3.005 x 6.82) x (21.896 x 0.7)

% Muscle of 29R =
41
% Muscle of 29R= 55.94%

8.588(.465 x 4 2.4)+(3.005 x 7.12 ) x (21.896 x 0.8)

% Muscle of 29L =
4 2.4
% Muscle of 29L= 66.58%

8.588(.465 x 4 2.5)+(3.005 x 7.32 ) x (21.896 x 0. 8)

% Muscle of 23R =
4 2.5
% Muscle of 23R= 69.99%

8.588(.465 x 41.8)+(3.005 x 7.95 2) x (21.896 x 0. 8)

% Muscle of 29R =
41.8
% Muscle of 29R= 83.58%

WHC of sample meat

(total area−MFA) 61.1

WHC= x 100
total moisture
(1.85−1)61.1
WHC= x 100
450 mgx 0.75
Free water= 15.39%

Bound water= 100- 15.39= 84.61%

INSTTITURE OF ANIMAL SCIENCE, CA, UPLB
Animal Products Research and Technology Division