Czech J. Anim. Sci., 2025, 70(2):43-54 | DOI: 10.17221/161/2024-CJAS

Selected measurements of pork carcass geometry and association with slaughter valueOriginal Paper

Piotr Janiszewski1, Dariuzs Lisiak1, Karol Borzuta1, Eugenia Grze¶kowiak1, Piotr ¦lósarz2
1 Department of Meat and Fat Technology, Prof. Wac³aw D±browski Institute of Agricultural and Food Biotechnology-State Research Institute, Poznañ, Poland
2 Faculty of Veterinary Medicine and Animal Science, University of Life Sciences, Poznañ, Poland

The aim of the research was to use a vision technique to assess the relations between anatomical pork carcass traits, carcass geometry and slaughter value. The measurements in the experiment were performed on 128 selected pork carcasses. The 3D image of the carcass was assessed, especially its shape. Based on the carcass curvatures the correlation coefficients for these surfaces and slaughter value traits were calculated. The possibility of using the external dimensions and geometry of pork carcass for the accurate estimation of meatiness and the share of primal cuts using the technique of acquiring carcass images in a 3D configuration was confirmed. This can be useful in improving the classification methods of the SEUROP system. In the fattener breeding process the ham size increased whereas the carcass front decreased. That was probably why the carcass width or surface size correlation with the meat content were positive on the carcass back and negative on the shoulder.

Keywords: 3D image; lean meat content; pigs; pork carcass assessment; primal cut assessment

Received: October 7, 2024; Accepted: January 23, 2025; Prepublished online: February 21, 2025; Published: February 26, 2025  Show citation

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Janiszewski P, Lisiak D, Borzuta K, Grze¶kowiak E, ¦lósarz P. Selected measurements of pork carcass geometry and association with slaughter value. Czech J. Anim. Sci. 2025;70(2):43-54. doi: 10.17221/161/2024-CJAS.
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