Predicting cutability of packer-trimmed pork loins.
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This study explored the possibility of determining retail yields of packer-trimmed pork loins by the use of either a swine backfat probe or the Hennessy and Chong Fat Depth Indicator. The standard deviation for retail yield in this study was 382. Regression equations developed to predict percentages of retail yield from pork loins produced residual standard deviations that ranged from 420 to 294. Low to intermediate relationships were found between fatness measurements and percentages of fat-free lean from packer-trimmed pork loins. Prediction equations utilising the Fat Depth Indicator predicted retail yield percentages with greater precision than did a swine backfat probe (294 versus 333, respectively).