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The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight

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Abstract

Early post-mortem, objective and non-destructive prediction of tissue distribution in the major pork cuts is a challenge for the meat industry. Mathematical models to predict pig carcass composition using total lean meat percentage and carcass weight were evaluated in this study. The data were obtained from 455 cold pig carcasses which were dissected according to the EU reference method; total lean meat percentage and carcass weight ranged from 42.45 to 69.21% and from 23.26 to 55.22 kg, respectively. Developed empirical models gave a reasonable fit to the experimental data and successfully predicted the carcass composition and tissue distribution in primal cuts. The second order polynomial models showed high coefficients of determination for prediction of experimental results (between 0.612 and 0.929), while the artificial neural network (ANN) model, based on the Broyden–Fletcher–Goldfarb–Shanno iterative algorithm, showed better prediction capabilities (overall r2 was 0.889). The newly developed software, based on ANN model is easy, fast, cheap and with sufficient precision for application in the meat industry.

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Acknowledgements

Research was financially supported by the Ministry of Education, Science and Technological Development of Republic of Serbia, Project TR31032.

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Authors and Affiliations

  1. Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia

    Vladimir Tomović, Marija Jokanović, Branislav Šojić, Snežana Škaljac & Maja Ivić

  2. Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12, Belgrade, 11000, Serbia

    Lato Pezo

  3. Technical School Pavle Savić, Šajkaška 34, Novi Sad, 21000, Serbia

    Mila Tomović

  4. Faculty of Technology Zvornik, University of East Sarajevo, Karakaj 1, Zvornik, 75400, Bosnia and Herzegovina

    Dragan Vujadinović

  5. Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade, 11080, Serbia

    Ilija Djekić & Igor Tomašević

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  1. Vladimir Tomović
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  2. Lato Pezo
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Correspondence to Vladimir Tomović.

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Tomović, V., Pezo, L., Jokanović, M. et al. The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight. Food Measure 13, 2230–2240 (2019). https://doi.org/10.1007/s11694-019-00143-2

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  • DOI: https://doi.org/10.1007/s11694-019-00143-2

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