Source : KAPE_eKAPEpia

Pig carcass rating method

Apply the warm carcass rating method and if the cooled carcass meat quality measurement method is desired for the improvement of breeding pig or academic purpose, provide measurement item

1st rating criteria

Carcass weight

Weight of one carcass submitted after the slaughterhouse manager measures

Back fat thickness by human rating

The point of measuring back fat thickness is the average of the back fat thickness between the last thoracic vertebrae and the first lumbar and the back fat thickness between the thoracic vertebrae T11 and thoracic vertebrae T12 measured by mm.

Back fat thickness by machine rating

Measure the minimum distance of back fat thickness and the sirloin diameter while attaching the machine to the carcass surface 6cm inside toward the stomach on the split cut surface between the thoracic vertebrae T12 and thoracic vertebrae T13 or left half carcass by using the ultrasonic machine which is a device for rating.

1st rating criteria by pig carcass weight and back fat thickness

돼지도체 중량과 등지방두께 등에 따른 1차 등급판정 기준
1st grade Human rating Machine rating
Peeled carcass Scalded carcass Scalded carcass
Carcass
weight (㎏)		 Back fat
thickness (㎜) 		Carcass
weight (㎏)		 Back fat
thickness (㎜) 		Carcass
weight (㎏)		 Back fat
thickness (㎜) 		Yield(%)
Grade 1+ 74 or more ~
less than 83 		12 or more ~
less than 20 		83 or more ~
less than 93 		17 or more ~
less than 25 		83 or more ~
less than 93 		14.0 or more 56.0 or more
Grade 1 71 ~ 74 10 ~ 23 80 ~ 83 15 ~ 28 80 ~ 98 12.0 54.0
74 ~ 83 10 ~ 12 83 ~ 93 15 ~ 17
74 ~ 83 20 ~ 23 83 ~ 93 25 ~ 28
83 ~ 88 10 ~ 23 93 ~ 98 15 ~ 28
Grade 2 Not belonging to grades 1+, 1 Not belonging to grades 1+, 1/td> Not belonging to grades 1+, 1

2nd rating criteria

Pig carcass appearance and meat quality rating criteria

he appearance and meat quality rating depends on fating status, pork belly status, fat attachment status, fat deposition, meat color, meat texture, fat color and fat quality for classification into grades 1+, 1, 2 and offgrade

사용료 안내
Rating item Grade A Grade B Grade C
Appearance Fatting status The meat attachment of the carcass is thick and good and the length and width are well balanced The meat attachment of the carcass, length and weight are well balanced The meat attachment of the carcass is not sufficient and the length and weight are not balanced
Pork belly status The pork belly thickness and belly fat attachment are very good The pork belly thickness and belly fat attachment is moderate The pork belly thickness and belly fat attachment is not proper
Fat attachment status The back fat and subcutaneous belly fat attachment is good The back fat and subcutaneous belly fat attachment is moderate The back fat and subcutaneous belly fat attachment is not proper
Meat quality Fat deposition The fat deposition is good The fat deposition is moderate No or few fat deposition
Meat color No.3,4 and 5 of figure 10 No.3,4 and 5 of figure 10 No.2,6 of figure 10
Meat texture The texture like elasticity, grain, water containing and gloss is very good The texture like elasticity, grain, water containing and gloss is very good he texture like elasticity, grain, water containing and gloss is not good
Fat color No. 2,3 of figure 11 No. 1, 2,3 of figure 11 No. 4, 5 of figure 11
Fat quality The fat is glowing and has good elasticity and stickiness The fat is glowing and has good elasticity and stickiness The fat is not sufficiently glowing and has bad elasticity and stickiness

Pig carcass defect item and 2nd rating criteria

The defect determination depends on the bleeding failure, splitting failure, fracture, abnormal spine, abscess, muscle bleeding, respiratory organ failure, skin failure, muscle removal, superficial wound, etc. and if there is defect, the grade is lowered (max. 2 grades) or the pig is determined to be offgrade in 2nd rating.

사용료 안내
Item Lowering grade Offgrade
Bleeding failure The bleeding work part on the cut surface of the split pig carcass shows bleeding failure or the muscle semimembranosus, mid pygal muscle, muscle around chuck, etc. show bleeding failure and shows the bleeding failure inside In case that the degree of “grade lowering” is serious for each item and thus the pig belongs to offgrade
Splitting failure There is pig carcass splitting failure and thus the sirloin part is damaged and lost a lot
Fracture The loss is found by penetration of bruise into the muscle due to bone fracture on the cut surface of the split pig carcass
Abnormal spine There is loss of a part of sirloin due to seriously bent or competitive spine
Abscess The abscess inside or outside the carcass is big or multiple abscess and negatively affects the meat quality or there is serious inflammation in the muscle
Muscle bleeding In case that there are many blood spots in the muscle and thus the meat quality is not good
Respiratory organ failure In case that there are many offal and bloodstains not removed from the inner wall of the limb due to respiratory disease, etc.
Skin failure In case that there are a lot of meat and external fat loss due to burn, skin diseases and wounds.
Others In case that the loss is expected due to negative effect of other failures on the meat quality and yield

Final rating

For the final rating, the final grade is the lowest grade in the 1st rating and 2nd rating results.

Offgrade

  1. 1. Carcass belonging to “sex character type 2” according to sex character classification by pig carcass muscle properties of figure 13 of detailed criteria for livestock product rating
  2. 2. Carcass determined to be offgrade according to attached table 9 of detailed criteria for livestock product rating due to serious failure
  3. 3. Carcass weighing less than 60kg when peeled (less than 65kg when scalded) or 100kg or more when peeled (110kg or more when scalded)
  4. 4. Carcass of the brood sow which delivered piglet
  5. 5. Carcass having the meat color of No. 1 or 7 of figure 10 of detailed criteria for livestock product rating or having the fat color of No. 6 or 7 of figure 11 of detailed criteria for livestock product rating
  6. 6. Carcass having very bad and weak fatting status and belly port status
  7. 7. Carcass not split for specific purposes like academic purpose, barbecue or ceremony
  8. 8. Carcass which gets approval for internal consumption by the inspector
  9. 9. Carcass with too red color or bad smell due to bad feed