Assessing carcass variability in Ontario pork and the potential to increase returns to producers and improve pork quality

评估安大略省猪肉胴体变异性以及增加生产者回报和改善猪肉质量的潜力

• 批准号: 533100-2018
• 负责人: Bohrer, Benjamin
• 金额: $ 11.09万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=693859
• 关键词: Assessing; carcass; variability; Ontario; pork

The value of Canadian pork is currently assessed by measuring carcass weight and predicting leanness. This information is then incorporated into a grid for producer settlement which provides payment incentives for producing desirable pork carcasses and discounts for undesirable carcasses (excessively light/heavy; excessively trim/fat). Canadian pork packing plants currently use an electronic grading probe to measure backfat and muscle depth using one site to predict leanness/muscling throughout the entire carcass. Advanced ultrasonic image analysis has been used globally for over 20 years to measure leanness/fatness throughout the carcass but there are currently none of these systems in use at Canadian pork abattoirs. This collaborative research project between Conestoga Meat Packers, Ontario Pork, and Dr. Benjamin Bohrer's research team at the University of Guelph will be the first examining use of an advanced ultrasonic image analyzer (AutoFom III; Denmark) in a commercial Canadian pork facility (Conestoga Meat Packers) for determination of lean yield. The study will investigate the accuracy of the AutoFom system to assess carcass lean yield as compared to whole side cutting yields (completed at the University of Guelph Meat Science Laboratory), comparisons of carcass data using the standard probe techniques and the AutoFom system, and the ability of the AutoFom system to predict intramuscular fat scores in loins. Since intramuscular fat content can influence consumer eating experience, the ability to identify more highly marbled pork primals on the line may lead to value added pork cuts from individual pigs to increase carcass returns. As the meat science lab will have the pork cuts from the first part of this study, a second phase of the study will be to determine if there are differences in pork quality and sensory characteristics for 2-day versus 14-day aged pork. This study will benefit many Ontario producers, as information gained from the research will be publicly available to processors and producers outside of Conestoga Meat Packers' producers.

目前，加拿大猪肉的价值是通过测量胴体重量和预测瘦肉率来评估的。然后，该信息被纳入生产者结算网格中，该网格为生产理想的猪肉胴体提供支付激励，并为不理想的胴体（过轻/过重；过分修剪/肥胖）提供折扣。加拿大猪肉包装厂目前使用电子分级探针来测量背膘和肌肉深度，使用一个站点来预测整个胴体的瘦肉度/肌肉度。先进的超声波图像分析已在全球范围内使用了 20 多年，用于测量整个屠体的瘦肉率/脂肪率，但加拿大猪肉屠宰场目前尚未使用这些系统。 Conestoga Meat Packers、Ontario Pork 和圭尔夫大学 Benjamin Bohrer 博士的研究团队之间的合作研究项目将首次在加拿大商业猪肉设施（Conestoga）中检验先进超声波图像分析仪（AutoFom III；丹麦）的使用情况。肉类包装机）用于测定瘦肉率。该研究将调查 AutoFom 系统评估胴体瘦肉率与整体侧切产量（在圭尔夫大学肉类科学实验室完成）的准确性，使用标准探针技术和 AutoFom 系统对胴体数据进行比较，以及AutoFom 系统预测腰部肌内脂肪评分的能力。由于肌内脂肪含量会影响消费者的饮食体验，因此能够在生产线上识别更多具有高度大理石花纹的猪肉原肉可能会导致单头猪肉的切割增值，从而增加胴体回报。由于肉类科学实验室将拥有本研究第一部分的猪肉切块，因此研究的第二阶段将确定 2 天与 14 天熟成的猪肉的猪肉质量和感官特征是否存在差异。这项研究将使许多安大略省生产商受益，因为从研究中获得的信息将公开提供给康尼斯托加肉类包装公司生产商以外的加工商和生产商。