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Market Hog Evaluation

Market Hog Evaluation. History. 1910’s. History. 1920’s Bacon or Lard Type. Champion Hampshire Boar 1925 Chicago Intl. 1920’s. History. Bacon Type: Lighter & Leaner 1924 Champion Chester White Barrow 1924 Champion Pen Three Yorkshrires. 1940’s. History. 1944. 1947. 1950’s.

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Market Hog Evaluation

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  1. Market Hog Evaluation

  2. History 1910’s

  3. History 1920’s Bacon or Lard Type Champion Hampshire Boar 1925 Chicago Intl

  4. 1920’s History Bacon Type: Lighter & Leaner 1924 Champion Chester White Barrow 1924 Champion Pen Three Yorkshrires

  5. 1940’s History 1944 1947

  6. 1950’s History 1949 1954 1958

  7. 1960’s History 1967

  8. 1970’s History 1970 1977 1978

  9. 1970’s History

  10. 1980’s History 1982 1983 1988

  11. 1990’s History 1991 1994

  12. Late 1990’s History 1998

  13. 2000’s History

  14. 2000’s History

  15. 2000’s History .4 BF 8.9 LEA, 62.61% Lean

  16. 2000’s History

  17. 2000’s History

  18. 2003 History

  19. 1990’s History 1991 2001

  20. 1961 1980 1996

  21. 1960’s History 35 years of change

  22. Future Complete With Muscle Trend to Heavier constructed Bigger boned & Heavier muscled hogs

  23. Average Market Hog 2000 NPPC lean growth modeling Project: 1550 head of hogs Weight 280 lbs Back fat 1.1” LEA 5.5 Muscle 2 USDA Grade #2

  24. Ideal Market Hog Weight 275 lbs Back fat .8” LEA 6.0 + Muscle 2+ USDA Grade #1

  25. Ideal Market Hog Packers response: - 270 lbs - White Hogs prefered - Hogs that can walk - Minimum fat depth of .6” - Swift/Hormel .8” export market higher - Loin eye 7” - Minimum 54% lean - Stress Free

  26. Ideal Market Hog Quality (Packer response 1) Water holding capacity 2) Color 3) Tenderness 4) IMF (intramuscular fat)

  27. Ideal Market Hog Quality (Packer response 1) Water holding capacity - Greatest economic loss to the industry - Dries excessively during cooking

  28. Ideal Market Hog Quality (Packer response 2) Color - Important to consumers and japenesse market - Cannot be measured on kill floor ~ fab floor - Id becomes a problem

  29. Quality Color Standards Unacceptable 1 4 2 3 Unacceptable 5

  30. Ideal Market Hog Quality (Packer response 3) Tenderness - Many packers enhance product up to 30% to insure tenderness and juiciness

  31. Ideal Market Hog Quality (Packer response 4) IMF (intramuscular fat) - Provides juiciness and flavor - Not as much of an issue with (enhanced pork) - Evaluated on a scale of 1-10

  32. Marbling Scores Unacceptable 1 2 4 3 Unacceptable 5

  33. RFN Ham Red, Firm, and Normal (RFN)

  34. PSE Pale, Soft, and Exudative (PSE)

  35. DFD HamDark, Firm, and Dry (DFD)

  36. Market Hog Evaluation • Two methods to quantify Lean to fat 1) USDA Grade - Oldest used only to classify markets by some reporters 2) Percent Lean

  37. Market Hog Evaluation USDA Yield Grade • Last rib back fat • Muscle score (1, 2, 3) (4 x last rib fat) – muscle score

  38. Market Hog Evaluation • Percent Lean 1) Weight - 2) Fat measurement 10th rib Best indicator of total fat – Why? 3) Loin eye measurement - 10th rib - best indicator of total muscle Base Hog is 250 lbs, .80 BF, 5.0 LEA

  39. Visual Indicators of Muscle/Lean

  40. Visual Indicators of Muscle/Lean

  41. Visual Indicators of Muscle/Lean

  42. Visual Indicators of Muscle/Lean

  43. Practice Comparisons 235 lbs

  44. Practice Comparisons 285 lbs

  45. Practice Comparisons 235 lbs 285 lbs DP .74 Last rib BF .3 Muscle score 2+ USDA Grade #1 10th rib BF .40 LEA 7.2 % Lean 58.5 DP .73 Last rib BF 1.9 Muscle score 2- USDA Grade #5.6 10th rib BF 1.8 LEA 3.8 % Lean 37.6

  46. Practice Comparisons 245 lbs

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