Figure one, "The four carcasses and associated grading information used in the exercise", shows photographs of four hog carcass sides, labelled A, B, C, and D, with grading information associated with each carcass. The only element in the photographs that can be related well to the data is the backfat depth.

Photograph A shows a fairly lean carcass, with the following data: carcass weight 95.5 kg, back fat 16.5 mm, muscle 60.0 mm, and estimated lean yield 61.5%.

Photograph B shows a leaner carcass than photograph A, with the following data: carcass weight 94.7 kg, back fat 14.0 mm, muscle 60.5 mm, and estimated lean yield 62.7%.

Photograph C shows a fatter carcass than A or B, with the following data: carcass weight 96.2 kg, back fat 24.5 mm, muscle 61.5 mm, and estimated lean yield 58.2%.

Photograph D shows a carcass similar to C, with the following data: carcass weight 95.7 kg, back fat 28.0 mm, muscle 57.9 mm, and estimated lean yield 56.8%.



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