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

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dc.citation.epage2240
dc.citation.spage2230
dc.citation.volume13
dc.contributor.authorTomović, Vladimir
dc.contributor.authorPezo, Lato
dc.contributor.authorJokanović, Marija
dc.contributor.authorTomović, Mila
dc.contributor.authorŠojić, Branislav
dc.contributor.authorŠkaljac, Snežana
dc.contributor.authorVujadinović, Dragan
dc.contributor.authorIvić, Maja
dc.contributor.authorDjekić, Ilija
dc.contributor.authorTomašević, Igor
dc.date.accessioned2023-07-11T07:47:36Z
dc.date.available2023-07-11T07:47:36Z
dc.date.issued2019
dc.description.abstractEarly 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.
dc.identifier.doi10.1007/s11694-019-00143-2
dc.identifier.urihttps://vaseljena.ues.rs.ba/handle/123456789/408
dc.language.isoen
dc.publisherSpringer
dc.sourceJournal of Food Measurement and Characterization
dc.subjectPig · Carcass composition · Tissue distribution · Meatiness · Fatness · Mathematical modelling
dc.titleThe prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight
dc.typeArticle
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