Study on estimating lean percentage and grading of pig carcass in slaughter line

The pork quality involves multifaceted characters. The producers, sellers, consumers and slaughters have different requirements in the same process, so we should use various indexes to evaluate the pork grading. In this paper, we measured the horizontal length, fat thickness and lean meat content of different parts, then calculate the lean percentage of pig carcass, and record the artificial grading results. Stepwise-regression-analysis of SPSS 13.0 was used to estimate the lean percent and grading of pig carcass. With the lean percentage as dependent variable, and other indicators as independent variable, we establish the statistical relationship model between lean percentage and pig carcass figure characters. In addition, we established the model between grading and pig carcass figure characters, which can be considered as a basic study for founding an online pig carcass evaluating system.