The aim of this study was to demonstrate the possibility of using CGM-device measurements for the precise estimation of lean-meat content, the real technological and economic value of ham and loin. The experiment was carried out in two stages: the dissection (n = 136) and the industrial cutting (n = 298). Lean-meat content in carcasses was defined with a CGM device, where the thicknesses of the musculus longissimus dorsi (M2) and backfat (with the skin) (T2) were measured. The strongest correlations were achieved for the T2 measurement and the share of skin with fat or muscles in ham and loin. The strongest correlations for M2 were noted for muscle content in ham and loin. Measurements for M2 positively correlated with all the elements of the technological cutting of ham and loin, but negatively with T2 measurements, in terms of commercial value. The highest values, regardless of the point of measurement, were noted for boneless loin (loin) and ham 4D (ham). The highest estimating accuracy was noted for dissection and technological cutting of loin compared with ham. The results of the study suggest that the current classification device should be modified and improved for the evaluation of the real commercial value of the carcass.
carcasse de porc