LPT 312: Abattoir Practices and Animal Products Technology (1+1)

BACK FAT THICKNESS

• The back fat of the carcass is assessed by measuring the thickness of the back fat at three places with the help of back fat measuring gauge. Viz.
• At the level of first rib
• At the level of last rib
• At the level of last lumbar vertebra.
• The average of the three measurements will be equal to the m ensure taken at the level of 7th rib.
• This is of considerable importance in grading of pig carcasses along with other factors such as carcass weight and carcass length.