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

MEASUREMENT OF 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 measure taken at the level of seventh rib
• This is of considerable importance in grading of pig carcasses along with other factors such as carcass weight and carcass length.