RELATIONSHIP OF PHYSICALLY SEPARABLE LEAN WITH CHEMICAL LEAN IN PIG CARCASSES

This study was conducted to examine the relationships between 'physica lly separable lean' (carried out by the Kulmbach reference technique) and 'lean' determined by moisture or lipid analysis (called chemical l ean). Five major cuts (ham, shoulder, loin, belly and neck), originati ng from the Hungarian cross-breed 'Hungahyb', were dissected and the w eights recorded. The moisture and lipid contents of three tissue group s (lean, intermuscular fatty tissue and remainder) were determined by common laboratory methods. Adequate estimators (predictors) were then developed for the assessment of standardized or non-standardized lean content in the 'boneless cut' (without skin and subcutaneous fatty tis sue). It was shown that the concept of moisture-standardized lean is a nalogous to that of the fat-standardized one. It appears that unbiased estimators could be obtained if the interdependences between the chem ical composition (moisture or lipid content) of the lean, the 'residue ' (intermuscular fatty tissue + remainder) and that of the 'boneless c ut' are included in the respective equations. If these interdependence s are neglected and only the corresponding means are used in these equ ations, biased estimates have been obtained for the standardized or no n-standardized lean content in the 'boneless cut'. Difficulties arisin g at practical application of these concepts are also discussed in thi s paper.