ELECTROMAGNETIC SCANNING OF PORK CARCASSES IN AN ONLINE INDUSTRIAL CONFIGURATION

The objective of this study was to test and validate electromagnetic s canning of whole pork carcasses in an on-line, integrated, industrial configuration. The electromagnetic (EM) scanner was installed in two p ork processing facilities (Plant A and Plant B). Plant A was a small p ork fabrication plant that further processed chilled pork carcasses. C arcasses were delivered to Plant A by refrigerated trucks. The amount of EM energy absorbed by the carcasses was recorded as they were conve yed through the EM field. A plot of the absorption units over time (EM scan curve) was used to obtain predictive variables for estimating ca rcass and primal cut composition. Forty-eight whole, chilled carcasses (Group A) were electromagnetically scanned and conveyed onto the fabr ication Line. The average percentage carcass lean for Group A was 49.1 % (range = 36.5 to 59.5%). Right carcass sides were removed from the p rocessing line, fabricated into primal cuts, and dissected into fat, l ean, and bone. Prediction equations were developed from EM scans for w eight of total dissected carcass lean (R(2) = .830; root mean square e rror = 1.80 kg), percentage of carcass lean (R(2) = .820; root mean sq uare error = 2.29%), and weight of dissected ham, longissimus muscle, and shoulder lean. In Plant B, the electromagnetic scanner was install ed at the end of a pork slaughter line to ensure carcass scanning at a consistent carcass temperature. Fifty whole, pre-rigor eviscerated ca rcasses (Group B) were electromagnetically scanned before entering the chill cooler where fat and loin tissue depths were obtained by an opt ical grading probe. The average percentage carcass lean for Group B wa s 46.7% (range = 30.1 to 57.3%). Prediction equations were developed f rom EM scans for weight of total dissected carcass lean (R(2) = .904; root mean square error = 1.59 kg), percentage of carcass lean (R(2) = .863; root mean square error = 2.05%), and weight of dissected ham, lo in, and shoulder lean. Statistical equations developed for the predict ion of dissected primal cut lean were superior from EM scans of Group B (prerigor) carcasses. Electromagnetic scanning proved more statistic ally efficient than optical probes for predicting weight of dissected carcass lean and percentage of carcass lean. Statistical comparison of EM scan equations from Groups A and B are not completely valid becaus e two different populations of carcasses were tested at different time s of the year. The results of this study show that EM scanning has the potential to accurately predict pork carcass composition in a fully a utomated, on-line industrial configuration.