A.S. Series 76-34
For a number of years there has been a growing demand for a uniform system of market hog evaluation. The pork industry wanted a system where the basic figures from production and carcass information could be combined and results obtained for industry comparison. After 2 years of study by the National Pork Producers Council in cooperation with the American Meat Science Association, a new system of market hog evaluation based on percent or pounds of lean muscle in total carcass weight was initiated. The National Pork Producers Council hopes the system will meet the demands of the pork industry for a uniform evaluation system.
Number of Pages
Agricultural Experiment Station, South Dakota State University
Gee, Dan H., "Procedures to Evaluate Market Pigs" (1976). South Dakota Swine Field Day Proceedings and Research Reports, 1976. 11.