Figure 1.
Figure 1.

Prediction of the number of boneless pork loin chops using carcass length as the independent variable.

 


Figure 2.
Figure 2.

Prediction of the number of boneless pork loin chops using HCW as the independent variable.

 


Figure 3.
Figure 3.

Prediction of the number of boneless pork loin chops using boneless compressed loin length as the independent variable. Boneless loins (NAMP number 414; NAMP, 2007) were compressed to a minimum length without distortion.

 


Figure 4.
Figure 4.

Prediction of the number of boneless pork loin chops using boneless stretched loin length as the independent variable. Boneless loins (NAMP number 414; NAMP, 2007) were stretched to maximum length without distortion.

 


Figure 5.
Figure 5.

Prediction of the number of boneless pork loin chops using boneless loin depth as the independent variable. Loin depth was determined using a Fat-O-Meater (SFK Technology A/S, Herlev, Denmark) at approximately the area of the 10th rib.

 


Figure 6.
Figure 6.

Prediction of the number of boneless pork loin chops using boneless loin weight as the independent variable.

 


Figure 7.
Figure 7.

Prediction of chop yield using carcass length as the independent variable.

 


Figure 8.
Figure 8.

Prediction of chop yield using ends and pieces weight as the independent variable.

 


Figure 9.
Figure 9.

Prediction of revenue from total chops per loin using carcass length as the independent variable.

 


Figure 10.
Figure 10.

Prediction of revenue from total chops per loin using HCW as the independent variable.