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Population summary statistics of carcass and loin characteristics

 
Item No. Mean Minimum Maximum CV, %
HCW, kg 1,235 103.6 75.0 131.0 9.76
Fat depth, mm 1,234 22 11 51 22.40
Loin depth, mm 1,234 67 36 86 10.84
Boneless loin weight, kg 1,232 4.1 2.4 6.1 14.95
Carcass length, cm 1,238 86.8 78.2 96.5 3.64
Stretched loin length, cm 1,235 63.5 53.0 74.0 4.86
Compressed loin length, cm 1,237 51.5 42.5 62.5 6.16
End and pieces weight, kg 1,235 0.43 0.19 0.91 24.20
Chops, no. 1,238 17 13 20 7.82
Chop yield, %1 1,236 89.5 81.8 96.0 2.64
1Chop yield was calculated as [(boneless loin weight, kg − ends and pieces, kg)/boneless loin weight, kg] × 100.



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Pearson correlation coefficients (r) of carcass and loin characteristics

 
HCW Loin depth Fat depth Boneless loin weight Stretched loin length Compressed loin length
Loin depth 0.41*
Fat depth 0.30* −0.13*
Boneless loin weight 0.64* 0.47* −0.06
Stretched loin length 0.41* 0.14* −0.10 0.40*
Compressed loin length 0.45* 0.23* 0.08 0.57* 0.47*
Carcass length 0.71* 0.25* −0.02 0.52* 0.54* 0.40*
*P ≤ 0.001.



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Summary of stepwise selection of independent variables using the regression procedure of SAS1 to predict the number of 2.54-cm-thick chops derived from a boneless loin

 
Step Variable entered Variable removed No. of variables included Partial R2 Model R2 C(p) F value Pr > F
1 Boneless loin weight 1 0.336 0.336 253.84 615.78 <0.0001
2 Compressed loin length None 2 0.070 0.406 101.92 142.34 <0.0001
3 Fat depth None 3 0.035 0.441 25.82 76.73 <0.0001
4 Carcass length None 4 0.005 0.446 16.76 10.95 <0.0001
5 Loin depth None 5 0.004 0.450 9.02 9.72 <0.0001
6 HCW None 6 0.001 0.452 7.85 3.17 <0.0001
1SAS Inst. Inc., Cary, NC.



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Summary of stepwise selection of independent variables using the regression procedure of SAS1 to predict the breakeven price of a boneless loin2

 
Step Variable entered Variable removed No. of variables included Partial R2 Model R2 C(p) F value Pr > F
1 HCW 1 0.4031 0.4031 222.589 852.36 <0.0001
2 Percent lean None 2 0.0922 0.4954 1.6261 223.21 <0.0001
1SAS Inst. Inc., Cary, NC.
2Breakeven price was calculated as [(boneless loin weight, kg × boneless center cut loin, strap-off price) − (ends and pieces weight, kg × 72 trim, combo)].



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Summary of stepwise selection of independent variables using the regression procedure of SAS1 to predict chop yield of a boneless loin2

 
Step Variable entered Variable removed No. of variables included Partial R2 Model R2 C(p) F value Pr > F
1 HCW 1 0.0465 0.0465 8.18 57.73 <0.0001
2 Carcass length None 2 0.0038 0.0503 5.41 4.75 0.0294
3 Percent lean None 3 0.0039 0.0542 2.5 4.93 0.0266
1SAS Inst. Inc., Cary, NC.
2Chop yield was calculated as [(boneless loin weight, kg − ends and pieces, kg)/boneless loin weight, kg] × 100.