Masters Theses

Date of Award

8-1954

Degree Type

Thesis

Degree Name

Master of Science

Major

Animal Husbandry

Major Professor

Charles S. Hobbs

Committee Members

J. W. Cole, L. N. Skold

Abstract

Hogs are marketed with less emphasis on carcass value than any other class of livestock. In the past, average weight has largely determined market grade in buying and selling of laughter hogs. Dressing percentage combined with weight has largely determined the value of hogs the paker buyer. Average weight and dressing percentage do not give adequate consideration to the carcass difference among market hogs. The packer is becoming more aware of this situation. On many markets an honest attempt is being made to revamp and improve hog buying techniques.

The Standardisation and Grading Division of the Agricultural Marketing Service of the United States Department of Agriculture has recently adopted standards for grading hogs as shown In Table 1 and Figure 1. These standards for grading hogs have been submitted to encourage buying and selling of hogs on a merit basis rather than on weight schedules. A merit basis for buying and selling hogs should benefit this producer, the packer, and the consumer. If the producer is given full value for his hogs on a quality basis, he will increase his efforts toward producing a more desireably hog. The packer could pay full value for the "honest killers", discount those that do not fulfill requirements of the standards, and still have similar or greater returns. The consumer should receive a higher quality and more desirable product each succeeding year that a merit selling plan Is in progress.

However, to encourage and promote the adoption of this system of buying and selling by the packers and producers, we need more information on the differences in carcass value of various weights and grades of hogs.

There has been a considerable amount of experimental data obtained regarding dressing percentage and yield of primal cuts, but for the most part miscellaneous cuts, particularly offal data, have not received adequate emphasis in pork carcass evaluation. Since the offal is made up of all the by-products of the killing floor with the exception of thee carcass, it accounts for the differences found in dressing percentage. Therefore, it would seem that this phase of pork carcass evaluation should warrant further study.

Mr. W. W. Prince, President of the Chicago Union Stockyards, in a recent market talk summarized the present-day hog situation as follows: "The problem of marketing hogs on a quality basis can only be solved by the full cooperation of the entire industry, buyer, salesman, the terminal market, the universities, county farm agents, and the farmers themselves. No one interest can succeed alone. The consumer wants lean meat. The demand from the housewife is overpowering and we must satisfy that demand."

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