Lean Pork Measurements Improved

February 16, 2000

The National Pork Producers Council says measuring the lean composition of hogs has been improved so producers can be compensated "for the true economic value of the pork they produce." New equations will determine "percent of lean yield."

Producers also can use the lean index to compare their hogs with industry averages and standards. Known as the Standardized Fat-Free Lean Index, the new equations will provide a percent lean figure similar to the Fat-Free Lean Index data to which the pork industry has become accustomed, says NPPC.

"Lean equation revisions were necessary due to today. s leaner market hogs that are processed at heavier weights," says David Meisinger, assistant vice president of pork quality. New technology and procedures were used for new equations derived from the pork industry. s checkoff-funded Quality Lean Growth Modeling Project. The project recorded lean measurements from 700 market hogs to form the database.

"The new equations are more accurate with today's genetics and current slaughter weight," says David Roper, Kimberly, Idaho, producer and chair of the NPPC Pork Quality Solutions Committee. "USDA is considering these measures as the basis for mandatory reporting of prices."