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killing out percentage [1 record]

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Record 1 1988-11-08

English

Subject field(s)
  • Meats and Meat Industries
CONT

After slaughter each pig is drained of blood and its digestive tract, lungs and other inedible materials are removed. The remaining meat, which includes the bones, is then weighed to obtain the deadweight. The killing out percentage = deadweight X 100/liveweight

OBS

Cited from Introduction to Livestock Husbandry, p. 90.

French

Domaine(s)
  • Salaison, boucherie et charcuterie

Spanish

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