Date of this Version
Loeffel, William J. and Koch, Robert M. (1970) Growth in weight of selected organs, tissues and systems in the pig (Research Bulletin: Bulletin of the Agricultural Experiment Station of Nebraska No. 235)
As a result of investigations at the Nebraska Agricultural Experiment Station in 1929, 1930 and 1931 to determine the effect of weight and degree of fatness of the pork carcass upon the quality and palatability of the meat, 40 pigs were slaughtered, five each at the approximate live weights of 70, 80, 90, 100, 115, 135, 160, and 180 kg. This corresponds to carcass weights ranging from 50 to 150 kg. The results of the meat investigations and feedlot data were reported elsewhere (Loeffel et al.,1943). This study reports data relative to the weight of selected tissues and organs, as determined by dissection at slaughtering time.