LOIN-EYE AREA AND HAM PERCENT National Barrow Shuw Austin, Minn.

Transcription

1 86. TAatE 10 LOIN-EYE AREA AND HAM PERCENT National Barrow Shuw Austin, Minn. This fornula combines a score f o r each ham and l o i n. The loin eye area is converted from a measurement t o a score and t h e ham from a percent of l i v e weight t o a score. Ten scores are awarded f o r each square inch o f loin-eye. A four inch loin-eye would earn a score of 40, a f i v e inch l o i n eye a score of' 50, and a six inch l o i n eye a score of 60. Likewise, a score of 10 is awarded f o r each percent of skinned ham i n excess of 1 0 ( l i v e weight). A 14% ham would earn a score of 40, a 15% ham a score of 50 and a 16$ ham a score of sq. in. in l o i n 14.4$ ham ( l i v e weight) 4.6 = score. (Ap2lause) MR, KLINE: Now, I wasn't aware that I was supposed t o conduct t h e discussion here, but since I have been saddled with t h e responsibility, I will open the f l o o r f o r discussion. You may have questions you want t o d i r e c t t o BurdeBte Breidenstein o r VanStavern, the other t w o mexfibers of t h i s Committee who a r e here a t t h i s time. MR. KEMP: (University of Kentucky) I would l i k e t o make one o r two comments. One is that I don't t h i n k we need t o c r i t i c i z e t h i s too m c h yet because the proceedings didn't come out u n t i l November o r December and most of the lamb carcass contests f o r l a s t year were already over with, and some of the o t h e r contests. We ought t o give t h i s a f a i r shake f o r another year before we c r i t i c i z e t h i s t o o much.

2 87. The other thing is t h i s proposal of evaluating pork. We had an opportunity t o work a contest with Carroll Plager where they did it on a different systembut I applied his figures t o it. Tbe top ten were averaged above the middle and. above the bottom, but i n our experience, comparing them with complete cut-out data, t h i s i s j u s t another guide. I don't believe it is any more accurate than your ham and loin. W e also took the same data and did it ob a percent, using the ham as a percent of a carca8s weight rather than the percent o f l i v e weight and by adjusting we came up with a l i t t l e different e are a l i t t l e more satisfied i f you are going t o use that, figure. W use it on a carcass weight basis rather than on a Live weight basis. I know Carroll i s a leader i n this but I don't believe we need t o jump off the deep end. MR. CARPENTER: (University of Florida) W, I would just l i k e t o go a l i t t l e farther than that, Jim, and ask the question how do you determine l i v e weight on a hog you are going t o judge? What weight do you take? Our experience on that i n Florida has been rather d i f f i c u l t i n getting the weights accurate enough t o even put them i n t o weight gmups, w h e r e one hog had been hauled a hundred miles and another pig had been hauled a very short distance. Some of them we did weigh completely with dressing percentages because it didn't seem t o mean anything as far as we were concerned. We went completely t o the carcass and forgot the l i v e weight of the hog and assumed that the people that sifted a hog and put them into weight g m p s were right, we didn't even know that. Vhat weight do you take and call it a correct l i v e weight on a hog delivered a t a conteat? Jim, can you answer that? MR. KLINE: Can you a w e r that? I haven't MR. K B P : I am still a proponent of i f you are going t o use a l i v e weight, use an adjusted l i v e weight. The oee Carmll uses is on the basis of adjusted l i v e weight and we s t i l l use it. MR. CARP~ER: What is an adjusted l i v e weight? '&at do you s t a r t with? MR, KEMP: W e weigh it right before the slaughter. I s t i l l believe if you are going t o use l i v e weight, you should use that. MFl. PALMER: (University of Florida) Is t h i s the "Cole" system that he reported in the Reciprocal Meat Conf'erence Pmceedings t o a standard f i l l? MR. KEMP: It has met our own needs from experience of hogs we have killed. It may vary a l i t t l e. MR. CARPEMZR: The same one used i n,491 MR. "P: Itls been changed a l i t t l e b i t.

3 88. MR. KLINE: In using a standard f i l l, I would J u s t l i k e t o make a f e w comments. After p a r t i c u l a r l y v i w the l i s t s on the results of the lamb survey, recognizing, Jim, these proceedings didn't come out too early,and after looking a t those and receiving some comments f r o m o t h e r people, I am mndering w h a t value, i f any, these contests are i n 60me cases? For example, the lamb carcass contests, they were considering weight of hind and fore-quarter and backfat thickness and seems t o me l i k e i f a contest is supposed to do a job we hope it should do, it should be conducted r i g h t ; and I would be the f i r s t t o acree with you, we of the Reciprocal Meat Conference should be e have men i n most of the states, althe leaders in t h i s field. W though maybe not d i r e c t l y related w i t h these contests, seem l i k e we could y i e l d a l i t t l e influence along t h e l i n e t o make these cont e s t s mrth while. 1 can see no value whatsoever i n conducting a contest if it does not bring out the t r u e value of a carcass o r a group of c a r c a s ~ e s ~ MR. KLINE: We have time f o r perhaps one mre question. MR. VAN STAVERN: (Ohio S t a t e University) I would l i k e t o make one comment. Having conducted the lamb survey, I am making t h i s comment s t r i c t l y so sonethillg will show i n the record. Seems t o be somewhere i n our Reciprocal Meat Conference program o r our organization a great delay i n g e t t i n g any recornendstions of t h i s conference out t o t h e industry. I surveyed extension workers i n the d i f f e r e n t states. I d i d not, I don't believe, survey a Reciprocal Meat ConPerence member except as he worked i n extension and many of these fellows didn't even h o w that the Reciprocal Meat Conference had made recommendations. I think we need t o think something here about how do we get the results of t h i s conference out t o people, I am sure extension faaks have an obligation but I think perhaps we make it a l i t t l e d i f f i c u l t f o r them t o g e t it. I would l i k e t o make that f o r the record. MR. WALKER: second what Bob said. (University of Illinois) I would l i k e t o I would l i k e t o make t h i s request: Those of you who are mrking contests, a l l have seen the difference i n procedures f o r handling the carcass contests. I would l i k e t o a s k 8s a personal favor on ay own behalf i f I am ever Sudging a l i v e show where you are worklng the carcass, I would like t o a s k on behalf of a number of o t h e r judges when you accept an a s s i g n ~ e n tt o work a carcass show, would you please notify the person working the l i v e end as t o the procedure you are wrkiw the carcasses? Needless t o say, it does make sone difference. I think from B T ~educational standp i n t it c e r t a i n l y is to our advantage t o l m w where you stand when you walk i n t o know whether you are going t o u6e l i v e weight, r a i l weight, o r w h a t. MH. XENIYICK: (Oregon S t a t e University) J u s t t o straighten out the record again also. On t h i s business of surveying that ha6

4 89. been commected on several times, perhaps when you are interested i n w h a t is going on i n meat, you should contact the m a t men a t State. For instance, Oregon did not use the weight of hind and front quarter e didn't use t h e on any lamb carcass I had anything t o do with. W exact Reciprocal Meat Conference recommendations. I was surprj.sed not t o see t h i s California system of Lamb carcass evaluation contest mentioned. Our lanib and sheep man is very interested i n t h i s and thinks it is good. f have worked with him i n contests in which we balanced h i s judgment against mine and t h i s is some of these partially answered questions, I think it has some merit. You can't r u l e out the judgels judgment. We can't go too far i n t h i s business of weights and measures. I do f e e l that we have done t h i s i n pork and a s a consequence we are now beginning t o feel our way. Do we want t o take an i n t e r e s t i n marbling and i n color and i n tiiis type of C,hing and frankly i n Oregon we are doing it, and we w i l l come t o a f a c t u a l answer i n many instances, we are able t o get a cut-out, a set of cut-out information on most of our pork contests but then you look a t t h i s pork and does it have a quality we feel is desirable t o t h e consumer and i f it doesn't, then it is either down o r out of the contest. W e certainly better do t h i s t o our beef and lamb as we come along wlth it because I t h i n k we are a l l convinced quality characteristics of your beef and Lamb we must stay with. Chairman. MR. KLINE: I w i l l t u r n t h i s back t o our Conference THE CRAIBWN: Thank you, M. W e don't want t o cut the diecussion off on t h i s but I assure you t h e Cbsiirman of the Contest Committee -dl1be here tomorrow and during our business session, perhaps t h i s can come up again. I gathered fmm t h e coneensus of opinion expressed, and Ed'd comments, that it is your feeling that we should back the present R.M.C. procedures mre vigorously i n the year ahead than we have i n the past, unless you take some action t o mdif'y t h e m i n the business session. There is one important item of business t o be taken care of t h i s We hoped t o save a l i t t l e time by leaving it u n t i l l a s t on your program,and t h a t i s the election of the BcecutLve Connnittee f o r next year. afternoon. Burdette Breidenstein is Chairman of the Nominating Committee. I believe i f we can g e t the balloting done, we can release you and make t h e tabulations while you are taking the tour and announce the r e s u l t s a t the barbecue tonight. One other thing, I have been informed that the University of Missouri should be added t o t h e universities who would l i k e t o be host t o t h i s group f o r 1963.

5 90. MR. BREIDBISTEIN: (University of Illinois) Gentlemen, we w i l l make t h i s fast and simple, I hope. W e have b a l l o t s, I think f o r the f i r s t time i n the h i s t o r y of t h i s conference, so i f t h e Committee consisting of Lowell Walters, Carroll Schoonover, Bob Kelly, and B i l l Cole w i l l pass them out, we w i l l proceed rather rapidly. Now, while they are doing t h i s, i f I may pass this on, not more than f i v e members f r o m any one i n s t i t u t i o n a r e t o cast b a l l o t s. May I suggest t h a t delegates caucus and decide who t h e i r voting delegates are. I would add one other thing. I have been informed that since these b a l l o t s were printed one of the members who has been nominated f o r t h i s EScecutive Committee is not going to be i n t h e country next year, Jim Stouffer f r o m Cornell. It i s indicated you are t o vote f o r two of t h e hold-overs and Stoufferls name should be removed, The Committee has nominated t h i s group and, of course, write-in nominees are also acceptable under the Constitution and therefore two extra lines a r e provided. While these are being passed out, I would l i k e t o exercise m(y prerogative of being up here and o f f e r rebuttal too. There was some ref l e c t i o n c a s t as t o whether o r not mail service comes i n and out of Champaign and Urbana and i n respect t o anstrering questionnaires, I would like t o mention that I always thought k v e y l4ackintosli looked quite a b i t l i k e a clerk. (Laughter) As John mentioned, we w i l l attempt t o tabulate these votes and have t h e r e s u l t s t o you t h i s evening and have them posted on t h e blackboard i n the mrning. MR. VAN STAVERN: Folks, according t o t h e program, we have scheduled a t o u r of the Ohio State University campus and surroanding area a8 we thought you and your famiiies might be interested i n knowing a l i t t l e b i t about our camps community. As Professor b X L e mentioned t h i s morning, we have arranged t o pick up the families at t h e dormitory and the Inn wherever they might be staying and i f things have gone well they are in t h e bus outside now. We would l i k e t o suggest that those of you who want t o return t o t h e Olentangy Inn a t t h e close of t h e t o u r should board one bus 8s t h e t o u r w i l l come close t o t h e Inn and the bus will drop you off there. You can board another bus t o return here f o r t h e picnic. Those of you who want t o s t o p o f f a t the dormitory before the picnic t o pick up your own transportation and change clothes should board another bus. The bus w i l l return the rest of its passengers back here. The picnic is f o r the family, bring the wife and children, it will s t a r t a t 6:15 from then on u n t i l t h e food runs out. You donrt have t o be there exactly on t i m e, Cahill indicates he would serve you y e t a t 6 :30.

6 91. There a r e f o u r buses. We hope that you can find your family in one of them. There will be guides on each bus t o point out aodhe of the things about our camyus and t o answer your questions. (Amlause) a.m., (Whereupon, the meeting was adjourned to be reconvened a t 8:OO June 14, 1962.)

7 92 1HURSDAY MORNING SlESSlON THE CHAIRMAN: If you w i l l f i n d ;your seats and make yourselves comfortable, we'll g e t t h i s session under way. We are one member s h o r t up but I think h e l l 1 probably on t h e rostrum t h e "late" Dr. Breidenstein be i n before we g e t under way. You might be i n t e r e s t e d i n knowing, if' you d i d n l t hear the announcement l a s t night, that two new members of your Executive Committee f o r next year have been elected, D r. Briskey and Dr. Henrickson. We have a t i e vote between D r, Schoonover and Dr. Kinsman. So be prepared t o c a s t t h e b a l l o t which we'll take up a t the first mrning recess t h i s morning i n order that you may know your f'uu EKecutive Committee and be prepared t o e l e c t a Conference Chairman t h i s afternoon. Our first session t h i s morning is devoted t o the report of the Beef Carcass Evaluation Committee. 0. D. Butler WBS Chairman of t h i s Committee but is unable t o be here, aad. he has a very f i n e s u b s t i t u t e i n t h e person o f B i l l Cole who w i l l c h a i r t h i s session and, I believe, give the opening and cloaing address and I don't know what else, B i l l, will you take over? MR. COLE: Thank you, M r. C b i m. As you can see by the prog m, w e t r e t o have a panel-type presentation. Actually, it won't be exa c t l y that, but we're going t o have M r. Farr, Dr. Rreidenstein when he comes i n, and Ned Tyler t a l k t o us about d i f f e r e n t phases of carcass evalua t i o n, We all know these gentlemen, and will not take the time f o r indi- vidual introductions. When 0, D. gave me t h i s assignment, he says, "Youfre supposed t o stimulate these o t h e r speakera and keynote \Trends i n Beef Carcass EvaluaAnd I m i g h t say right a t the o u t s e t t h a t any remrks I give are tion.'" not necessarily the opinions o f the rest of the committee. Don't blame them with w h a t I might s a y here i n the next few minutes.