The area of the loin eye (cross-section of the longissimus dorsi muscle) is one of the most often measured traits of pig carcasses. It has an independent commercial value, deciding in many instances on the consumers’ preference for pork chops or back rasher (in bacon). On the other hand, it is used as an indicator of the development of the loin muscle or of the total leanness of the carcass (alone or in relation to the area of the overlaying layer of backfat).
Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume 3, Madrid, Spain, 1117–1119, 1974
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