VIEWS OF BRITISH EXPERT

Waikato Times, Volume 122, Issue 20494, 10 May 1938, Page 24 (Supplement)

VIEWS OF BRITISH EXPERT

Dr. John Hammond’s Opinions The Dominion was privileged this year to have a visit from Dr. John Hammond, of the School of Agriculture, Cambridge University, world-famous nutritional expert, with an international reputation as an authority on pigs. During his tour of the Dominion, Dr. Hammond lectured and gave demonstrations in the various centres where his remarks proved particularly interesting to all pig producers. JUDGING POINTS EXPLAINED. Several carcases were cut up at the various demonstrations, and Dr. Hammond described the method of judging adopted. Measurements in millimetres were taken of the backfat at the thickest point over the shoulder (maximum points 15), of the length from H. bone to Ist rib (maximum points 10), and of the streak, three belly measurements taken with a special instrument at points a palm span from the thorax, from the flank, and the third at a point midway between the first two (maximum points 10). The points for these measurements were assessed per chart in relation to weight. The marks for eye appraisal were allocated as under: 10 points for proportion of carcase: i.e.. length, ham, etc. (the valuable portions of the carcase) in relation to the cuts of lesser value (shoulder and belly). A deep belly is not a desirable feature in a carcase. A thick streaky but comparatively shallow carcase is the correct conception of the true baconer. Five points for shape of gammon or ham. Five for reduction of backfat. The carcase with even fat distribution of moderate depth would score the maximum. One tapering sharply away from the shoulder to comparatively little over the loin would score very badly in this respect. Fineness of bone, 5 points. Thinness of rind, 5 points. Quality of flesh and fat, 15 points. These points were allotted

“ on the texture by touch as well as sight, and were made on the cut side at the cross section taken across the side at a point which just misses the last rib. The highest points, 20, are allowed for the proportion of lean to fat on the cut side. The desire for lean meat makes it imperative that we produce carcases with the greatest possible depth of eye of loin, thus the reason for giving such high marks to this portion. POINTS IN FEEDING One of the chief points to be remembered in raising pigs was that the animal when in the growing stage was building up flesh rather than fat, and it was during that stage that appropriate feeding gave the best proportion and quality of lean meat. The British consumer wanted the right proportion of lean to fat in his pork or bacon. The tendency was toward a leaner meat. Whilst the retailer wanted hams with the smallest percentage of bone; the side as long as possible, with the smallest weight in the shoulder which was the cheapest part. Superfluous fat was not wanted either by retailer or consumer, as it could not be I sold. His advice was that if animals showed a tendency to ! shortness and fat they should be turned into porkers as soon as possible, as they would never develop into profitable baconers. As to weight pigs of 146 lbs. would get full weight points as baconers, but if 168 lbs. there would be a reduction in points. The bone in hams should be fine, and the ham well filled out with lean meat, the space between the legs being U rather than “V” shaped. Shoulders should be light in proportion to the rest of the carcase, as it is the low priced part of the animal. The flesh should be as smooth in texture as possible, as this ensured more tenderness in the meat. The larger the eye muscle (or lean portion), the better, whilst the great proportion of pigs produced were too fat, which resulted in waste. In his opinion skim milk and barley was the best finishing ration for a pig. Too much maize was not good, as the food contained oil. Meat meal was a satisfactory diet in this country. Whip marks reduced the value of a pig, and generally speak- — inp the white pig was best to produce.