Forty-eight female pigs were used to determine the commercial cut yields after slaughter of the animals at 50, 60, 70, 80, 90, 100, 110 and 120 kg and dissection of the carcasses. Life ultrasonic measures were taken to measure the longissimus muscle area and for backfat thickness. The predictors used to estimate the lean meat yield were backfat thickness and longissimus muscle area. Besides the measures made in the different cuts, as ham cut weight, ham muscle weight, palette muscle […]