Fat probe,carcass av, in. c
Fat-ultrasonic,live c
Fat-ultrasonic,hot carcass c
Fat depth-tracing, center
Fat-ultrasonic,center,live
Fat-ultrasonic,center,carcass
Lean-ultrasonic,live
Lean-ultrasonic,hot carcass
Lean probe, carcass d
Lean depth from tracing
Area L.D. 10th rib
Lean cuts,% of carcass e
Lean cuts,% of slaughter wt.
Primal cuts,% of carcass e
Primal cuts,% of slaughter wt.
Fat trim,% of carcass e
Specific gravity of ham