A Carcass Merit Pricing System for the Pork Industry
分析了185个猪胴体的数据，发现重量、背膘厚度和肌肉指数能解释79%的价值差异，并据此设计了一个标准化支付矩阵，为优质胴体提供更大价格激励，可整合到屠宰企业的采购系统中。
Abstract A small proportion of hogs sold to packers are priced according to their carcass value, and some producers feel that price incentives for lean hogs are inadequate. Pork carcass composition and value relationships were analyzed for a sample of 185 pork carcasses. Carcass weight, back fat thickness, and muscling index accounted for 79% of the variations in carcass value; these factors were incorporated into a standardized payoff matrix providing larger incentives for better carcasses which could be incorporated into individual packer procurement systems.