Effect of subcutaneous fat thickness variations near the P2 position on pork carcass classificationExport / Share Share this record       Export this recordArthur, R.J., Lawrence, A. and O’Rourke, P.K. (1982) Effect of subcutaneous fat thickness variations near the P2 position on pork carcass classification. Queensland Journal of Agricultural and Animal Sciences, 39 (1). pp. 55-59.
AbstractSubcutaneous fat thickness at and near the P2 position at the head of the last rib in pig carcasses was shown to depend on the direction from the position that the measurement is taken.
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