The formula to calculate pork yield percentage is:
\[ \text{PYP} = \left( \frac{\text{WUM}}{\text{TW}} \right) \times 100 \]
Where:
A Pork Yield refers to the amount of usable meat that is obtained from a pig after it has been slaughtered and processed. This includes various cuts such as ham, bacon, loin, shoulder, etc. The yield can be influenced by several factors including the pig’s breed, diet, age, and how it was raised. The yield percentage is calculated by dividing the weight of the usable meat by the total weight of the pig.
Let's assume the following values:
Using the formula:
\[ \text{PYP} = \left( \frac{150}{200} \right) \times 100 = 75 \]
The Pork Yield Percentage is 75%.
Let's assume the following values:
Using the formula:
\[ \text{PYP} = \left( \frac{180}{250} \right) \times 100 = 72 \]
The Pork Yield Percentage is 72%.
