Parameter

Desirable Feature

Reason

Age

6–10 months

Meat from younger pigs contains more moisture, making it lighter in colour, tender, and juicy. Meat from older animals is darker (rose-coloured) and less tender. Pigs in the 6–10 month age group produce pork with ideal tenderness, firmness, colour, and good keeping quality.

Soundness

Animals should be free from injuries, wounds, or defects

Meat from injured areas lacks flavour and has poor keeping quality. Injured animals must be slaughtered, bled, and dressed properly; otherwise, blood accumulation may cause swelling and spoilage. Such meat may become sour during or before curing.

Condition

Medium body condition (neither too thin nor too fat)

Meat from undernourished pigs is tough and lacks tenderness, juiciness, and flavour. Overly fat pigs yield poor-quality cured meat due to excess fat deposition.

Health

Free from diseases such as tuberculosis, hog cholera, and parasitic infections

Ensures safety for consumers and prevents disease transmission. Healthy pigs produce superior-quality meat.

Type

Intermediate type

Very old or hard-type pigs do not yield desirable cuts like ham, shoulder, and bacon. Intermediate types are preferred for better meat quality.

Quality

Smooth body with uniform flesh distribution

Produces high-quality meat with less wastage, fine texture, and better tenderness. Rough, coarse, or wrinkled animals produce inferior meat with more waste.

Sex

Castrated males and sows not close to farrowing

Prevents strong, unpleasant odour and flavour (boar taint) in meat.

Dressing Percentage

60–80%

Pigs aged 6–10 months generally give higher dressing percentages. Dressing percentage varies depending on age, condition, quality, and method of dressing.