216 The nutrition handbook for food processors 1950s-1970s30 Breed an 1990s213 butchery 195 Total back fat trim Traditional butchery intermuscular eam cutting Further cooking loss trimmed 3.5 Fig 9.1 Change in fat content of pork loin for 100g of raw edible tissue(Adapted from Higgs JD and Pratt J, 1998)(McCance and Widdowson, 1940, 1960, 1978: Royal Society of Chemistry, 1995: MLC/RSC report to MAFF, 1990) ear Fig 9.2 Average P2 fat depth of British slaughter pigs 1972-1995216 The nutrition handbook for food processors 30 21.3 19.5 7.9 3.9 3.5 1950s – 1970s 1990s Breed and feed changes Cutting plant and Modern retail trimming butchery Traditional butchery Seam cutting Further cooking loss lean + intermuscular fat only fully trimmed lean only fully trimmed lean only Total back fat trim Trimming, cooking loss and plate waste Fig. 9.1 Change in fat content of pork loin for 100 g of raw edible tissue. (Adapted from Higgs JD and Pratt J, 1998) (McCance and Widdowson, 1940, 1960, 1978; Royal Society of Chemistry, 1995; MLC/RSC report to MAFF, 1990) 1972 74 76 78 80 82 84 86 88 90 92 1994 Year 5 10 15 20 25 P2 (mm) Fig. 9.2 Average P2 fat depth of British slaughter pigs 1972–1995