PDF《Hong Kong》

18 度以下继续处 理,并在此冷冻情况下出售的猪肉及牛肉. 1.3 The supply of chilled and frozen pork and beef comes solely from imports currently. Chilled pork and beef refer to imported processed pork and beef which have been preserved at a temperature above freezing point from the point of slaughter, storage and transportation to the point of sale. Frozen pork and beef refer to the pork and beef which have been kept to below C18 after slaughter and sold in a frozen state. 1.4 本文回顾过去二十年本港市民食用猪肉 及牛肉的情况,并分析其趋势. 1.4 This article reviews the local consumption of pork and beef in the past twenty years and analyses their consumption trends. 1.5 本文没有涵盖任何经非法屠宰活动和走 私得来的猪肉及牛肉. 1.5 Pork and beef from illegal slaughtering activities and smuggling are excluded from the coverage of this article. . C 香港统计月刊 二零零三年十一月 FA3 Hong Kong Monthly Digest of Statistics November

2003 2. 猪肉的食用量 2. Pork Consumption 2.1 按年龄和未屠宰前的重量,活猪可分 为肉猪(9个月大或以上及屠宰前约重100 公斤的大猪)、烧种猪 ( 约4个月大 及屠宰前约重

40 公斤的中猪) 及乳猪( 不足

4 星期大及屠宰前重量少於10 公斤的幼猪). 2.1 Live pigs are classified by their age and live weight into porkers (large pigs of

9 months old or above, with live weight around

100 kg), roasters (medium size pigs of around

4 months old, with live weight around

40 kg), and sucklings (young pigs of less than

4 weeks old, with live weight below

10 kg). 2.2 肉猪占猪只总屠宰量的百分比,由一九九四年的 78%,明显上升至二零零二年 的89%.在同期,烧种猪的有关百分比则由 20% 显著下降至 11%.值得注意的是,乳猪 的屠宰量由一九九四年的

39 800 头,锐减至 二零零二年的只有

2 头. (图一) 2.2 The percentage share of porkers among total kills grew significantly from 78% in

1994 to 89% in 2002, while that for roasters noted a markedly decrease from 20% to 11% during the same period. It is noteworthy that the kills of sucklings dropped rapidly from

39 800 in

1994 to only

2 in 2002. (Chart 1) 2.3 对新鲜猪肉食用量进行的估计,是以 屠宰猪只的数目,乘以猪只屠宰后所得的 平均肉量.猪只屠宰后所得的平均肉量是 指从猪只去脏屠体平均肉量中所得的新鲜 猪肉的净重.根缜耙幌钛芯,新鲜猪 肉的净重订为猪只去脏屠体重量的 70%. 2.3 To estimate the fresh pork consumption, the number of pigs slaughtered is multiplied by the average meat yield of pigs. The average meat yield of pigs refers to the net weight of fresh pork available from the average dressed carcass weight per pig after the pig is slaughtered. The net weight of fresh pork is taken to be 70% of the dressed carcass weight of pigs, according to a study conducted earlier. 图一 一九九四年至二零零二年按猪只类别划分的在香港屠宰的猪只数目 Chart

1 Number of Pigs Slaughtered in Hong Kong by Type of Pig,

1994 C

2002 2 115.0

1 935.7 229.6 552.6 39.8

0 500

1 000

1 500

2 000

2 500

3 000

1994 1995

1996 1997

1998 1999

2000 2001

2002 肉猪 Porker 烧种猪 Roaster 乳猪 Suckling 屠宰猪只数目 (千头) No. of pigs slaughtered (thousand heads) 注释 : 一九九四年前按猪只类别划分的屠宰数目 未有记录. * 二零零二年乳猪的屠宰数目是

2 头. Note : Statistical breakdowns by type of pig among total kills are not available before 1994. * The number of sucklings slaughtered in