Title: Quality of pig carcasses on slaughter line according to previous and current EU regulation.
Abstract: Investigation was carried out on 135 pig carcasses/carcass sides of both sexes, in several slaughterhouses in Vojvodina. Stratification of carcass sides was done based on coefficient of linear regression of traits in relation to mass of cooled carcass sides. Analysis 'General regression Models'/Statistika 8 was applied. Percentage of muscle tissue was evaluated in three ways: simulation of instrumental FOM method according to formula defined by Petrovic et al. (2009) and application of dissection method, using formula issued in EU Regulation from 1994 (Commission Regulation, 3127/94) and 2006 (Commission Regulation, 1197/2006). Obtained results showed that relative share of muscle tissue in carcass sides determined according to previous EU1 regulation was significantly (p<0,05) lower (49,90%) than established share of muscle tissue determined according to mathematical FOM model (53,71%) and current regulation EU2 (54,03 %). The greatest share of muscle tissue was determined in leg/ham (67,67 %), and the lowest in BRP (48,65%). In BRP the highest share of KoPo and IMMT (31,10% and 13,72 %) were established, and the lowest in leg/ham (18,67 % and 5,60%). In cooled pig carcass sides, share of leg meat was 16,05%, share of muscle tissue of shoulder 7,11%, BLP 8,49% and BRP 4,95%. Leg contributes to the highest share of KoPo in carcass side (4,42 %), and shoulder to the lowest (2,63 %). The highest share of IMMT in carcass side was established in BRP, and the lowest in shoulder (0,87 %). For the purpose of distribution of pig carcasses into commercial classes according to SEUROP system using FOM and EU2 methods, all carcass sides were categorized into medium commercial classes (E and U), whereas according to EU1 formula only 36,30% of carcass sides were categorized in the same commercial classes, and 63,70% in lower class (R). None of the formulas applied resulted in classification of carcasses into meat class of highest meat ratio 'S' or lowest meat ratios 'O' and 'P'. Based on this we concluded that investigated sample was of medium quality, i.e. that carcass sides can be categorized as commercial classes (E, U and R). Finally, it can be concluded that because of the established differences in regard to obtained lean meat ratio by application of previous (EU1) and current (EU2) formula, additional research are necessary.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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Cited By Count: 6
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