engleski

Percentage and distribution of tissues in pig carcasses in relation to (S)EUROP classes

Four hundred of primarily processed carcasses of pigs with different genetic background and production conditions were inluded in this study. Average carcass weight was 80.43 kg (from 78.29 kg in class S to 88.34 kg in class O). Average lean meat percentage in carcasses was 54.31%. According to classification (Regulatios, 1999) in S class were classified 10.25%, 37.50% in class E, 32.50% in class U, 16.75% in class R, 3.00% in class O, while in class P there were no carcasses classified which presents satisfactory structure. By the dissection of the carcasses according to Weniger et al. (1963) into the main parts (ham, loin, belly-rib part, shoulder, neck) the shares of this parts became obvious. The differences in percentages of the main parts within classes were in favour of the higher classes, but statistically significant differences were established only in the case of ham (p<0.01) belly-rib part (p<0.01 and p<0.05) and shoulder (p<0.01 and p<0.05). The percentages of lean meat in individual main parts, according to classification, were different in the most of the cases at the level of p<0.01 and always in the favour of higher classes (S, E and U). Fat was almost always in negative proportion to the degree of meatiness. The perentages of bones showed relatively small differences between classes ragarding the individual parts (p<0.05) and regarding the carcasses where differences were established at the levels of p<0.01 and p<0.05. In addition to presented results, the procedure for price determination according to lean meat percentage, i.e. classes was proposed.

pigs ; carcass ; composition ; S(EUROP) classification system

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