Comparative presentation of quality of pig carcass halves using different examination methods | Komparativni prikaz kvaliteta svinjskih polutki primenom različitih metoda ispitivanja

Investigations were performed on 135 pig half-carcasses of different genotypes, of both sexes, at several abattoirs in Vojvodina (Serbia). The determination of the carcass halves according to body mass was performed on the grounds of the linear regression coefficient of characteristics per mass of chilled halves. The General Regression Models analysis, statistics 8, was applied. The percentage of muscle tissue was assessed in three ways: Simulation of the FOM instrumental method and using the dissection method: EU1 (Commission Regulation, 3127/94) and EU2 (Commission Regulation, 1197/2006). The obtained results demonstrated that the relative share of muscle tissue in pig carcass halves determined according to the EU1 regulation was significantly (less than 0.05) lower (49.90%) than the established share of muscle tissue according to the FOM mathematical model (53.71%) and according to the valid EU2 regulation (54.03 %). In the chilled pig carcass halves, ham meat accounted for 16.05%, muscle tissue of the shoulder for 7.11%, LSD 8.49% and TRD 4.95. According to the distribution of carcass halves into market classes according to the SEUROP system using the FOM and EU2 methods, all carcass halves were ranked medium market class (E and U), while the EU1 formula classified only 36.30% of the carcass halves into the same class, and 63.70% into a lower market class (R). None of the formulas classified any carcass half as having the highest S or the lowest percentage of meat O and P. On these grounds, we conclude that the examined samples are of medium quality, in fact, that the carcass halves belong to the medium quality market class (E, U and R). In closing, it can be concluded that further investigations on this subject are necessary because of the established differences in the meat percentage obtained by applying the previous (EU1) and the currently valid (EU2) formula.