Evaluation of pig carcass grading in Slovenia
1997
Kovac, M. | Malovrh, S. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Zootechnical Dept.)
Carcass grading was introduced in Slovenia in 1996 in larger slaughter houses. The method is based on loin fat thickness, loin muscle depth, and warm carcass weight. Altogether 186713 pigs were evaluated and slaughter protocols were sent to a central database. The data were used to evaluate lean meat contents for pigs slaughtered in Slovenia between June 1996 and March 1997. The average lean meat content was 52.0 % and differed among suppliers from 50.7 to 56.1 %. Warm carcass weight was 83.6 kg and was verz variable within slaughter groups. Furthermore, the results suggest that the equipment is unsuitable for large slaughter houses because of insufficient accuracy of measurements taken
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