Pig carcass classification based on the lean meat content
2003
Pulkrabek, J. | Pavlik, J. | Valis, L. (Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic)) | Cechova, M.
The objective of our research was to analyse the lean meat content in pig carcasses classified by the SEUROP system. Data from 37,716 pig carcasses slaughtered in the Czech Republic were used in the study. The average values of slaughter weight and lean meat percentage were 112.8 kg and 54.86, respectively. When compared with the previous results obtained approximately ten years ago, it is evident that the lean meat content has considerably improved. This improvement may be quantified as equal to approximately one and a half classes of the 6-point classification scale. Increasing carcass quality is a result of measures taken by pig producers as a consequence of the newly introduced carcass evaluation system. Most carcasses (97.3 %) fit into the weight range required by the classification system, i.e. from 60 to 120 kg, 86.3 % of carcasses were placed in classes S, E and U. High correlation (r=-0.92) was determined between carcass lean meat content and fat plus skin thickness. The results of classification and lean meat content reflect a good average carcass quality of the analysed pigs.
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