Comparison of different methods for lean percentage evaluation in pig carcasses

Szerzők

  • Goran Kušec Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture, Trg sv. Trojstva 3, 31000 Osijek, Croatia
  • Gordana Kralik Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture, Trg sv. Trojstva 3, 31000 Osijek, Croatia
  • Antun Petričević Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture, Trg sv. Trojstva 3, 31000 Osijek, Croatia
  • Ivona Djurkin Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture, Trg sv. Trojstva 3, 31000 Osijek, Croatia
  • Vladimir Margeta Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture, Trg sv. Trojstva 3, 31000 Osijek, Croatia
  • Zlata Maltar Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture, Trg sv. Trojstva 3, 31000 Osijek, Croatia

Kulcsszavak:

pig, carcass, lean percentage, assessment methods

Absztrakt

Present study was carried out on 64 pig carcasses selected according to backfat measures by instrumental method approved in Croatia. One day after slaughter the carcasses were dissected according to EU referent method. Dissected lean percentage was calculated by formula from Commission Regulation (EC) No 3127/94 and also by equations for estimation of lean percentage approved by Croatian Regulation. Lean meat percentage objectively determined by EU referent dissection method was 51.9% in average. When instrumental method and „two points” method were applied, estimated lean meat percentage was 55.1% and 56.6%, respectively. Comparison of dissection, as referent and objective method, with instrumental and „two points” methods for estimation of lean meat percentage showed that both estimation methods differ statistically (p < 0.01) from dissection. The differences indicate overestimation of meatiness in the pig carcasses. There is need for establishment of new formulae for lean meat percentage assessment in Croatia.

Hivatkozások

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Kralik G., Kušec, G., Petričević, A., Živković, J. (1997). Meat yield evaluation in pig carcasses. Czech Journal of Animal Science, 10. 473–479.

Kušec, G., Kralik, G., Petričević, A., Živković, J. (1998). Influence of genotype on mean yield estimation in swine carcasses. Czech Journal of Animal Science, 43. 87–91.

Petričević, A., Jovanovac, S., Jurić, I., Benčević, K., Živković, J., Borić, A. (1993). Reliability of application of german methods on evaluation of meat share in swine carcasses bred in the Republic of Croatia. Szaktanácsok. 3–4. 5–7.

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Walstra, P., Merkus, G. S. M. (1995). Procedure for assessment of the lean meat percentage as a consequence of the new EU reference dissection method in pig carcass classification. DLO-Research Institute for Animal Science and Health (ID – DLO).

Commission Regulation EEC, (1985). No 2967/85.

Commission Regulation EEC, (1994). No 3127/94.

Pravilnik o utvrđivanju kategorija i klasa svinjskih trupova i polovica. Narodne Novine br. 119/1999.

Letöltések

Megjelent

2006-07-15

Folyóirat szám

Évf. 10 szám 2 (2006): Acta Agraria Kaposváriensis

Rovat

Section 1 Pig Breeding

License

Copyright (c) 2006 Goran Kušec, Gordana Kralik, Antun Petričević, Ivona Djurkin, Vladimir Margeta, Zlata Maltar

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Hogyan kell idézni

Kušec, G., Kralik, G., Petričević, A., Djurkin, I., Margeta, V., & Maltar, Z. (2006). Comparison of different methods for lean percentage evaluation in pig carcasses. Acta Agraria Kaposváriensis, 10(2), 57-62. https://journal.uni-mate.hu/index.php/aak/article/view/1776

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