QUALITY CHARACTERISTIC OF SLAUGHTER CARCASSES IN DIFFERENT CLASSES
J. Nakev, T. Nikolova
Abstract: The study comprised slaughter carcasses of 42052 fattening pigs originating from three producers and slaughtered in one slaughterhouse in 2014. Pigs, as investigation object, are two and three linear crosses from Large White, Landrace and Duroc breed. Quality characteristics of slaughter carcasses are defined according Regulation № 15/8.05.2009, and the classification is made with Ultra FOM 200. It was established that the classes, in which the qualified slaughter carcasses were distributed, were – class S – 0.93%, Е – 74.58%, U – 24.32% and R – 0.16% respectively. The average back fat measured
at point Х1 was 19.01 mm, at X2 – 15.08 mm and at point Х3 – 58.73 mm. The percent of lean meat was 56.21%, and the carcass weight was 86.529 kg. In class S the carcass weight is 83.404 which was with 2.780, 4.276 and 7.386 kg lower than those from E, U and R classes (P ≤ 0.001). Carcasses from class E are characterized with lower weight than those from U and R classes with 1.460 kg (P ≤ 0.001) and 4.606 kg (P ≤ 0.01) respectively.
at point Х1 was 19.01 mm, at X2 – 15.08 mm and at point Х3 – 58.73 mm. The percent of lean meat was 56.21%, and the carcass weight was 86.529 kg. In class S the carcass weight is 83.404 which was with 2.780, 4.276 and 7.386 kg lower than those from E, U and R classes (P ≤ 0.001). Carcasses from class E are characterized with lower weight than those from U and R classes with 1.460 kg (P ≤ 0.001) and 4.606 kg (P ≤ 0.01) respectively.
Keywords: (S)EUROP; back fat; carcass; lean meat; MLD; weight
Date published: 2018-03-14
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