Assessment of pig carcass meatiness in Serbia
Ispitivanje mesnatosti trupova svinja u Srbiji
2013
Аутори
Dokmanović, MarijaTešić, Milan
Teodorović, Vlado
Karabasil, Nedjeljko
Marković, Radmila
Todorović, Milica
Đurić, Jelena
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The objective of this study was to determine lean meat content in pigs from different farms and smallholdings, which were slaughtered in one abbatoir in Serbia. In Serbia one third of the total number of pigs is slaughtered in slaughterhouses and two thirds in rural households. Results of this examination carried out on 12 523 slaughtered pigs from 9 farms and smallholdings showed that lean meat content in farm pigs ranged from 51.16± 4.31% to 53.27±2.94%. The average quantity of meat in farm pig carcasses was 52.29± 2.04%. The average lean meat percentage of pig carcasses from smallholdings was 48.99±4.85 %. All farm pig carcasses were classified on the basis of meatiness into class U (50.0-54.9% of lean meat content) while pig carcasses from smallholdings were graded as class R (the percentage of meat ranging from 45.0-49.9). Data about lean meat content of pig carcasses in Serbia have not been published during the past twenty years, because lean meat percentage has not been determin...ed. Today, only three abattoirs in Serbia determine lean meat percentage and pay pig producers according to meatiness.
Cilj ovog rada bio je ispitivanje mesnatosti trupova svinja sa različitih farmi i iz otkupa koje su zaklane u jednoj klanici u Srbiji. U Srbiji se jedna trećina svinja zakolje u klanicama, a ostale dve trećine u domaćinstvima. Rezultati ispitivanja 12.523 zaklanih svinja sa devet farmi i iz otkupa pokazala su da je mesnatost svinja sa farmi bila od 51,16±4,31% do 53,27±2,94%, a u proseku 52,29±2,04%. Prosečna mesnatost trupova svinja iz otkupa bila je 48,99±4,85%. Svi trupovi svinja sa farmi prema mesnatosti svrstani su u klasu U (mesnatost od 50,0-54,9%), dok su trupovi svinja iz otkupa svrstani u klasu R (procenat mesa u trupu od 45,0 do 49,9%). Podaci o mesnatosti trupova svinja u Srbiji nisu objavljivani u poslednjih 20 godina, zato što se mesnatost nije određivala. Danas se samo u tri klanice u Srbiji određuje mesnatost svinjskih trupova, pri čemu se koriste električno-optički instrumenti.
Кључне речи:
pig carcass / lean meat content / farm / smallholding / SEUROP / svinjski trup / mesnatost / farma / otkup / SEUROPИзвор:
Veterinarski Glasnik, 2013, 67, 3-4, 227-236Издавач:
- Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
Финансирање / пројекти:
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Dokmanović, Marija AU - Tešić, Milan AU - Teodorović, Vlado AU - Karabasil, Nedjeljko AU - Marković, Radmila AU - Todorović, Milica AU - Đurić, Jelena PY - 2013 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/969 AB - The objective of this study was to determine lean meat content in pigs from different farms and smallholdings, which were slaughtered in one abbatoir in Serbia. In Serbia one third of the total number of pigs is slaughtered in slaughterhouses and two thirds in rural households. Results of this examination carried out on 12 523 slaughtered pigs from 9 farms and smallholdings showed that lean meat content in farm pigs ranged from 51.16± 4.31% to 53.27±2.94%. The average quantity of meat in farm pig carcasses was 52.29± 2.04%. The average lean meat percentage of pig carcasses from smallholdings was 48.99±4.85 %. All farm pig carcasses were classified on the basis of meatiness into class U (50.0-54.9% of lean meat content) while pig carcasses from smallholdings were graded as class R (the percentage of meat ranging from 45.0-49.9). Data about lean meat content of pig carcasses in Serbia have not been published during the past twenty years, because lean meat percentage has not been determined. Today, only three abattoirs in Serbia determine lean meat percentage and pay pig producers according to meatiness. AB - Cilj ovog rada bio je ispitivanje mesnatosti trupova svinja sa različitih farmi i iz otkupa koje su zaklane u jednoj klanici u Srbiji. U Srbiji se jedna trećina svinja zakolje u klanicama, a ostale dve trećine u domaćinstvima. Rezultati ispitivanja 12.523 zaklanih svinja sa devet farmi i iz otkupa pokazala su da je mesnatost svinja sa farmi bila od 51,16±4,31% do 53,27±2,94%, a u proseku 52,29±2,04%. Prosečna mesnatost trupova svinja iz otkupa bila je 48,99±4,85%. Svi trupovi svinja sa farmi prema mesnatosti svrstani su u klasu U (mesnatost od 50,0-54,9%), dok su trupovi svinja iz otkupa svrstani u klasu R (procenat mesa u trupu od 45,0 do 49,9%). Podaci o mesnatosti trupova svinja u Srbiji nisu objavljivani u poslednjih 20 godina, zato što se mesnatost nije određivala. Danas se samo u tri klanice u Srbiji određuje mesnatost svinjskih trupova, pri čemu se koriste električno-optički instrumenti. PB - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd T2 - Veterinarski Glasnik T1 - Assessment of pig carcass meatiness in Serbia T1 - Ispitivanje mesnatosti trupova svinja u Srbiji VL - 67 IS - 3-4 SP - 227 EP - 236 DO - 10.2298/VETGL1304227D ER -
@article{ author = "Dokmanović, Marija and Tešić, Milan and Teodorović, Vlado and Karabasil, Nedjeljko and Marković, Radmila and Todorović, Milica and Đurić, Jelena", year = "2013", abstract = "The objective of this study was to determine lean meat content in pigs from different farms and smallholdings, which were slaughtered in one abbatoir in Serbia. In Serbia one third of the total number of pigs is slaughtered in slaughterhouses and two thirds in rural households. Results of this examination carried out on 12 523 slaughtered pigs from 9 farms and smallholdings showed that lean meat content in farm pigs ranged from 51.16± 4.31% to 53.27±2.94%. The average quantity of meat in farm pig carcasses was 52.29± 2.04%. The average lean meat percentage of pig carcasses from smallholdings was 48.99±4.85 %. All farm pig carcasses were classified on the basis of meatiness into class U (50.0-54.9% of lean meat content) while pig carcasses from smallholdings were graded as class R (the percentage of meat ranging from 45.0-49.9). Data about lean meat content of pig carcasses in Serbia have not been published during the past twenty years, because lean meat percentage has not been determined. Today, only three abattoirs in Serbia determine lean meat percentage and pay pig producers according to meatiness., Cilj ovog rada bio je ispitivanje mesnatosti trupova svinja sa različitih farmi i iz otkupa koje su zaklane u jednoj klanici u Srbiji. U Srbiji se jedna trećina svinja zakolje u klanicama, a ostale dve trećine u domaćinstvima. Rezultati ispitivanja 12.523 zaklanih svinja sa devet farmi i iz otkupa pokazala su da je mesnatost svinja sa farmi bila od 51,16±4,31% do 53,27±2,94%, a u proseku 52,29±2,04%. Prosečna mesnatost trupova svinja iz otkupa bila je 48,99±4,85%. Svi trupovi svinja sa farmi prema mesnatosti svrstani su u klasu U (mesnatost od 50,0-54,9%), dok su trupovi svinja iz otkupa svrstani u klasu R (procenat mesa u trupu od 45,0 do 49,9%). Podaci o mesnatosti trupova svinja u Srbiji nisu objavljivani u poslednjih 20 godina, zato što se mesnatost nije određivala. Danas se samo u tri klanice u Srbiji određuje mesnatost svinjskih trupova, pri čemu se koriste električno-optički instrumenti.", publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd", journal = "Veterinarski Glasnik", title = "Assessment of pig carcass meatiness in Serbia, Ispitivanje mesnatosti trupova svinja u Srbiji", volume = "67", number = "3-4", pages = "227-236", doi = "10.2298/VETGL1304227D" }
Dokmanović, M., Tešić, M., Teodorović, V., Karabasil, N., Marković, R., Todorović, M.,& Đurić, J.. (2013). Assessment of pig carcass meatiness in Serbia. in Veterinarski Glasnik Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 67(3-4), 227-236. https://doi.org/10.2298/VETGL1304227D
Dokmanović M, Tešić M, Teodorović V, Karabasil N, Marković R, Todorović M, Đurić J. Assessment of pig carcass meatiness in Serbia. in Veterinarski Glasnik. 2013;67(3-4):227-236. doi:10.2298/VETGL1304227D .
Dokmanović, Marija, Tešić, Milan, Teodorović, Vlado, Karabasil, Nedjeljko, Marković, Radmila, Todorović, Milica, Đurić, Jelena, "Assessment of pig carcass meatiness in Serbia" in Veterinarski Glasnik, 67, no. 3-4 (2013):227-236, https://doi.org/10.2298/VETGL1304227D . .