The meatiness of pig carcass sides originating from farms and individual holdings according to the carcass weight and SEUROP standard classification

Abstract

The main objective of this study was to determine differences in meatiness of pig carcass sides originating from farms and individual holdings according to the carcass weight and SEUROP standard classification. Measurements were performed on carcass sides of 150 pigs from farms and 249 pigs from individual holdings (purchased). The optical device Fat-O-Meat'er was used for the determination of meat percentage (muscle tissue content), or percentage of meatiness of pig carcasses. The results showed greater meatiness in carcass sides originating from farm pigs compared to carcass sides of pigs from individual holdings. Also, with the increase of the carcass weight, in addition to the proportional increase in the thickness of the dorsal muscle, a significant increase in fat thickness was observed, so that the percentage of meatiness was inversely proportional to the mass of the carcass sides. According to the SEUROP classification, 12-24% of farm pig carcass sides and only 2-10% of pig carcass sides from individual holdings belonged to the 'S' class. The highest percentage of pig carcasses originating from farms was classified in the 'E' class (54-56%), which was almost twice as the percentage of the carcass sides which belonged to 'U' class (20 to 29%). As for the pig carcass sides from the individual households, approximately equally participated 'E' (24-40%) and 'U' (35-40%) classes. To the Class 'R' belonged only 2 to 3% of farm pig carcass sides and from 10 to 25% of pig carcass sides from the individual households. To the Class 'O' and 'P' belonged only a certain percentage (12%, or 2% respectively) of pig carcass sides originating from the individual households.

Osnovni cilj rada bio je utvrđivanje razlika u sadržaju mesa polutki svinja iz farmskog uzgoja i individualnih gazdinstava u zavisnosti od mase polutki i klasifikacije prema SEUROP standardu. Merenja su izvršena na polutkama 150 svinja sa farmi i 249 svinja sa individualnih gazdinstava (iz otkupa). Za određivanje procentualnog učešća mesa (sadržaja mišićnog tkiva), odnosno procenta mesnatosti polutki, korišćen je ručni optički uređaj Fat-O-Meat'er. Rezultati su pokazali da je veća mesnatost utvrđena kod polutki poreklom od svinja iz farmskog uzgoja u poređenju sa polutkama svinja sa individualnih gazdinstava. Ujedno, sa povećanjem mase polutki, pored proporcionalnog povećanja debljine leđnog mišića zapaža se i značajno povećanje debljine slanine, tako da je procenat mesnatosti bio obrnuto srazmeran masi polutki. Prema SEUROP klasifikaciji, u 'S' klasu svrstano je 12-24% polutki svinja sa farmi i svega 2-10% polutki svinja sa individualnih gazdinstava. Najveći procenat polutki svinja poreklom sa farmi svrstan je u 'E' klasu (54-56%), a skoro dvostruko manje u 'U' klasu (20 do 29%). Kod polutki svinja sa individualnih gazdinstava, približno podjednako su bile zastupljene 'E' (24-40%) i 'U' (35-40%) klase. U klasu 'R' svrstano je svega 2 do 3% polutki svinja sa farmi i od 10 do 25% polutki svinja sa individualnih gazdinstava. U klase 'O' i 'P' svrstan je samo određeni procenat (12%, odnosno 2%) polutki svinja poreklom sa individulanih gazdinstava.