Pig carcass grading - dissection trial 2006
Abstract
According to European Commission Decision 97/813/EC pig carcasses are graded in Austria with the “two-point method (ZP)” since 1 January 1998. On the basis of discussions and demands placed by official representatives of the pig and meat industries, the formula of the present “two-point method (ZP)” shall by updated by a dissection trial. Additionally formulas for alternative grading methods based on the measuring principle light reflection and invasive and ultrasound and non-invasive, respectively, shall be established and approved for grading. According to the sample design 127 left half-carcasses will be chosen out of around 700 slaughter pigs from the federal provinces of Upper Austria, Lower Austria and Styria at the slaughterhouse of the company Dachsberger und Söhne GesmbH in Eggenburg/Upper Austria: 75% 3-breed-crossings, 25% 2-breed-crossings; 50% castrates, 50% females; slaughter weight warm between 70 and 130 kg. Jointing of the half-carcasses and dissection of the four main joints leg, loin, shoulder and belly into the tissues muscles, fat and bone will be carried out at the Austrian Pig Performance Testing Station (Österreichische Schweineprüfanstalt GesmbH) in Streitdorf/Lower Austria according to the EU-Reference method. For the investigation of the various formulas a multiple, linear regression analysis will be used to combine the dissected lean meat percentage with the fat and muscle thicknesses, which were measured on the half-carcasses with various instruments (ruler, OptiScan-TP, CSB-Image-Meater, Fat-O-Meat’er and UltraFOM 300). With the prospect of practical application the effects of the new formula for the “two-point method (ZP)” will be analysed using a set of grading records of the Verband Ländlicher Veredlungsproduzenten (VLV) from 2 June 2005.
keywords pig carcass grading dissection
Publikationen
Project staff
Alfons Willam
Ass.Prof. Dipl.-Ing. Dr.nat.techn. Alfons Willam
alfons.willam@boku.ac.at
Tel: +43 1 47654-93222
Project Leader
01.01.2006 - 30.09.2006
BOKU partners
External partners
Arbeitsgemeinschaft für Fleischproduktion und Fleischvermarktung
DI Adolf Marksteiner
partner