Verification of lean meat percentage estimation formulae for pig carcass classification in Croatia

Abstract

The study was performed on 136 pig carcasses representing the Croatian pig population with regards to the breed structure. The carcasses were dissected according to the EU reference method and lean meat percentage was estimated using the Hennessy Grading Probe (HGP7) device and the “Two points” (ZP) method. Comparison of lean meat percentage obtained by dissection and two prediction methods showed significant differences in estimating the lean meat percentage of pig carcasses (P <0.05). The distribution of carcasses according to SEUROP system showed a difference in the classification depending on the applied method, indicating a need for adjustment of current formulae for lean meat percentage estimation in Croatia.

Keywords

• pig
• carcass
• lean meat percentage
• dissection
• eu reference method