The Impact of Modifications in the Testing Method for Determining Lean Meat Content in Carcasses on Pig Slaughter Value in Poland
Dariusz Lisiak,
Piotr Janiszewski,
Karol Borzuta,
Eugenia Grześkowiak,
Krzysztof Powałowski,
Łukasz Samardakiewicz,
Beata Lisiak
Affiliations
Dariusz Lisiak
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 60-111 Poznań, Poland
Piotr Janiszewski
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 60-111 Poznań, Poland
Karol Borzuta
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 60-111 Poznań, Poland
Eugenia Grześkowiak
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 60-111 Poznań, Poland
Krzysztof Powałowski
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 60-111 Poznań, Poland
Łukasz Samardakiewicz
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 60-111 Poznań, Poland
Beata Lisiak
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 60-111 Poznań, Poland
In order to harmonize carcass grading, it was necessary to make sure that all methods used in the EU for assessing lean meat content give the same result when dissecting the same carcass. Research was conducted to establish the influence of the changes to the testing method introduced by the EU in 2018 on the meatiness value of pig carcasses. A question arose about whether this system would affect the results and, thus, change the lean meat content of domestic fattening pigs compared to the regression equations that are currently valid. In this study, the CGM-Sydel device was used. It was found that the form of the regression equation was not significantly affected by the new test procedure because the obtained SF (scaling factor), being equal to 0.89, was the same as the one used earlier by EU regulations. The change in the form of the regression equation was affected by the increase in the meatiness level of pig carcasses and their weight in the period from 2011 to 2023 in Poland. The implementation of the new equation for the CGM-device caused of the level of meatiness to be 0.58 pp.
