Annals : Food Science and Technology (Jan 2010)
PERCENTAGE OF LEAN MEAT EVALUATION OF PIG CARCASSES ACCORDING TO EU PROCEEDINGS
Abstract
Pig carcass grading is based on instrumental classification of pigs year incentive to produce the desired quality.Council Regulation EC Nr. 3220/84 classification requires that should be linked to the lean meat to be derived fromdissection percentage of all striated muscle tissue from the carcass as light as possible by knife. Involved the referencemethod, however, is laborious. An EC was wide trial conducted in 1990/1991 to look for (him) to more dissectionsimplified method. The results of this trial we're described by Cook and Yates (1992). General acceptance evolved todissect only the four main shares, representing about 75% of all striated muscles. Striated muscles to be defined asskeletal having a transverse banding pattern under the light microscope. Also the general agreement reached wasfasciae that I would be defined would be muscle tissue and left on the muscles.
