Abstract
In order to obtain market transparency carcass classification in the EU has to be carried out according to regulations for different species. Besides the carcass weight objective measurements as a basis for the assessment of lean are available for pigs and partly for beef carcasses. Classification equipments for pigs are the same in various member states, but due to regional differences concerning breeds and consumer’s preferences different formulas are used to calculate lean content. Meat quality traits are not an integrated part of the payment system as yet. Subjective assessment by looking at conformation and fat coverage is applied for most of the beef and sheep carcasses in the member states. Poultry classification also considers hygienic quality of the carcass.
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