Abstract
Measurement of lean meat on slaughter line and formation of price on the basis significantly contribute to the overall improvement of the quality and profitability of production and distribution of pork. The content of lean meat on live pigs was measured on farm using ultrasound device PIGLOG 105. While in slaughterhouse, the content of lean meat measured using Fat-O-Meater (FOM), two-point method (TP) and partial dissection. 59.30% of lean meat in vivo was estimated by the apparatus PIGLOG-105 one day before slaughter. It is 0.91% more then partial dissection and when compared to FOM and TP it is more 4.86% and 4.02%. Great deviation between PIGLOG-105 on one side and FOM and TP on other side indicated some error, and then partial dissection solved this mystery. After this study, slaughterhouse constructed new formulas for FOM in pig carcass classification. Regarding that, slaughterhouses which used FOM or similar equipment for measuring percentage of lean meat, should control results of the equipment described in this study, minimum twice a year.
Highlights
Determination of lean meat content on carcass is a procedure of crucial importance in modern production of pork around the world (Petrović et al, 2009)
The content of lean meat measured using Fat-O-Meater (FOM), two-point method (TP) and partial dissection. 59.30% of lean meat in vivo was estimated by the apparatus PIGLOG-105 one day before slaughter
Determination of lean meat content on carcass is measured by different electronic-optical devices, such as PIGLOG 105, Fat-O-Meater (FOM), and other methods like „two-points method“ (TP), partial dissection, total dissection and others (Krška et al, 2002; Bahelka et al, 2005; Pulkrabek et al, 2006)
Summary
Determination of lean meat content on carcass is a procedure of crucial importance in modern production of pork around the world (Petrović et al, 2009). Determination of lean meat content on carcass is measured by different electronic-optical devices, such as PIGLOG 105 (produced by SFK Technology, Denmark), Fat-O-Meater (FOM) (produced by Carometec, Denmark), and other methods like „two-points method“ (TP), partial dissection, total dissection and others (Krška et al, 2002; Bahelka et al, 2005; Pulkrabek et al, 2006). The content of lean meat on carcass, regardless of device type s determined on the basis of thickness of the back fat tissue (measure on different places) and thickness of M. longissimus dorsi (Dokmanović et al, 2013)
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