Abstract
Agriculture of the Republic of Serbia is going through significant reforms in legislation and agricultural policy, during this EU preaccession period, in order to comply to one of the most important EU policies - Common Agricultural Policy (CAP). The potential and tradition of Serbia in production of beef, on one hand and EU market needs on the other, impose the need for timely preparations from the legislative and technological aspect and human resources. Present study gives the review of major legislative regulations and main parameters of SEUROP beef classification system in sense of definition, presentation and categorization of carcass, as well as criteria in conformation evaluation and fat cover of the carcass.
Highlights
The state and potential of beef production in SerbiaProduction and consumption of this meat has a negative trend for several years, and in regard to frequency of its use in nutrition it takes third place behind pork and poultry (Ostojić et al 2005; 2006)
Introduction to SEUROP classification systemSEUROP classification enables prediction of the amount of meat in major carcass parts, and this is basis for payments to producers of young cattle
In European Union, based on regulations adopted in 1981 (Regulations (EEC) No 1208/81, No 2930/81) the process of scoring and classification of cattle carcasses on slaughter line was initiated, first optionally and since 1995 (Regulation (EEC) No 1186/90) classification is obligatory. It was preceded by forming of common beef market of countries members of European Economical Community (EEC) in 1968, with obligation of price notification (Regulations (EEC) No 805/68)
Summary
Production and consumption of this meat has a negative trend for several years, and in regard to frequency of its use in nutrition it takes third place behind pork and poultry (Ostojić et al 2005; 2006). Very important are activities focused on improvement of the quality of beef carcasses and meat, from economical aspect (yield of edible parts, conformation and fat cover of carcasses) as well as from the aspect of technological processing and consumption (sensory and technological properties, share of tissues, etc.). In studies by domestic authors (Ostojić-Andrić et al, 2011a; 2011b; Aleksić et al, 2011; Sretenović et al, 2011; Ostojić-Andrić et al, 2009; Miščević et al, 2007; Ostojić et al, 2007) possibilities and solutions are presented how to increase the yield and quality of beef by improvement of genotype, nutrition and technology. It is necessary that the government, as well as the economy, through their regulatory systems, contribute to strengthening of the position of this potentially profitable production
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