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Assessment of pig carcass meatiness in Serbia

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Author(s): Dokmanović Marija | Tešić Milsn | Teodorović Vlado | Karabasil Neđeljko | Marković Radmila | Todorović Milica | Đurić Jelena

Journal: Veterinarski Glasnik
ISSN 0350-2457

Volume: 67;
Issue: 3-4;
Start page: 227;
Date: 2013;
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Keywords: pig carcass | lean meat content | farm | smallholding | SEUROP

ABSTRACT
The objective of this study was to determine lean meat content in pigs from different farms and smallholdings, which were slaughtered in one abbatoir in Serbia. In Serbia one third of the total number of pigs is slaughtered in slaughterhouses and two thirds in rural households. Results of this examination carried out on 12 523 slaughtered pigs from 9 farms and smallholdings showed that lean meat content in farm pigs ranged from 51.16± 4.31% to 53.27±2.94%. The average quantity of meat in farm pig carcasses was 52.29± 2.04%. The average lean meat percentage of pig carcasses from smallholdings was 48.99±4.85 %. All farm pig carcasses were classified on the basis of meatiness into class U (50.0-54.9% of lean meat content) while pig carcasses from smallholdings were graded as class R (the percentage of meat ranging from 45.0-49.9). Data about lean meat content of pig carcasses in Serbia have not been published during the past twenty years, because lean meat percentage has not been determined. Today, only three abattoirs in Serbia determine lean meat percentage and pay pig producers according to meatiness. [Projekat Ministarstva nauke Republike Srbije, br. TR 31034]
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