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Estimation of carcass lean content in the revised EC Pig Grading Scheme

Published online by Cambridge University Press:  24 November 2017

G L Cook  and
A J Kempster
G L Cook
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
A J Kempster
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
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Abstract

A revised EC Pig Carcase Grading Scheme was introduced on 1 January 1989. It applies at all abattoirs slaughtering over 200 pigs a week. Carcasses are graded on the basis of -their estimated lean content. The estimate is made from prediction equations approved for use in each country and based on objective measurements, normally including subcutaneous fat depth, muscle thickness and carcase weight. Each carcass is placed in one of five (or optionally six) grades, the grades representing steps of 50g/kg in estimated lean content.

Type
Pig Production
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1990 , March 1990 , pp. 87
Copyright
Copyright © The British Society of Animal Production 1990

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References

Cook, G. L., Chadwick, J. P. and Kempster, A. J. 1989. An assessment of carcass probes for use in Great Britain for the EC Pig Carcase Grading Scheme. Animal Production 48: 427 – 434.Google Scholar
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Commission of the European Communities, 1979. Development of uniform methods of pig carcase classification in EC. Information on Agriculture Series No. 70, Brussels, Luxembourg, CEC.Google Scholar
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Plannela, J., Cook, G. L., and Warkup, C. C. 1990. Consistency and accuracy of pig carcass lean prediction from P2 fat thickness and sample joint dissection. British Society of Animal Production Winter Meeting, 1990.Google Scholar