Bulgarian Journal of Agricultural Science
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Results of the application of SEUROP for pig carcass classification in Bulgaria
Jivko Nakev, Teodora Popova
Abstract: This article is a review aiming to analyse the results of the application of SEUROP for pig carcasses grading in Bulgaria based on two studies – one carried out in 2009, and the other covering the period from the years 2012 to 2015. The main quality characteristics of the pig carcasses for the examined periods were lean meat percentage (56.01%-56.72%) and average weight of the carcasses (76.80 kg-84.58 kg). Significant differences in the slaughter weight existed within the individual classes of the SEUROP, as the pig carcasses with higher lean meat content had lower weight. The carcass weight in S class was significantly lower when compared with the weights in the E, U, R and О classes. During the years of the research work (2012-2015) there was minor increase of the carcasses in S class, as well as decrease of those in U and R classes by 13.89% and 0.89% respectively. The E class has been increased from 65.45% in 2012 up to 76.49% in 2015. The carcass quality characteristics described in the study did not differ considerably from the ones in the Eastern European countries. The higher lean meat content led to decrease of the fat, affecting the taste of the meat, particularly in the loin and the ham. These parts cover over 40% of the carcass and form considerable part of the incomes. Hence, the role of the market in the determination of the selection criteria for carcass quality could be considered.
Keywords: meat; pig carcasses; SEUROP classification
Date published: 2019-09-05
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