|The Council Regulation EC No 3220/84 states that
the carcass quality of pigs slaughtered at abattoirs in the EU must be described
by the lean meat percentage.
The exact lean meat percentage can only be determined manually by an accurate and time-consuming separation of the different tissues with a butcher knife, which can only be carried out under experimental conditions.
That is why the lean meat percentage is determined at the abattoirs by means of indirect methods, by which fat and meat depths are measured with different classification equipment.
But the reference dissection method as well as instrumental methods are subject to error. The size and the types of the different errors have never been tested so the maximum accuracy of determination of lean meat percentage cannot be laid down.
Picture from dissection
Therefore, this part of the project will be detailed studies of the accuracy of the reference dissection method and the instrumental methods for determination the lean meat percentage.
The accuracy is defined with reference to International Standard ISO 5725 (1994), accuracy (trueness and precision) of measurement methods and results. However, the definition of accuracy has to be reconsidered, because biological material such as pig carcasses is relatively perishable, and each item exists only in one copy.