pig population in Europe varies from light and lean pigs to heavy and rather fat
pigs depending on the quality demands. 15 years ago the EU countries agreed on a
common reference of the carcass quality defined by the lean meat content
determined by dissection.
lean meat content in all European pig carcasses has to be assessed using a
measuring method with a given precision. The requirement in the EC Regulation
focuses on the precision of the calibration.
project contains a development of standards for assessing accuracy of the
reference method and the different types of classification equipment,
classification equipment is calibrated by means of a test sample of pig
carcasses representing the population. Both the instrumental information and the
lean meat content by dissection are collected and used to estimate the
relationship between the instrument and the reference. In principle this is the
way to calibrate every classification equipment. But the pig populations differ
from country to country and the classification equipment are technologically
different. Therefore, the procedures for sampling and calibration are not
comparable. One objective is to develop harmonised procedures for these items.
determination of lean meat content by dissection is very expensive and
consequently alternative methods have been developed to reduce expense without
reducing precision. But these methods are used to calibrate relatively simple
classification equipment only. Therefore, an objective is to perform the
research and make it possible to use cost effective methods to calibrate all
known types of classification equipment.
is a general wish to find an alternative reference, which is cheaper and
preferably as precise as the primary reference. Investigations will be done to
examine if it is possible.
implementation in the industry, the monitoring of the pig classification has
been done on a national level. Standardised procedures to monitor pig
classification will be developed to improve the reliability of the current
the project will improve methodologies to measure, test and monitor the carcass
quality throughout the EU. The technical part of the project consists of
Determine the accuracy of the present reference and most of the
classification equipment in use and develop procedures to monitor the
Solve the main statistical problems encountered in the application of the
EC Regulations in the scope of pig classification resulting in methodologies and
Develop indirect methods of predicting the lean meat percentage of a pig
carcass that are highly correlated with the reference dissection method
resulting in a recommendation.
Workshops will be arranged to raise the theoretical level and to disseminate the outcome. The workshops will be open for scientists and practitioners from all European countries. By means of newsletters the results will currently be transferred to the users - the meat and instrument industry.