G. Movileanu

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PROCEDURE FOR ASSESSMENT OF THE LEAN MEAT PERCENTAGE AS A CONSEQUENCE OF THE NEW EU REFERENCE DISSECTION METHOD IN PIG CARCASS CLASSIFICATION

G. Movileanu

Abstract
Pig carcass grading based on instrumental classification has as a purpose the stimulation of the producers in producing pigs of the desired quality. Council Regulation EC Nr. 3220/84 says: the classification should be linked to the muscular tissue percentage obtained from the dissection, as much as possible using a knife, on all striated muscular tissues from the carcass. The reference method involved is laborious. In 1990/1991, a test was done by CE with the purpose of finding a much simple dissection method. The results of this test were described by Cook and Yates (1992). A general agreement was reached; the dissection would be made only on the four main parts, which represent 75% from the total of the striated muscles. The striated muscles are known as the muscles from the skeleton which have a transversal structure in the microscope light. In consequence, once the numerator changed according with the denominator, this leads to a radical change of the lean meat percentage. However, the introduction of a scaling factor allows an average EU level of about 55% muscular tissue.

Key words: pig carcass, grading, dissection, lean meat, EU refference

METODE SI APARATE MODERNE DE EVALUARE A PROCENTULUI DE TESUT MUSCULAR LA CARCASELE DE PORCINE CONFORM NORMELOR U.E.

G. Movileanu

Rezumat
Gradarea carcaselor de porcine prin clasificarea cu instrumente are ca scop stimularea producatorilor de a produce porci de calitatea dorita. Regulamentul Consiliului EC Nr. 3220/84 stipuleaza urmatorul fapt: clasificarea trebuie sa fie legata de procentul de tesut muscular obtinut prin disectia pe cat posibil cu cutitul a tuturor muschilor striati din carcasa. Metoda de referinta pe care aceasta o implica este laborioasa. In 1990/1991, s-a facut un test de catre CE cu scopul de a gasi o metoda de disectie mai simplificata. Rezultatele acestui test au fost descrise de catre Cook si Yates (1992). S-a ajuns la acordul general de a efectua disectia numai pe cele patru portiuni principale, care reprezinta 75% din totalul de muschi striati. Muschii striati sunt definiti ca fiind muschii de pe schelet care au o structura transversala la lumina microscopului. S-a ajuns deasemenea la un consens general in privinta fasciilor, care au fost definite ca fiind tesut muscular, si care vor ramane pe muschi. In consecinta, odata cu schimbarea numaratorului si in functie de numitor, aceasta inseamna o schimbare radicala a procentului de carne macra. Cu toate acestea, introducerea unui factor de gradare permite stabilirea unei medii la nivel UE de aproximativ 55% tesut muscular.

Cuvinte cheie: carcasa de porc, clasare, disectie, tesut muscular, referinta UE