Comparison of different methods for lean percentage evaluation in pig carcasses
Present study was carried out on 64 pig carcasses selected according to backfat measures by instrumental method approved in Croatia. One day after slaughter the carcasses were dissected according to EU referent method. Dissected lean percentage was calculated by formula from Commission Regulation (EC) No 3127/94 and also by equations for estimation of lean percentage approved by Croatian Regulation. Lean meat percentage objectively determined by EU referent dissection method was 51.9% in average. When instrumental method and “two points” method were applied, estimated lean meat percentage was 55.1% and 56.6%, respectively. Comparison of dissection, as referent and objective method, with instrumental and “two points” methods for estimation of lean meat percentage showed that both estimation methods differ statistically (p<0.01) from dissection. The differences indicate overestimation of meatiness in the pig carcasses. There is need for establishment of new formulae for lean meat percentage assessment in Croatia.