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1
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Differences in the assessment of beef carcasses in EUROP system

100%
Wnek K., Golebiewski M., Przysucha T., Wozniak A., Wierzbicki J.
Annals of Warsaw University of Life Sciences - SGGW. Animal Science
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2015
|
tom 54[1]
Classification of slaughter animals in EUROP system is obligatory for all EU countries. Visual assessment of beef carcasses determines the level of muscle and fat in scales from E to P and from 1 to 5. At the same time beef carcass is classified into one of five categories of cattle for slaughter from A to E. Visual assessment is not fully objective and is fraught with classifier error, which has an impact on the final assessment of the carcass. 2689 beef carcasses were classified in different categories for slaughter. Assessments were performed by three classifiers independently and in the same conditions in the slaughter line. Based on the results of evaluations of beef carcasses were performed statistical analysis. The average value for the conformation was class O, which accounted for 52.66% of all beef carcasses and at a comparable level fat class 2 and 3 – 39.54%, 32.54% respectively, which is characterized by a low content of meat and average fat content in carcase. CV (coefficient of variation) for the SE (standard deviation) in the conformation class was around 3% for the three categories slaughter A, B and E, and D was 2.16%. For the fat class regardless of the category slaughter CV for the SE was 3 times larger. The results suggest that visual assessment of beef carcasses is not objective and is fraught with error evaluator.
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Meat quality of crossbred pigs with various percentage of Pietrain and Duroc breeds (E and U classes in the Europ system)

100%
Karamucki T., Jakubowska M.
Acta Scientiarum Polonorum. Zootechnica
|
2020
|
tom 19
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nr 4
3

The quality of slaughter material delivered by various suppliers to the Pozmeat S.A. meat processing plant

100%
Buczynski J. T., Panek A., Lucinski P., Szulc K., Skrzypczak E., Cwiek I.
Annals of Animal Science. Supplement
|
2003
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nr 1
4

EU requirements in respect of market prices for beef and pig meat under the Integrated Agricultural Market Information System

100%
Seredyn K., Szarejko-Pater A.
Polish Food
|
2000
|
nr 2
5

The quality of meat from carcasses of young bulls and heifers classified according to the EUROP system

100%
Florek M., Litwinczuk Z.
Animal Science Papers and Reports. Supplement
|
2002
|
tom 20
|
nr 1
6

Slaughter value and meat quality of fatteners of white breeds reared on a large scale

100%
Grzeskowiak E., Borzuta K., Strzelecki J., Buczynski J. T.
Annals of Animal Science. Supplement
|
2001
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nr 1
7

Evaluation of the quality of meat from fattening pigs classified according to the EUROP system at two meat plants in North-Eastern Poland

80%
Bak T., Denaburski J.
Polish Journal of Food and Nutrition Sciences
|
2002
|
tom 11/52
|
nr 2
The studies were conducted on 250 carcasses of fattening pigs of both sexes, coming from individual producers, purchased by the Meat Plants in Ostróda and Brodnica. The criterion of classifying them according to the EUROP system was the meat content of carcasses. An increase in quality from class P to E was accompanied by a lower content of dry matter and fat, and a higher content of mineral components. Meat from fattening pigs purchased by the Meat Plant in Ostróda was characterized by significantly better physicochemical properties (darker colour, higher water-holding capacity, higher pH24 values), compared with meat from fattening pigs purchased by the Meat Plant in Brodnica. Also the parameters of taste quality (aroma, tenderness, taste) were better in the case of meat from fattening pigs slaughtered in Ostróda.
8

Slaughter value and meat and product quality prepared from carcasses of PIC synthetic line

80%
Grzeskowiak E., Borzuta K., Strzelecki J.
Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego
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2001
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tom 38
9

Support for the meat processing sector within the framework of instruments implemented by the ARMA

80%
Polish Food
|
2007
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nr 3-4
10

The Meat and Fat Research Institute

51%
Tyszkiewicz S., Borys A.
Polish Food
|
2005
|
nr 3
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