Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Sabina-Gabriela RĂCĂȘANU (GHIZDAVEȚ), Ionuţ RĂCĂȘANU, Dănuț-Nicușor ENEA, Alexandru MIHAI, Stelian BĂRĂITĂREANU, Laura-Florentina VLĂSCEANU, Livia VIDU
Each pig breed has different characteristics and composition of meat and carcasses. After slaughter, the quality of animals for meat, respectively the assessment of carcass quality, is established by assessing elements such as conformation, fattening status, fineness, color and consistency of the muscles. All of these elements used to assess the quality of a carcass depend on invariable and variable factors. The invariable factors taken into account are species, breed, sex, age, these determining the "classes" for the carcass. The variable factors are the maintenance conditions, nutrition, section, etc. and participate in determining, for each class, the carcass qualities. The aptitudes of the animals for quality carcasses are established after cutting, summing up several essential criteria such as the conformation of the carcass, the weight of the carcass and the portions in the carcass, the yield, the characteristics of the muscle and adipose tissue that form the meat and define the quality of the meat, as well as their distribution according to the slaughtering region.
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