摘要：This study was performed on 146 pig carcasses, selected on the basis of back fat thickness measured at the position for “Two Points” method as described by the Croatian Regulation on Quality of Pig Carcasses on Slaughterhouse- line (National Gazette, No. 119/99). There was no stratification based on carcass weight. The leanness of pig carcasses was determined in three manners: estimation by the instrumental and “Two Points” method, as well as by applying dissection method. Dissection was performed as prescribed by the current EU legislation, which enforces the so called EU reference method. The results have shown that the estimated share of muscle tissue in pig carcasses was lower than the share of muscle tissue objectively determined by the EU reference method of dissection. Statistically significant differences (p determined between the leanness objectively determined by dissection and the leanness estimated by the “Two Points” method. This indicates the need for establishing new coefficients in the equation for estimating muscle tissue in pig carcasses for the mentioned method. The study has found that the greatest share of pig carcasses consists of the leg, then loin, shoulder and belly. In four dissected parts of the carcass, the highest share of muscle tissue is in the leg, followed by the shoulder, loin and belly. The highest share of total fat tissue is in the belly, whereas its lowest share is found in the leg. The highest share of bones is in the loin, and the lowest in the belly. Detailed shares of tissue from the dissected parts of pig carcass in its total mass are also shown. The classification of pig carcasses into commercial classes according to SEUROP system by both methods of estimation, as well as by the method of dissection, determined that the evaluation methods classify around 15% of all pig carcasses to S class, whereas the EU reference method classifies as much as 27,40% of pig carcasses into the same class. The method of “Two Points” classified approximately 72% of carcasses to medium- quality commercial classes (E and U), whereas the dissection method determined that 58% of pig carcasses belong to these classes. It has been concluded that the Republic of Croatia needs changes in formulae for estimation of the lean percentage in pig carcasses. The best way to do that would be to use the methodology prescribed in the EU.
关键词：pigs; leanness; carcass composition; methods of estimation
