SEUROP qulification system 돼지 고기 SEUROP 시스템

C3 Most important meat production traits of pig (SEUROP qualification system, meat/ fat properties) importance of pork production in human nutrition

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Carcass quality: depends on Carcass weight & slaughtering loss

• Killing out percentage is influenced by method of preparation
• Gut fill
• Interval btw preparation & weighing
• Difference btw hot & cold carcass weight
• Sex
• Level of fatness (feeding & technology)

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Carcass conformation and consumption: 

• proportion of muscles.
• Good conformation: thick, well defined muscles
• Well developed, rounded hams in modern meat breeds

​SEUROP qualification system: AKA, beef quality traits

s=Superior, E=excellent, U=very good, R=good, O=average P=poor

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Proportion of lean meat, SEUROP system (lean meat/ carcass ratio)

 

● S (superior): > 60%

● E (excellent): > 55%

● U (very good): > 50%

● R (good): > 45%

● O (moderate): > 40%

● P (poor): < 40%​

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Parts of the standard cutting of the pig carcass : Pigs foot (toes), leg (hock, arm, hind shank), ham, belly, chop (short chop), loin(long chop), spare ribs, shoulder, leg(hock, arm, rind), collar and head.

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Carcass traits 2:

• Slaughter weight: 90-110-130 kg
• Age of slaughtering: 160-175days
• Killing out/dressing out: 75%
• Carcass weight, warm: 76kg
• Cold: 72kg
• Gain in valuable cuts: 400g/day =Collar + loin+ filet+ ham+ shoulder+ arm- meats /days of life
• Gain in carcass: 500g/day =Carcass weight, in warm /days of life ​

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Fat distribution in body (carcass)

Subcutaneous fat (bacon)

• Organ fat/abdominal fat (deposition btw the intestinal mucous membranes)
• Intermuscular fat (deposited among the muscles)
• Intramuscular fat (deposited within or btw muscle fibres)
• Intracellular fat (deposited within cell substance)

Organoleptic:

• Appearance, shape, colour, marbling
• Senses, odour, taste
• Substance, tenderness, succulence, shrewdness

Alimentation:

• Protein/fat %
• Vitamins, mineral matter
• Trace elements
• Digestibility
• Hygiene toxicology:
• Total germ number
• Pathogens and their toxins
• Residues

Technological:

• Hydration capacity
• Protein state
• Fat state( saturated, unsaturated)
• Interstitium and tendon content
• Water capacity
• Durability

importance of pork production in human nutrition

• pork account for ~38% of daily meat protein intake worldwide
• Increased urbanization in China has led to a rapid rise in pork consumption
• Jewish (Kosher/Kashrut) & Islam : Consumption of pork is forbidden (‘unclean’ animal)
• Bacon: Any cut(s) of meat taken from the sides, belly or back of a pig that may be cured/smoked
• Ham: Thigh & rump of pork (haunch)
• Lard: Pig fat (rendered & unrendered forms) Commonly used in soap manufacturing