The reference for lean meat percentage

Gérard DAUMAS

ITP – Le Rheu - France

The reference for pig classification is defined in the EU as a lean meat proportion. This continuous criteria is transformed into 5 classes known as EUROP scheme, grid also used in beef classification. These schemes are management tools of the common market.

Main issues are :

• Anatomical or economical criteria ?
• No bias between states and over the time
• How long for the approval ?
• Compromise cost / accuracy (representativity)
• Prediction not too complicated
• Link old / new definitions

In conclusion :

• The representativity of the commercial value could be increased,
• The reference has to be better defined
• High repeatability and reproducibility are suited
• Cost could be reduced
• Prediction of the reference could be easier.

Which reference for the future ?

• The improved present reference (as e.g. an economic weighted % lean in the 4 main cuts)
• A more simplified % lean (2 h)
• A % lean from a new technology (e.g. an MRI index)
• …