In order to obtain market transparency carcass classification in the EU has to be carried out according to regulations for different species. Besides the carcass weight objective measurements as a basis for the assessment of lean are available for pigs and partly for beef carcasses. Classification equipments for pigs are the same in various member states, but due to regional differences concerning breeds and consumer’s preferences different formulas are used to calculate lean content. Meat quality traits are not an integrated part of the payment system as yet. Subjective assessment by looking at conformation and fat coverage is applied for most of the beef and sheep carcasses in the member states. Poultry classification also considers hygienic quality of the carcass.Da bi dosegli tržno transparentnost, so v evropski uniji uvedli ocenjevanje klavnih polovic za posamezne vrste domačih živali. Poleg mase klavnih polovic pri prašičih in deloma pri govedu spremljajo tudi druge objektivne meritve, ki so osnova za oceno deleža mesa. Merilna oprema za ocenjevanje prašičjih klavnih polovic je v različnih državah članicah enaka, vendar pa se glede na regionalne razlike v pasemski sestavi in razlike v zahtevah porabnikov uporabljajo različne formule za oceno deleža mesa. Lastnosti mesa še niso vključene v sistem plačevanja. Subjektivno ocenjevanje konformacije in pokritosti klavnih polovic z lojem se uporablja za večino klavnih polovic goveda in ovc v državah članicah. Razvrščanje trupov pri perutnini upošteva tudi higiensko kakovost trupov

HENNING, Martina

KALLWEIT, E.

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6th Int. Symp. ″Animal Science Days″, Portorož, Slovenia, Sept. 16-18, 1998 Zb. Biotehniške fak. Univ. v Ljubljani, Kmetijstvo. Suplement 30(1998)   135 Review article Pregledni znanstveni članek CARCASS EVALUATION SYSTEMS IN THE EU E. KALLWEITa) and Martina HENNINGb)  a) Institute of Animal Husbandry and Animal Behaviour (FAL), Mariensee, D-31535 Neustadt, Germany, Prof. Ph. D., B. Sc. Agr. b) Same address, Ph. D., B. Sc. Agr.   A B S T R A C T  In order to obtain market transparency carcass classification in the EU has to be carried out according to regulations for different species. Besides the carcass weight objective measurements as a basis for the assessment of lean are available for pigs and partly for beef carcasses. Classification equipments for pigs are the same in various member states, but due to regional differences concerning breeds and consumer’s preferences different formulas are used to calculate lean content. Meat quality traits are not an integrated part of the payment system as yet. Subjective assessment by looking at conformation and fat coverage is applied for most of the beef and sheep carcasses in the member states. Poultry classification also considers hygienic quality of the carcass.  Key words: carcass grading, classification, composition, price, beef cattle, pigs, sheep, poultry, EU SISTEM OCENJEVANJA KLAVNIH POLOVIC V EVROPSKI UNIJI I Z V L E Č E K  Da bi dosegli tržno transparentnost, so v evropski uniji uvedli ocenjevanje klavnih polovic za posamezne vrste domačih živali. Poleg mase klavnih polovic pri prašičih in deloma pri govedu spremljajo tudi druge objektivne meritve, ki so osnova za oceno deleža mesa. Merilna oprema za ocenjevanje prašičjih klavnih polovic je v različnih državah članicah enaka, vendar pa se glede na regionalne razlike v pasemski sestavi in razlike v zahtevah porabnikov uporabljajo različne formule za oceno deleža mesa. Lastnosti mesa še niso vključene v sistem plačevanja. Subjektivno ocenjevanje konformacije in pokritosti klavnih polovic z lojem se uporablja za večino klavnih polovic goveda in ovc v državah članicah. Razvrščanje trupov pri perutnini upošteva tudi higiensko kakovost trupov.  Ključne besede: klavne polovice, ocenjevanje, klasifikacija, sestava, cena, govedo, prašiči, ovce, perutnina, EU INTRODUCTION Carcass value is predominantly determined by weight, proportions of lean and fat and conformation as well as by quality of tissues. These traits cannot be evaluated accurately in live animals. For this and many other reasons meat animals are mainly marketed on carcass basis. The market value of carcasses is based on weight, composition and conformation in most species, whereas quality traits are included only voluntarily by measuring physical traits in special quality programs, where they are part of the pricing systems. Otherwise they are included indirectly through category, age, sex and degree of fatness. Kallweit, E. and Henning, M. Carcass evaluation systems in the EU. Zb. Biotehniške fak. Univ. v Ljubljani, Kmetijstvo. Suplement 30(1998)  136 Thus the major constituents of the grading systems are weight, category, and carcass composition which can be determined directly by measurement (as in porcine carcasses) or indirectly by conformation assessment (as in beef and lamb carcasses). All grading systems have to define the essential traits and rules how they are assessed. The carcass may for instance be weighed with or without head, certain fat depots, organs (kidney, liver, testis) etc. Former diversity in the EU has been replaced by common procedures for most species, allowing certain local exceptions. They are published as „Commission Decisions“ with date and number (..../..../EEC) for each member state. From grading systems more transparency of the market should be obtained. To ensure proper handling of carcass classification in all European countries the EU established commissions which regularly visit slaughter plants for inspections and corrections. The results are published as “Reports of the Community Inspection Committee on the Application of the Classification Scale for Carcasses”. Beef carcass classification The beef classification scheme is compulsory in the EU since 1. January 1992 for all slaughter plants killing more than 75 head of beef cattle per week. Veal is not officially included, but may be voluntarily, as it is in Germany. Due to EEC-regulations the following categories are obligatory:  A Young bulls less than two years of age  B Bulls more than two years of age  C Steers  D Young cows and cows  E other females (heifers) Within categories the two traits “conformation“ and “fatness“ are subjectively evaluated by score systems. The terms “conformation“ and “fleshiness“ are most often used synonymously, even though conformation includes fat depots whereas fleshiness refers to the amount of lean meat which is the trait to be assessed. There is a scale of 6/5 conformation grades (S) E U R O P. S-class is not applied in all member states, it is not in Germany. S stands for “Superior“ with a maximum of muscling, whereas P represents very poor conformation. Fatness is quantified by a 5 score scale, where 1 = low and 5 = very high. Fat and conformation classes may be divided into three subclasses each by  -  0  +  . This way it is handled in the EU-member states: Belgium, Denmark, France, Netherlands and Luxembourg. In the UK and N.-Ireland conformation classes and the fat classes 4 and 5 may be supplemented by L(ow) or H(igh). No subclasses are applied in Germany, Greece, Italy, Spain, Ireland and Portugal. Conformation as well as fatness are assessed visually. Photographic standards are available for comparison. Several attempts are made to develop objective measurements for grading purpose. Video image analysis (VIA) is one of the most often used tools. If loin cross sectional areas are involved, these are not available in the hot carcass when grading has to take place. Ultra sound technique would be suitable to overcome that problem. Nevertheless the relation between eye muscle area and lean content in beef carcasses is rather low (KARNUAH et al. 1995). Also velocity of sound (RENAND et al. 1992), bioelectrical impedance analysis (JENKINS et al. 1995), and laser technique (LAZZARONI and TOSCANO PAGANO 1996) were applied. These methods and results are summarised by TSCHÜMPERLIN and LEUENBERGER (1997). The most advanced automatic and objective system is the Beef Classification Center-2 (BCC-2) in Kallweit, E. and Henning, M. Carcass evaluation systems in the EU. Zb. Biotehniške fak. Univ. v Ljubljani, Kmetijstvo. Suplement 30(1998)  137 Denmark (BORGGAARD et al. 1996), operating on the basis of VIA in combination with neural network for interpretation of the video images. By BCC not only the EU-classification can be automatized, but also composition of carcasses and cuts can be determined with high accuracy. The BCC is not approved by the EU as yet, but it is a promising future development. Sheep Sheep carcass classification (since January 1st 1993) allows two systems. One is for regular carcass weights of approximately 15 kg and more, the other one is applied for weights of 13 kg and less.  In the first system carcasses shall be devided at least into the two categories: • carcasses of sheep under twelve months old • carcasses of other sheep. The carcasses have to classified by assessment of: • conformation and fat cover. Conformation classes are S (superior), E, U, R, O, P (poor) in muscularity. Fat classes are 1 (low), 2, 3, 4, 5 (very high). The system for light lamb (≤ 13 kg) carcasses includes the three categories: A: ≤ 7 kg; B: 7.1 - 10.0 kg; C: 10.1 - 13.0 kg. In each category two quality traits are assessed: • meat colour (clear pink, pink, other colour) • fat class (low, slight, average, high). The second alternative is mainly applied in the Southern European countries. Both systems rely on visual assessment only. Attempts for the development of more objective measures have been made by HORGAN (1995) and by the Danish Meat Research Institute, Roskilde by means of VIA. They have, however, not reached practical relevance as yet.  Prices for lamb depend very much on season (springlambs), therefore there is a large variation. On the German market approximately 80 % of the lambs are sold on a carcass weight basis, but for only 22 % the price was based on classification. Thus the major proportion of carcasses was marketed on an average price, 20 % were sold alive. On the long run, automatic carcass evaluation systems will have to be developed, similar to the ones in beef. Pigs Objective classification of pig carcasses is far more advanced and sophisticated than in beef or lamb. The current classification scheme has been compulsory from January 1st 1989. The major factor in the classification system is proportion of lean as it is evaluated by instruments, which need approval by the national and EU authorities. Requirements for certification is a relation of lean calculation result as compared with the “real” lean meat % of at least r ≥ 0.8 and a maximum residual standard deviation of RSD ≤ 2.5 %. The real lean % is determined by complete tissue separation of at least 120 carcasses by a standard procedure. The pork carcasses dissected should be representative for the country or area of approval. Since January 1, 1995 an additional regulation allows the dissection of a minimum of 50 carcasses by a simplified method if the result is as accurate as with the method mentioned above. Three measuring principals are applied:  - linear measurements of back fat and muscle depth with manual method Kallweit, E. and Henning, M. Carcass evaluation systems in the EU. Zb. Biotehniške fak. Univ. v Ljubljani, Kmetijstvo. Suplement 30(1998)  138  - ultra sound A- or B-scan (fat thickness and diameter of loin)  - opto electronical probes (fat thickness and diameter of loin). In Germany the approval of instruments is based on a reference system, the “Ultrasound-Scanner (SSD 256)”, which is not used itself for classification routine. Each other apparatus used for classification has to be calibrated and must give readings of the measurements equivalent to those of the SSD 256. The lean meat content is calculated by the same equation:  y = 58.6688 – 0.82809 x1 + 0.18306 x2 in all instruments. The components involved are: y = the estimated % of lean in the carcass x1 = the thickness of backfat (incl. skin) in mm, measured at 7 cm off the midline of the split carcass, between the 2nd and 3rd last rib x2 = the thickness of the muscle in mm measured at the same position as x1.  The formula is valid for carcasses weighing between 50 and 120 kg. In this procedure, for each individual instrument it has to be proved to a states authority that the single measurements are correct. The various equipments licenced for the EU member states are listed in Table 1.  Table 1. Approved Apparatus in the EU-Countries   B D DK FIN F GR IR I L NL AU P S E GB NIR Hennessy Grading Probe (HGP)  x  x  x x  x x  x x x x  Fat-O-Meter (FOM)  x x  x x x x    x  x x x Ultra FOM (UFOM)  x x            x  AUTOFOM  x x              Introscope/midline       x          Intrascope (Opt.Probe)    x    x    x x  x x CBS Ultra Meter (CBS)  x             x  Mark II Ulster Probe                x Destron PG 100 (DEST)     x x  x      x   SPC Sydel (SPC)     x            Manual Method  x   x      x      Capteur Gras/Maigre-Sy (CGM) x    x            Ultrasound Sca. (SSD 256)  x               PG 200 x x               Klassificeringscenter (KC)   x              US-Porkitron  x               No. of Equasions 2 2 6 2 1 3 3 6 1 1 1 3 2 3 6 3   Due to the large variety of technical devices also the number and positions of measurements are variable. They cannot all be indicated in the table. It demonstrates, however, how many instruments and equations are approved in each country. An additional variety is due to different probes available for some optical measurement devices. Lean meat percentage is converted into classes according to Table 2. Kallweit, E. and Henning, M. Carcass evaluation systems in the EU. Zb. Biotehniške fak. Univ. v Ljubljani, Kmetijstvo. Suplement 30(1998)  139 Table 2. Classification scale  Class  Lean meat% of carcass wgt (S ≥ 60 %) E ≥ 55 U 50 – 54.9 R 45 – 49.9 O 40 – 44.9 P ≤ 40   The class of S ≥ 60 % may be applied. If needed, additional criteria of conformation may be added to differentiate into subclasses (e.g. three in Germany, four in the Netherlands). Grading class distribution in Germany, for example, was in 1996: 62 % E, 30 % U, 8 % R - P (ZDS 1997). For the market today grading classes are of minor interest, but % lean is the most important trait. Going one step further, even the composition of individual cuts shall be evaluated. The two most advanced systems that serve both purposes were developed in Denmark. The classification center (CC) is run automatically using optical probes which are inserted at 9 points (2 fat thickness on ham, 3 fat thickness and muscle depth in the neck, 2 fat and lean thickness in the belly, and 2 fat thickness on the front quarter). In combination with a neural net work % lean may be measured in the total carcass and ham, loin, and front quarter. In addition quality  traits can be evaluated.  The latest development is the AUTOFOM, produced by SFK, Denmark. In this equipment 16 ultrasound transducers are assembled in a half-circle. The intact body (before evisceration) is pulled over these transducers right after dehairing. A computerised system calculates % lean in the carcass and several items about whole sale cuts with high accuracy (BRANSCHEID et al. 1997). It is most likely that these systems will dominate the classification scene in future in large slaughter plants. Another system of some importance in USA is the TOBEC (Total body electrical conductivity). It has, however, no practical relevance in Europe Pricing systems vary substantially between and within European countries. Basic factors are % lean and carcass weight, but also conformation and/or the size of lots may be involve. Comparison of prices is most difficult. HAHNER et al. (1998) report that in Germany 1997  154 pricing systems were registered. Therefore market transparency can get lost again even though an objective classification scheme is applied properly. Poultry For poultry the most sophisticated rules for marketing and declaration have been enforced by the EU. They were adapted to national right without any changes (BRANSCHEID et al. 1998). The principles apply to hens/chicken, ducks, geese, turkey and guinea fowl. Definitions of rules include characteristics of carcass, cuts, appearance of the final product cilling procedure, weight classes, contents of external water, production scheme and feeding method. Within species, subclasses are mainly differentiated by age. There are, however, two classes, A  and  B. “A” has to fulfill certain requirements in terms of meatiness, fat cover, cleanness etc., “B” are the ones which do not meet these demands. Thus the poultry regulations go more into production process details. Kallweit, E. and Henning, M. Carcass evaluation systems in the EU. Zb. Biotehniške fak. Univ. v Ljubljani, Kmetijstvo. Suplement 30(1998)  140 CONCLUSIONS In future, classification schemes will utilize more technical refined, automatic and computerised systems to not only measure lean content of entire carcasses but also evaluate cuts. Conformation will regain increasing importance to obtain more uniform carcasses, because dissection is mechanised. Therefore also weight variation has to be reduced. Meat quality traits should be included in the grading systems to a greater extend and also be part of pricing. REFERENCES BRANSCHEID, W., DOBROWOLSKI, A., HÖRETH, R.: Bestimmung der Handelsklassen und des Handelswertes von Schweinehälften mit dem Gerät Autofom. Fleischwirtschaft 77, 619, 1997. BRANSCHEID, W., K.O. HONIKEL, G. v. LENGERKEN, K. TROEGER. Qualität von Fleisch und Fleischwaren. Dt. Fachverlag GmbH, Frankfurt a. M., 1998. BORGGAARD, C., N.T. MADSEN and H.H. THODBERG (1996). In-line Image Analysis in the Slaughter Industry, Illustrated by Beef Carcass Classification. Danish Meat Res.Institute, Ref. No. 31.616, Manuscript No. 1336E. HAHNER, Ina und Christa NIEMANN: Bundesweiter Schweinepreisvergleich. Vergleich von Auszahlungspreisen für Schlachtschweine. ZMP - Zentrale Markt- und Preisberichtstelle Bonn, Juni 1998. HORGAN, G.W., S.V. MURPHY and G. SIMM (1995). Automatic assessment of sheep carcasses by image analysis. J.Anim.Sci. 60, 197-202. JENKINS, T.G., K.A. LEYMASTER and M.D. MacNEIL (1995). Development and evaluation of a regression equation of prediction for fat-free soft tissue in heterogenous populations of cattle. J. Anim. Sci. 73, 3627-3632. KARNUAH, A.B., K. MORIYA, Y. SASAKI, M. MITSUHASHI and S. OZAWA (1995). Estimation of carcass composition by computer image analysis in the cross sections of Japanese Black steers. Anim. Sci. Technol. (Jpn.) 66, 12, 987-993. LAZZARONI, C. and TOSCANO PAGANO (1996). Use of carcass-side volumes to evaluate meat yield in two breeds of double muscled cattle. 47th Annual Meeting of the EAAP, Lillehammer, 25.-29.08.1996. RENAND, G., B. FOSTIER, S. J. PAGE and A.V. FISHER (1992). Prediction of live and carcass composition of young Charolais bulls using ultrasonic scanning, velocity of ultrasound and adipose cell size. 38th Intern.Congr. of Meat Science and Technology, Clermont-Ferrand/France, 23.-28.08.1992, 963-966. TSCHÜMPERLIN, K. und H. LEUENBERGER (1997). Methoden zur objektiven Klassifizierung von Rinder-Schlachtkörpern. Institut für Nutztierwissenschaften der ETH Zürich, Gruppe Tierzucht., Polykopie. ZDS: Schweineproduktion 1996 in Deutschland. Zentralverband der Deutschen Schweineproduktion e.V., Bonn 1997.     

SISTEM OCENJEVANJA KLAVNIH POLOVIC V EVROPSKI UNIJI

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SISTEM OCENJEVANJA KLAVNIH POLOVIC V EVROPSKI UNIJI

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