Investigation was carried out on 135 pig carcasses/carcass sides of both sexes, in several slaughterhouses in Vojvodina. Stratification of carcass sides was done based on coefficient of linear regression of traits in relation to mass of cooled carcass sides. Analysis 'General regression Models'/Statistika 8 was applied. Percentage of muscle tissue was evaluated in three ways: simulation of instrumental FOM method according to formula defined by Petrović et al. (2009) and application of dissection method, using formula issued in EU Regulation from 1994 (Commission Regulation, 3127/94) and 2006 (Commission Regulation, 1197/2006). Obtained results showed that relative share of muscle tissue in carcass sides determined according to previous EU1 regulation was significantly (p (lt) 0,05) lower (49,90%) than established share of muscle tissue determined according to mathematical FOM model (53,71%) and current regulation EU2 (54,03 %). The greatest share of muscle tissue was determined in leg/ham (67,67 %), and the lowest in BRP (48,65%). In BRP the highest share of KoPo and IMMT (31,10% and 13,72 %) were established, and the lowest in leg/ham (18,67 % and 5,60%). In cooled pig carcass sides, share of leg meat was 16,05%, share of muscle tissue of shoulder 7,11%, BLP 8,49% and BRP 4,95%. Leg contributes to the highest share of KoPo in carcass side (4,42 %), and shoulder to the lowest (2,63 %). The highest share of IMMT in carcass side was established in BRP, and the lowest in shoulder (0,87 %). For the purpose of distribution of pig carcasses into commercial classes according to SEUROP system using FOM and EU2 methods, all carcass sides were categorized into medium commercial classes (E and U), whereas according to EU1 formula only 36,30% of carcass sides were categorized in the same commercial classes, and 63,70% in lower class (R). None of the formulas applied resulted in classification of carcasses into meat class of highest meat ratio 'S' or lowest meat ratios 'O' and 'P'. Based on this we concluded that investigated sample was of medium quality, i.e. that carcass sides can be categorized as commercial classes (E, U and R). Finally, it can be concluded that because of the established differences in regard to obtained lean meat ratio by application of previous (EU1) and current (EU2) formula, additional research are necessary.Istraživanje je urađeno na 135 svinjskih polutki različitih genotipova, oba pola u nekoliko klanica u Vojvodini. Stratifikacija polutki prema telesnoj masi izvršena je na osnovu koeficijenta linearne regresije osobina na masu ohlađenih polutki. Primenjena je analiza 'General regression Models'/statistika 8. Procenat mišićnog tkiva procenjivan je na tri načina: simulacijom instrumentalne metode FOM i primenom metode disekcije (Commission Regulation, 3127/94 (EU1) et Commission Regulation, 1197/2006 (EU2). Dobijeni rezultati su pokazali da je relativni udeo mišićnog tkiva u polutkama svinja određen prema prethodnom pravilniku (EU1) signifikantno (p (lt) 0,05) niži (49.90%) od utvrđenog udela mišićnog tkiva prema matematičkom modelu FOM (53.71%) i prema važećem pravilniku EU2 (54.03 %). Na ohlađenim polutkama zaklanih svinja udeo mesa buta čini 16.05%, udeo mišićnog tkiva plećke 7.11%, LSD 8.49% i TRD 4.95%. Distribucijom svinjskih trupova u tržišne klase prema SEUROP sistemu primenom FOM i EU2 metode sve ispitivane polutke svrstane su u srednje trgovačke klase (E i U), dok je EU1 formula klasifikovala samo 36.30% svinjskih polutki u istu trgovačku klasu, a 63.70% u nižu trgovačku klasu (R). Nijedna formula nije klasifikovala nijedan trup u tržišne klase mesa sa najvišim 'S' i najnižim udelom mesa 'O' i 'P'. Na osnovu toga, zaključeno je da je ispitivani uzorak srednjeg kvaliteta, tj. polutke su klasifikovane u srednje kvalitetne trgovačke klase (E, U i R). Na kraju, može se zaključiti da zbog ustanovljenih razlika dobijenog procenta mesa primenom prethodne (EU1) i važeće (EU2) jednačine neophodna su dalja istraživanja na ovu temu
