Istraživanje je provedeno na 146 svinjskih polovica, odabranih
prema debljini le!ne slanine na mjestu propisanom
za metodu „dvije tocke“ kako opisuje Pravilnik o kakvoci
svinjskih trupova i polovica na liniji klanja (NN. br. 119/99).
Pri odabiru svinjskih polovica nije bilo stratifikacije prema
tjelesnoj masi. Mesnatost svinjskih polovica utvr!ena je
na tri nacina: procjenom pomocu instrumentalne metode
i metode dvije tocke te utvr!ivanjem primjenom metode
disekcije. Disekcija je provedena na nacin kako ga trenutno
propisuje legislativa EU, takozvanom EU referentnom
metodom. Rezultati su pokazali kako je procijenjeni udio
mišicnog tkiva u polovicama svinja bio manji od objektivno
utvr!enog udjela mišicnog tkiva EU referentnom metodom
disekcije. Statisticki znacajne razlike (p<0,05) utvr!ene
su izme!u mesnatosti objektivno utvr!ene disekcijom i
mesnatosti procijenjene pomocu metode „Dvije tocke“.
Ovo upucuje na potrebu izrade novih korekcijskih faktora
u jednadžbi procjene mišicnog tkiva u svinjskim polovicama
za navedenu metodu. Istraživanjem je utvr!eno
da najveci udio u svinjskim polovicama cini but, slijede
ga le!ni dio, plecka i rebarni dio. U cetiri se disecirana
dijela polovice najveci udio mišicnog tkiva nalazi u butu, a
slijede ga plecka, le!a i rebarni dio. Najveci udio ukupnog
masnog tkiva nalazi se u rebarnom dijelu, dok ga je najmanje
utvr!eno u butu. Udio kostiju najveci je u le!nom,
najmanji u rebarnom dijelu. Tako!er su prikazani detaljni
udjeli tkiva iz diseciranih dijelova svinjske polovice u njezinoj
ukupnoj masi tako!er je prikazan. Razvrstavanjem
svinjskih polovica u trgovacke klase (SEUROP) prema
obje metode procjene kao i metodom disekcije utvr!eno
je kako metode procjene svrstavaju oko 15% svinjskih
polovica u klasu S, dok je EU referentna metoda svrstala
u istu kasu cak 27,40% svinjskih polovica. Metoda „dvije
tocke“ svrstala je oko 72% polovica u srednje kvalitetne
trgovacke klase (E i U), dok je disekcijom utvr!eno da
ovim klasama pripada 58% svinjskih polovica. Zakljuceno
je kako u Republici Hrvatskoj treba naciniti promjene u
formulama kojima se procjenjuje postotak mesa u svinjskim
polovicama. Najbolje bi to bilo uciniti koristeci metodologiju
propisanu u zemljama EU.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< 0.05) were
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
