34. Classification Of Slaughter Animals And Grading Of Carcasses Flashcards
Where and by who is carcass classification done?
At SH by persons certified by competent authority - OV or OA
What is pig carcass classified according to?
Weight and muscle proportion
When is pig carcass weighted ?
When still hot, within 45min after bleeding, in whole kg
Which organs are pigs not weighted with?
Liver, lungs, guts,genito-urinary organs, kidneys, scrotal sac, nails on all feet
What are the two muscle proportion methods used depending on capacity of SH?
2-point method
Instrumentation method
When is the 2-point method use for classifying according muscle proportion?
If <100 pigs are slaughtered/week
When is the instrumentation method use for classifying muscle proportion?
If >100 pigs are slaughtered / week
What are examples of a 2-point method and an instrumentation method?
- Optical probe
- Automatic grading system
Describe the optical probe method
“Fat-O-Meater”
Measures backfat (including skin (rind)) and muscle thickness (M. longissimus dorsi)
Insert probe 4-8cm from dorsal midline –>
- Uses light/ultrasound
What is the grading system used for pigs carcass?
According to % of what?
According to % of lean meat. S is best P is worst
S: >60
E 55-59.9
U 50-54.9
R: 45-49.9
O: 40-44.9
P: <40
How is the marking of pig carcass done?
- Should be safe
- Waterproof, 20mm letter grades on hind feet or front sides of thigh.
- Identification stamp of classifier can be replaced by labels.
What is cattle carcass classified according to?
Age, sex and weight
When is cattle carcass weighted ?
When still hot, 1h after bleeding, in whole kg.
Which carcasses are not classified?
Calf carcass over 25kg
Which organs are cattle weighted without?
Head, feet, tail, organs, spinal cord, major BV
What is the classification of cattle carcass in according to their age and sex?
T: calf >2w, <150kg
M: Young; up to 12m, > 150kg
A: Young bull; 1-2y
B: Bull; uncastrated male
C: Steer; castrated
D: Cow; calved
E: Heifer; non-calved
What is the grading system of carcass for cattle and sheep?
S: profiles extremely convex, exceptional muscle
E: profiler convex - strongly convex, exceptional muscle
U: almost convex, very good muscle
R: straight profile, good muscle
O: Aligned/slightly concave profiles, average muscle
P: profiles concave to very concave, poor muscle
What is the fatness grading in cattle and sheep?
1-5
1= No / very low fat.
5 = very thick SC fat
How is fatness determined in sheep carcass?
Leaned carcass preferred!!
Palpation of dock and loin, fat over tailbones and spinous processes.
How is cattle and sheep carcass marked?
Waterproof safe ink on - both FL/shoulders and thighs.
First letter = category, conformation and fatness ID (BU3)
In cattle - 20mm
In sheep - 20mm (identification stamp of classifier 15mm)
Sheep classification of carcass is converted to what weight?
0,5kg
