QUALITY OF ROMANIAN PIG MEAT DEPENDING ON CHEMICAL COMPOSITION OF CARCASSES CLASSIFIED ACCORDING TO EUROPEAN UNION MARKET REQUIREMENTS

IOANA MIHAELA BĂLAN, CAMELIA TULCAN, COSMIN SĂLĂȘAN, SEBASTIAN MOISA

Abstract


In last years, Romania has made important progress regarding quality of pig carcasses. Those progress were based on imports of genetic material from other countries. In Romania, qualitative classification of pig carcasses in slaughterhouses began on 01 March 2006, with national scale in 2009. In last years this scale was supplemented with a new class “S”. Classification is done by objective methods for assessing the lean meat content in carcass, evaluating the chemical composition of carcasses. Currently, Romanian pig carcass quality is increasing, as is apparent from the analysis of 2006 to 2014, from the beginning and up to now.

Keywords


pig meat; quality; chemical composition; EUROP System; carasses; market; national classification

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References


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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Annual
PUBLICATION LANGUAGE: English

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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
Faculty of Management and Rural Tourism
300645, Timisoara, Calea Aradului 119, Romania

E-mail: tabitaadamov2003 [at] yahoo.com
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