Page 73 - CON Boardpack FEBRUARY 2020 FINAL (v5) P1 - 75_Neat

objectives were to measure, understand It was therefore concluded that the lean
and make recommendations that will
address the PORCUS system, grading
probes and European SEUROP standard
differences to the SA classification
standard.
ii)
One hundred and twenty carcasses
were selected for the dissections at
Lynca Meats in Meyerton.
12 at a time were delivered to the Meat
Industry Centre at Irene where they were
carefully dissected into lean meat, skin
and fat and bone so that lean meat as a
percentage of the carcass could be
calculated.
This was then used in the calculation of
prediction equations using the HGP,
Intrascope and ZP measurements.
3.3. TEST RESULTS – lean prediction
equation (% Lean + Head)
a) NEW HENNESSY grading probe (HGP)
68,052 - 0,81 *X1 + 0,068 *X2
RMSEP 2.34
iii)
X1 is fat thickness (P2)
X2 is muscle thickness (P2)
b) NEW INTRASCOPE
70,952 - 0,891 *Intrascope (P2)
RMSEP 2.36
c) ZP MEASUREMENTS - ruler / calliper
59,73 - 0,517 *Fat-ZP + 0.098*Muscle-ZP
RMSEP 2.24
4. STUDY PANEL FINDINGS
i) PORCUS system
The PORCUS system is still relevant and
only the measurement instruments have
evolved since 1992.
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prediction equations for the HGP and
Intrascope only need to be updated
and that the PORCUS system is still
adequate for the size of our abattoirs.
Grading PROBES
The most advanced measurement
system in use in large abattoirs is the
Autofom III™ which is so expensive that
only very large (1000 carcasses per hour)
operations can afford it while the HGP or
similar devices are used in smaller
abattoirs.
The European advisors also suggested
that our smaller abattoirs should use the
ZP (Zwei-Punkte Messverfahren) method
to predict lean because the production
of the Intrascope had been
discontinued.
In Austria this method is used exclusively
and also along with other methods in
several other European countries. It can
be used with a simple ruler or with a
calliper in abattoirs that slaughter up to
200 pigs per week.
EUROPEAN standard
The current PORCUS system differ from
the European SEUROP system in terms of
a) The way in which lean percentage is
calculated (with or without the head)
b) The site where fat thickness is
measured P1 vs P2
c) The intervals of the classes.