| Popis: |
Four hundred of primarily processed carcasses of pigs with different genetic background and production conditions were inluded in this study. Average carcass weight was 80.43 kg (from 78.29 kg in class S to 88.34 kg in class O). Average lean meat percentage in carcasses was 54.31%. According to classification (Regulatios, 1999) in S class were classified 10.25%, 37.50% in class E, 32.50% in class U, 16.75% in class R, 3.00% in class O, while in class P there were no carcasses classified which presents satisfactory structure. By the dissection of the carcasses according to Weniger et al. (1963) into the main parts (ham, loin, belly-rib part, shoulder, neck) the shares of this parts became obvious. The differences in percentages of the main parts within classes were in favour of the higher classes, but statistically significant differences were established only in the case of ham (p |
