• Ivan Radović prof dr
  • Miroslava Polovinski-Horvatović dr
  • Mile Mirkov
  • Savo Malešević
Keywords: pig production, lean meat, classification


The end product of the pig production is carcass. Lean meat content is a measure of the quality of the carcass. Serbia is one of only a few countries in Europe which has not yet adopted the practice of pig’s carcasses classification and failed to regulate this issue through legislation. The purpose of this work was to measure lean meat content in carcasses probed in several slaughterhouses in the Province of Vojvodina (northern Serbia) and to classify them according to the SEUROP classification. In total it was classified 65764 pig carcasses in eight different slaughterhouses. The lean mean content was measured on the slaughter line 45 minutes post mortem with the one-point puncture model. The measurement was carried out with the optoelectronic probe for the classification of pig carcasses CLASSPRO GmbH (Germany). The percentage of meat in the carcass was calculated using the mathematical model. In all eight slaughterhouses in which the measurements were done there was no poor quality (P class) pig carcass. The majority of carcasses were in the class E-excellent (35545 carcasses or 54.05% in total) and U-very good (25864 carcasses or 39.33% in total). However, a very small number of the carcasses were in the superior class with more than 60% of lean meat content, only 2072 carcases or 3.15% in total. Any future effort which the government would put in the implementation of the system of pricing of pigs based on the carcass characteristics would have enormous effect on the pig production in general. The pig producers would have the reason to invest in better farm management, selection in effort to improve the quality of the end products-pigs. In addition, the meat industry would certainly have benefits by having a higher quality raw material for further processing.


Balan, I. M., Petroman, C., Petroman, I., Marin, D., Ciolac, R., Heber, L., & Orboi D.M. (2010). Romanian quality pork carcasses in 2009. Animal Science and Biotechnologies, 43(2), 389-390. https://www.spasb.ro/index.php/spasb/article/view/916

Cărătuș Stanciu, M., & Găureanu, M.E. (2019). Technical aspects regarding the pig classification carcasses in Romania between 2009-2015, by semi-automated method OptiGrade Pro. Annals "Valahia" University of Targoviste – Agriculture, 13(1), 44-49. https://doi.org/10.2478/agr-2019-0010.

Čandek-Potokar, M., Kovač, M., & Malovrh, Š. (2005). Slovenian experience in pig carcass classification according to SEUROP during the years 1996 to 2004. Journal of Central European Agriculture, 5(4), 323-330. https://doi.org/10.5513/jcea.v5i4.233.

European Commission. (2008). Commission Regulation (EC) No. 1249/2008. Official Journal of the EU, L337/3, 3-30.

Jansons, I., Strazdina, V., Anenkova, R., Pule, D., Skadule, I., & Melece, L. (2016). Development of new pig carcasses classification formulas and changes in the lean meat content in Latvian pig population. Agronomy Research, 14(S2), 1306-1314. https://bior.lv/sites/default/files/publikacijas/L_a_230_Development%20of%20new%20pig%20carcasses%20classification.pdf

Jeremić, M., Koviljko, L., & Matkovski, B. (2018). Serbian pork market analysis. Ekonomika poljoprivrede, 65(4), 1449-1460. https://doi.org/10.5937/ekopolj1804449j.

Knapp, P., Willam, A., & Sölkner J. (1997). Genetic parameters for lean meat content and meat quality traits in different pig breeds. Livestock Production Science, 52(1), 69-73. https://doi.org/10.1016/S0301-6226(97)00120-6.

Kosovac, O. (2009). Quality of pig carcasses on slaughter line according to previous and current EU regulation. Biotechnology in Animal Husbandry, 25(5-6), 791-801.

Kosovac, O., Stanišić, N, Živković, B., Radović, Č., & Pejčić, S. (2008). Quality of pig carcass and meat of different genotypes. Biotechnology in Animal Husbandry, 24(1-2), 77-86. https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2008/1450-91560802077K.pdf

Kušec, G., Durkin, I., Petričević, A., Kralik, G., Maltar, Z., Margeta, V., & Hanžek D. (2007). Equations for lean share estimation in swine carcasses in Croatia. Poljoprivreda, 13(1), 70-73.

Nakev, J., & Popova T. (2019). Results of the application of SEUROP for pig carcass classification in Bulgaria. Bulgarian Journal of Agricultural Science, 25, 17-22. http://www.agrojournal.org/25/01s-04.pdf

Petrović, LJ. (2009). Definisanje parametara i kriterijuma za ocenu kvaliteta polutki svinja u cilju izrade predloga pravilnika o kvalitetu zaklanih svinja i kategorizaciji svinjskog mesa. http://www.minpolj.gov.rs/download/izvestaj.pdf

Statistical Yearbook. (2018). Statistical Yearbook of the Republic of Serbia, year 2018, (D. Gavrilović Ed.). Belgrade: Statistical Office of the Republic of Serbia. https://www.stat.gov.rs/en-us/publikacije/publication/?p=11525

van Bussel – van Lierop, A., van Wagenberg, C., & Somers, D. (2015). Serbian pig sector : an overview. Livestock Research Report 843. Wageningen UR Livestock Research. https://edepot.wur.nl/346887

Original research paper