DOI: 10.2478/agr-2019-0010 TEHNICAL ASPECTS REGARDING THE PIG CLASSIFICATION CARCASSESS IN ROMANIA BETWEEN 2009–2015, BY SEMI-AUTOMATED METHOD OPTIGRADE PRO Mirela Cărătuș Stanciu 1 , Monica Esperance Găureanu 2 1 ”Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, 5-7 Ion Ratiu Street, 550003, Sibiu, Romania, Phone: +40269211338, Fax:+40213182888, Mobile:+40744472790, Email: mirela_stanciu2008@yahoo.com, 2 ”Dunărea de Jos” University of Galați, Faculty of Engineering and Agriculture, Research Center and Agriculture – Environment Consultance, 29, Calea Călărașilor Street, Brăila, Romania, Phone: 0239-612572, E- mail: moro6769@yahoo.com, Abstract In the paper we analyzed the evolution of the number of pig carcasses classified in Romania by the OptiGrade Pro (OGP) semiautomatic method. The analysis was conducted for the period 2009-2015. For this time, the average weight of the carcasses and their quality (thickness of the muscles and the layer of fat) were monitored. Keywords: pork, carcasses, grading, meat, quality. 1. INTRODUCTION The EU system of grading pig carcasses was introduced in Romania starting with 1 st of March 2006. Few studies are made in our country regarding the evolution of grading pig carcasses until this date. [2,5,13,15] From 2006 pig carcasses are better and better in Romania. [8] The use of SEUROP classification system led to the improvement of the swine carcass quality, by increasing the percentage of the lean meat in carcasses, and to a higher quality class classification (S, E and U). [11] The Carcass Classification Commission (CCC) is the authority which manages the pig carcasses classification in Romania. [23,24] An EU grade can be allocated to a carcass by using the lean meat percentage figure. [9,10, 14, 24] Lean meat percentage EU grade 60% and above S 55–59% E E 50–54% U U 45–49% R R 40–44% O O 39% or less P P Per capita meat consumption in 2017 was at EU level approximatively 41,2 kg/head. A study showed that in Great Britain the meat consumption/head in 2017 was 84,9 kg, from which 25,9 pork meat, 36,3 kg poultry meat, 18,2 kg beaf &veal. Per capita consumption of pork meat at the EU level is presented in figure 1. [25] In Romania the average consumption of pork meat per capita was 29 kg / habitant / year in 2014, being lower by approx. 10% compared to 2007 (33.4 kg).[12] It is known that there is a direct relationship between the quality of the genetic material in animals and the quality of the produce. [16] there are also regulations of the European Commission and the European Council on the classification of pig carcasses. [18,19,20,21] 2. MATERIAL AND METHOD The Optigrade Pro (OGP) classification method is one of the semi-automated methods of classifying pig carcases. It is mandatory for classification in authorized abattoirs of higher capacity.[1,6,7,16] According to the legislation in force, this method is applied in slaughterhouses which slaughtered in the previous year above the average of 200 animals per week. [3,4] The calculation formula for estimating the lean meat percentage by the Optigrade Pro method, based on the thickness of the bacon and the muscle, is as follows: Y= 61,21920 - 0,77665 x X1, + 0,15239 x X2, 44