1 Lean share of Croatian pigs assessed by previous and current EU legislation I. Djurkin*, G. Kusec, A. Petricevic, G. Kralik, Z. Maltar & V. Margeta Department of Special Zootechnics, Faculty of Agriculture in Osijek, Josip Juraj University of Osijek, Trg Svetog Trojstva 3, 31000 Osijek, Croatia. *E-mail: idurkin@pfos.hr . Abstract The experiment was performed on 144 swine carcasses slaughtered at several Croatian slaughterhouses, selected according to backfat measures obtained by method for lean percentage prediction approved in Croatia (NN 119/1999). One day after slaughter left sides of the carcasses were dissected according to EU referent method (Commission Regulation No 3127/94, Walstra and Merkus, 1996). The dissected lean percentage was assessed using the formulae prescribed in EU Regulation from 1994 (Commision Regulation (EC) No 3127/94) and 2006 (Commission Regulation (EC) No 1197/2006). There were statistically significant differences between the lean shares estimated by Croatian prediction routine and assessed by both previous and current European regulation (p<0.01). When pig carcasses were classified by SEUROP system based on the lean percentage established by three mentioned methods, the distribution into quality classes was markedly different. It was concluded that because of substantial difference between the procedures for estimation of dissected lean percentage (51.00 vs. 56.32%) further investigations on that matter are suggested. Croatian lean meat prediction equation significantly differed from dissected lean expressed by both European assessment methods and needs to be adjusted. Introduction A problem of lean meat prediction has always been a preoccupation of pork producers. In order to estimate the pork meatiness data objectively determined by dissection of the carcasses are needed. The first reference dissection method used in EU countries was “the Kulmbach reference method” developed by Institut für Fleischerzeugung und Vermaktung in Germany. However, this was very time consuming and laborious method because it included a total dissection of the pig carcass (it lasted 10-12 h per half of the carcass and per person). For this reason a new simplified dissection method called “EU reference method” was introduced in 1994 (EC No 3127/94, in details described by Walstra and Merkus in 1996). This method is based on the dissection of only four main parts (ham, loin, shoulder and belly) and this highly reduces time and personnel needed (only 4-5 h per half of the carcass and per person). The change of the factors included in equation can lead to significant alteration of meatiness established by dissection; hence the aim of this paper was to determine if there were changes in dissectional meatiness calculated by previous and current EU legislation and to compare this objectively determined meatiness with currently valid method of meatiness estimation in Croatia. Material and methods Research was performed on 146 swine carcasses selected in accordance with backfat measures obtained by “two points”- method, approved in Croatia (NN. 119/1999). There was no stratification according to the carcass weight. Pigs were slaughtered in several Croatian slaughterhouses. One day after slaughter left sides of the carcasses were dissected using an EU referent method. Four main parts (ham, shoulder, loin and ribs) were dissected into muscles, bones, intramuscular and subcutaneous fat with skin. The tender loin was taken into calculation as a separate part. The reference lean meat percentage was calculated by two equations: the first one (EU 1 ) was prescribed by EC No 3127/1994 and the second one (EU 2 ) was prescribed by No 1197/2006. Reference lean meat share were calculated by following expressions: cuts remaining of weight cuts dissected of weight loin tender of weight belly and ham loin, shoulder, in included) (fascia lean of weight loin tender of weight 100 1.3. * Y + + + × × = *EU 1 , and cuts dissected of weight loin tender of weight belly and ham loin, shoulder, in included) (fascia lean of weight loin tender of weight 100 0.89 * * Y + + × × = ** EU 2