Pig Carcase Authentication - MLCSL

1 PigCarcase AuthenticationService12 MLCP2A series on Carcase classification from the Meat andLivestock Commission2 Pig Carcase Classification for the Meat IndustryThe MLC s Independent Authentication ServiceMLC has been classifying pig carcases throughout Great Britain since 1971. The informationprovided by the Pig Carcase Authentication Service is used widely as the basis for transactions between producers and current service incorporates all of the mandatory requirements of the EC Pig CarcaseGrading Scheme which was introduced in Great Britain in does the service provide?The service provides pig slaughterers with technically trained MLC staff who independentlyestablish all of the important criteria for trade between pig suppliers and service includesIdentificationCarcases are individually serially numbered and slap marks are recorded to identify each consignment of are individually weighed.

2 Hot weights are recorded, with hot weight rebates anddressing coefficients deducted to establish the payment weight (see page 5 for hot weightrebates and dressing coefficients). Regular scale and tare checks form an integral part of boars and sows are not covered by the mandatory scheme, but a weighing service isavailable as part of the Authentication measurement and lean meat percentageMLC classifiers are trained to operate all of the approved grading equipment (see Methods andProbes). (Technical advice is available for abattoirs considering installation of automatic measuring equipment.)Visual AppraisalIdentification of pigs with Carcase faults. These are described as Z carcases. Carcases that arescraggy, deformed, blemished, pigmented, coarse skinned, those with soft fat or pale muscle andthose devalued by being partially condemned are recorded as Z on the Carcase record (PCC1or computer equivalent).

3 Young boars are identified and with poor conformation are recorded as C carcases at the request of the SpecificationCarcase dressing specifications are closely monitored by MLC staff and provide a vital elementof the Carcase record (see pages 6 and 7). Carcase MarkingThe P2 or sum of P1 and P3 (mm) is marked on the and ProbesMLC offers four methods, (provided by five pieces of equipment) of pig Carcase classification forthe prediction of lean meat percentage in accordance with EU legislationEach method involves taking Carcase measurements with EU approved equipment at specifiedpositions on each Carcase . Equipment approved for use in the UK is:Optical Probe, Hennessey Grading Probe (HGP), Fat-O-Meater (FOM), UltraFOM,CSB Ultra- HGP, FOM, UltraFOM and CSB Ultra-Meater are all automatic recording 1 Optical Probeis used to measure back fat and rind thickness at the P1 and P3 positions, levelwith the head of the last rib.

4 The probe is inserted and 8cm from the dorsal mid-linerespectively (see fig 1). The sum of the P1 and P3 measurements is 2 Optical Probe is used to measure back fat and rind thickness at the P2 position, level with thehead of the last rib. The probe is inserted from the dorsal mid-line respectively (see fig 1).Method 3 HGP, FOM or UltraFOMare used to measure:aBack fat and rind thickness at the P2 position as for Method 2. The HGP or FOM probes are inserted 6cm from the dorsal mid-line (see fig 1).bBack fat and rind thickness at a point 6cm from the dorsal mid-line between the third/fourth last rib (see fig 1). This measurement is referred to as rib dorsi (eye muscle) depth at a point 6cm from the dorsal mid-line between the third and fourth last rib (see fig 1). This measurement is referred to as rib UltraFOMmeasures at the same points 4 CSB Ultra-Meateris also an ultrasonic technique.

5 It measures back fat and muscle thicknesslongitudinally 6cm from the mid-line in the region of the third fourth last ProbeHennesseyGrading Probe (HGP)UltraFOMFat-O-Meter (FOM)CSB Ultra-Meater4 Figure 1 Location of probing sites on a pig carcaseLean Meat Percentage and EU gradeLean meat percentage is calculated as follows:Optical ProbeCold Carcase weight and P2 (or P1+P3) fat depths are used to estimate lean meat EquipmentThe automatically recorded measurements P2, rib fat and rib muscle are used for calculation of lean meat EU grade can be allocated to a Carcase by using the lean meat percentage meatEC gradepercentage60% and aboveS55 - 59%E50 - 54%U45 - 49%R40 - 44%O39% or lessPP1P2P3 Rib fatRib muscle6cm5 Hot Weight RebatesThe Carcase shall be weighed to the nearest rounded down. When carcases are weighed hot , the cold weight will be ascertained by making rebates as follows.

6 Clean PigsHot weightInterval (in minutes) between slaughter and weighing the carcasecarcase rangein kg0 - 4546 - 180181 - 330 More than 330 Rebate in kg> - > (Tng)/Flare Fat, Kidney and Diaphragm (FFKD) CoefficientsHot weightTng OutTng InTng OutTng Incarcase rangeFFKD OutFFKD OutFFKD InFFKD Inin kgDeductions in kg> - > PigsHot weightInterval (in minutes) between slaughter and weighing the carcasecarcase rangein kg0 - 6061 - 240241 - 360 Rebate in kg> - - - - - - - - > a) If weighed cold , carcases shall be weighed within 24 hours of ) Carcases which are to be skinned can be weighed with the hair on, but a deduction of will be made for the weight of SPECIFICATION6 IncludingFFKD:Flare FatKidneyDiaphragmExcludingFFKDU ntrimmedTrimmed to specificationOvertrimmedNECK TRIMMING7 Carcase DAMAGE - FIGHTINGThe natural inclination of pigs to establish a peckingorder will result in fighting when peer groups aremixed.

7 The resulting Carcase damage can result in theproduction of Z carcases (blemish). Carcase IDENTIFICATIONS lapsCorrectly and clearly applied slaps are essential forcarcases to be accurately identified on slaughter markers should be regularly cleaned and inspected to ensure all tines are present and notdamaged. Tattooing ink must be frequently replenished to ensure slaps can be read. Abattoirsmay have particular requirements regarding the preferred position of slap marks; suppliers shouldtherefore liaise with individual slaughterers to slapsGoodslapLoinHam8 These leaflets are available to slaughterers from MLC. They are designed to communicate poorslapping to the supplier and encourage effective application of pigs and young boarsAThe following parts shall be removed:a) Hair (see note b under Hot Weight Rebates)b) Liver, melt, heart and lungs, ie the pluck or race c) Gutsd) Caul and gut fate) Genito-urinary organs, excluding kidneysf)Scrotal sac on boar carcasesg) Nails on each footB The following parts shall not be removed:a) The headb) The feet and tailc) Ear root and eyesd) There shall be no trimming of the neck beyond cutting off ragged edges and cleanly removing the blood tongue may either.

8 A) remain attached to the Carcase orb) be removed from the head attached to the pluck, taking with it the minimum amount of meat attached to the flare fat, kidneys and diaphragm (FFKD) may either:a) remain attached to the Carcase or b) be entirely : A dressing coefficient reduction will be made according to the dressing specification BoarsMature boar carcases may be dressed as in A, B, C and D above, or as sow carcases(see below).SowsThe following parts shall be removed, in addition to a-e in Section A above:a) Head (to be square cut)b) Tailc) Flare fat and diaphragmd) Kidney and kidney fate) Front and hind feetf)Udder (to be removed tidily)10 MLC Authenticated Classification DocumentsManual recordComputerised data capture recordA copy of the MLC Carcase classification document is made available for passing directly backto the producer.

9 Producers and suppliers should therefore insist on receiving this importantdocument for every consignment of Carcase AuthenticationServiceMeat and Livestock CommissionOperations GroupPO Box 44 Winterhill HouseSnowdon DriveMilton KeynesMK6 1 AXTel: 01908 844132 Fax: 01908 844228