New methods for pig carcass grading

Pig carcass grading is governed by EC regulations. At half-year 2006, the EC regulations replaced the lean meat content system by meat-cut muscle content as part of the drive towards Europe-wide harmonization.Furthermore, the last few years have seen significant patterns of change in French national stocks. These two factors combined made it necessary to review the French-used grading equations, as approved by the EUCommission’s decision dated 14 November, 2006. The switchover to the new equations, which took place officially on 18 December 2006, concerns the three currently authorized methods for grading pig carcasses.The CGM (fat lean meter) equation, which is predominant industry-wide, is the same for both sexes, and is now calculated as follows : Y = 63.20 – 0.334 G1 – 0.427 G2 + 0.144 M2, where G = fat and M = lean muscle.