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Carcass quality of heavy pigs and the EEC classification

Carcass quality of heavy pigs and the EEC classification

Rivista di Suinicoltura 31(5): 35-40

The EEC carcass classification system and its use, particularly with heavy pigs produced for the Italian processing industry (Parma hams, etc.) are discussed. Consideration is also given to objective methods of carcass evaluation (e.g. use of electronic instruments). It was concluded that the EEC system, which is based on carcass weight and lean content, is suitable for primary evaluation of heavy pig carcasses, as a high lean content is a requirement for heavy pigs.

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Accession: 001770522

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