Food Biochemistry and Food Processing

13 Biochemistry of Raw Meat and Poultry 309

gulation 1208/81, Commission Directives 2930/81,
2137/92, and 461/93). These European Union Di-
rectives are compulsory for all the member states.
Carcass classification is based on the conformation
according to profiles, muscle development, and fat
level. Each carcass is classified by visual inspection,
based on photos corresponding to each grade (see
Fig. 13.9). The six conformation classification rat-
ings are S (superior), E (excellent), U (very good), R
(good), O (fair) and P (poor). S represents the high-
est quality level and must not present any defect in
the main pieces. The five classification ratings for
fat level are 1 (low), 2 (slight), 3 (average), 4 (high),
and 5 (very high). The grading system for each car-
cass consists in a letter for conformation, which is
given first, and a number for the fat level. In some
countries, additional grading systems may be added.

For instance, in France the color is measured and

rated 1 to 4 from white to red color.

NEWGRADINGSYSTEMS

New grading systems are being developed that take

advantage of the rapid developments in video image

analysis and other new physical techniques as well

as those in biochemical assay tests. New methodolo-

gies based on physical methods for the on-line eval-

uation of meat yield and meat quality, applied as

schematized in Figure 13.10, include near infrared

reflectance, video image analysis, ultrasound, tex-

ture analysis, nuclear magnetic resonance, and mag-

netic resonance spectroscopy techniques.

Figure 13.9.Classification of pork carcasses in the

slaughterhouse. (By courtesy of Industrias Cárnicas

Vaquero SA, Madrid, Spain.)

Figure 13.10.Example of the application of physical-

based methods for on-line evaluation of meat yield and

quality. At the slaughterhouse the hand-held devices

are applied to the carcass between the last three and

four ribs (place marked with an arrow). The signal is

then received in the unit and computer processed. The

carcass quality is estimated and, depending on the

technique, is also classified by yield. (By courtesy of

Industrias Cárnicas Vaquero SA, Madrid, Spain.)