Agricultural Institute of Slovenia (KIS), Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France.
Meat Sci. 2024 Feb;208:109390. doi: 10.1016/j.meatsci.2023.109390. Epub 2023 Nov 10.
This study sought to evaluate pig carcass grading, describing the existing approaches and definitions, and highlighting the vision for overall quality grading. In particular, the current state of pig carcass grading in the European Union (SEUROP system), its weaknesses, and the challenges to achieve more uniformity and harmonization across member states were described, and a broader understanding of pig carcass value, which includes a vision for the inclusion of meat quality aspects in the grading, was discussed. Finally, the noninvasive methods for the on-line evaluation of pig carcass and meat quality (hereafter referred to as pork quality), and the conditions for their application were discussed. As the way pigs are raised (especially in terms of animal welfare and environmental impact), and more importantly, their perception of pork quality, is becoming increasingly important to consumers, the ideal grading of pigs should comprise pork quality aspects. As a result, a forward-looking "overall quality" approach to pork grading was proposed herein, in which grading systems would be based on the shared vision for pork quality (carcass and meat quality) among stakeholders in the pig industry and driven by consumer expectations with respect to the product. Emerging new technologies provide the technical foundation for such perspective; however, integrating all knowledge and technologies for their practical application to an "overall quality" grading approach is a major challenge. Nonetheless, such approach aligns with the recent vision of Industry 5.0, i.e. a model for the next level of industrialization that is human-centric, resilient, and sustainable.
本研究旨在评估猪胴体分级，描述现有的方法和定义，并强调全面质量分级的愿景。特别是，本文描述了欧盟（SEUROP 系统）目前的猪胴体分级状况、其弱点，以及实现成员国之间更加统一和协调的挑战，并更广泛地了解猪胴体的价值，其中包括将肉质方面纳入分级的愿景。最后，还讨论了在线评估猪胴体和肉质（以下简称猪肉质量）的非侵入性方法，以及它们的应用条件。由于猪的饲养方式（特别是在动物福利和环境影响方面），以及更重要的是，消费者对猪肉质量的看法，对消费者来说变得越来越重要，因此，理想的猪分级应包括猪肉质量方面。因此，本文提出了一种前瞻性的“整体质量”猪分级方法，其中分级系统将基于猪业利益相关者对猪肉质量（胴体和肉质）的共同愿景，并由消费者对产品的期望驱动。新兴的新技术为这种观点提供了技术基础；然而，整合所有知识和技术，将其实际应用于“整体质量”分级方法是一个重大挑战。尽管如此，这种方法与工业 5.0 的最新愿景是一致的，即面向人类、有弹性和可持续的工业化的下一个层次的模型。
