The home page for pig carcass classification in the EU. The homepage was initiated as part of the EUPIGCLASS project in the 5'th. EU Framework program. Coordinator: Eli Vibeke Olsen,. Danish Meat Research Institute. Results from the project:. Control error sources, uncertainties and everyday control. Or Open as MS-Word document. Flags courtesy of ITA. S Flags of All Countries. Danish Meat Research Institute.
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EUPIGCLASS | eupigclass.net Reviews
https://eupigclass.net
The home page for pig carcass classification in the EU. The homepage was initiated as part of the EUPIGCLASS project in the 5'th. EU Framework program. Coordinator: Eli Vibeke Olsen,. Danish Meat Research Institute. Results from the project:. Control error sources, uncertainties and everyday control. Or Open as MS-Word document. Flags courtesy of ITA. S Flags of All Countries. Danish Meat Research Institute.
eupigclass.net
Workshop 1
http://www.eupigclass.net/workshop1.htm
Statistical Methods in Pig Classification in the EU. Workshop Lelystad, The Netherlands, 22 23 May 2000. Needs and perception of the EC. EUPIGCLASS in perspective of the European Research Programmes. Pig carcass classification from a historical point of view including the main problems, we are focusing on today. Differences between countries for instance). Uncertainty in measurements, ISO standards. Sampling ( 40-20-40 vs. random or representative sampling etc.). CC, an example of the use of PCR.
EU Regulatives
http://www.eupigclass.net/legislation.htm
Links to EU Legislation and Regulation. Council Regulation (EEC) No. 2759/75. Regulation (EEC) No 2759/75 of the Council of 29 October 1975 on the common organization of the market in pigmeat. Council Regulation (EEC) No. 3220/84. Council Regulation (EEC) No 3220/84 of 13 November 1984 determining the Community scale for grading pig carcases. Commission Regulation (EEC) No 2967/85. Council Regulation (EEC) No. 3530/86. Council Regulation (EEC) No. 3577/90. Council Regulation (EC) No. 3513/93. 2001/775/EC...
Litterature
http://www.eupigclass.net/links.htm
Determination of the lean meat percentage of pig carcasses. Using magnetic resonance imaging. G Collewet, P. Bogner, P. Allen, H. Busk, A. Dobrowolski, E. Olsen,. Meat Science 70 (2005) 563 572. Pork production and classification of pig carcasses in European countries. Department of Food Science, SLU, Uppsala, Sweden. PRODUCCIÓN PORCINA Y CLASIFICACIÓN DE CANALES EN LOS. MARINA GISPERT Y MARIA FONT I FURNOLS. IRTA-Centro de Tecnología de la Carne. Granja Camps i Armet. 17121 Monells. International Organi...
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Background
http://www.eupigclass.net/background.htm
The pig population in Europe varies from light and lean pigs to heavy and rather fat pigs depending on the quality demands. 15 years ago the EU countries agreed on a common reference of the carcass quality defined by the lean meat content determined by dissection. The lean meat content in all European pig carcasses has to be assessed using a measuring method with a given precision. The requirement in the EC Regulation. Focuses on the precision of the calibration. After implementation in the industry, the...
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CCCEurop
http://www.ccceurop.ro/linkuri.php
Bun venit pe site-ul Comisiei de Clasificare a Carcaselor! Raquo; Linkuri utile. Asociatia Producatorilor de Carne de Porc din Romania. ASOCIATIA ROMANA A CARNII. Autoritatea Nationala Sanitara Veterinara si pentru Siguranta Alimentelor. Carometec A/S -formerly known as SFK Technology A/S. DARIMEX Romania - reprezentant Fat-O-Meat'er. Direct free access to European Union law. EUPIGCLASS: The home page for pig carcass classification in the EU. EUROPA - Agriculture - Agricultural markets.
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EUPIGCLASS
The home page for pig carcass classification in the EU. The homepage was initiated as part of the EUPIGCLASS project in the 5'th. EU Framework program. Coordinator: Eli Vibeke Olsen,. Danish Meat Research Institute. Results from the project:. Control error sources, uncertainties and everyday control. Or Open as MS-Word document. Flags courtesy of ITA. S Flags of All Countries. Danish Meat Research Institute.
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