Meisterprüfung Fleischer Practice Questions - Meisterprüfung Fleischer (Austria) Exam

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In the commercial EU classification of pig carcasses, how is the commercial grade (S, E, U, R, O, P) primarily determined?

Exclusively by the warm hanging weight of the split half-carcass without organ inspection By the visual marbling score of the M. longissimus dorsi at the 5th rib By the estimated lean meat percentage (Magerfleischanteil MFA) measured via authorized probe instruments (e.g. FOM, AutoFom) By the thickness of the belly fat layer combined with kidney fat weight

Correct Answer:

By the estimated lean meat percentage (Magerfleischanteil MFA) measured via authorized probe instruments (e.g. FOM, AutoFom)

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