CLASSIFICATION OF ANIMAL'S CARCASES
Classification of slaughtered animals' carcases is an obligation prescribed by the EU regulations for every EU member state. Each country has tosubmit the results of classification to the European Commission which are then usedfor monitoring of meat prices in the common market of the European Union. Classification of slaughtered animals' carcases creates conditions for realistic assessment of their quality, enabling both owners of slaughtered animals and the slaughterhouse to objectively calculate their values.
It is in the interest of animal owners to get better price for a better animal. On the other hand, a slaughterhouse will get higher added value for better carcase as better conformation of the carcase, more favorable fat ratio and higher percentage of meat will all contribute to higher income from sale or processing of the carcase into meat products. Therefore it is extremely important to have a reliable classification of carcases in order to have objective results forthe evaluation of their quality and calculation of their price.
Company Euroinspekt-Agroinspekt d.o.o. Zagreb went one step further in technological improvement of its activities – it employs objective classification criteria and cutting-edge devices used in the EU members states and other countries to determine meat ratio in pig carcases. This fact also confirms our status as the leading Croatian company in the field of the classification of slaughtered animals' carcases.
In order to improve our business activities to achieve higher standards of quality and productivity as well as to improve competitiveness, we established a laboratory for food testing, water analyis as well as for measuring the hygiene of objects in line with the accepted standards according to Croatian legislation which is in turn conforming to the EU standards.
Croatian legislation makes it obligatory for subjects in the food business to conform with good production and hygiene practice, unified under HAACP criteria, when handling food in all stages of production - processing, finishing, storage, transport, preparation and serving.
