[Blicharski T., Borzuta K., Ostrowski A., Lisiak D., Strzelecki J. (2002). Ultra Fom 300 -anew device for assessing the meat percentage in pig carcasses (in Polish). Pr. Mat. Zoot. Zesz. Spec., 13: 17-22.]Search in Google Scholar
[Blicharski T., Żak G., Pierzchała M., Eckert R. (2003). Preliminary studies on possibility of estimating pig belly lean percentage based on slaughter traits measured atameat plant. Ann. Anim. Sci., 3: 333-344.]Search in Google Scholar
[Borzuta K. (1998). Studies on usefulness of different methods of meatiness evaluation for the classification of pork carcasses in the EUROPsystem (in Polish). Ann. Meat Fat Res. Inst., XXXV: 1-84.]Search in Google Scholar
[Borzuta K., Rasmussen M.K., Borys A., Lisiak D., Olsen E.V., Strzelecki J., Kien S., Winarski R., Piotrowski E., Grześkowiak E., Pospiech E. (2004). Elaboration of regression equations for estimation of pig carcass meatiness using Ultra-Fom 300 and CGMdevices. Rocz. Inst. Przem. Mięs. Tłusz., XLI: 95-108.]Search in Google Scholar
[Branscheid W., Dempfle L., Dobrowolski A., Sack E., Höreth R. (1990). Die Handelsklassen für Schweinehälften. Neue Wege der apparativen Klassifiezierung. Fleischwirtschaft, 70: 1428-1436.]Search in Google Scholar
[Branscheid W., Dobrowolski A., Höreth R. (1991). Klassifiezierung von Schweinehälften mit ultraschallgeräten. Fleischwirtschaft, 71: 760-762.]Search in Google Scholar
[Brøndum J., Jensen S.A. (1996). Carcass grading using the Auto Fom ultrasound system. 42nd ICo MST Lillehammer, Norway, Poster Proc., pp. 238-239.]Search in Google Scholar
[Causeur D., Daumas G., Dhorne T., Engel B., Font -i- Furnols M. (2006). Statistical handbook for assessing pig classification methods: Recommendations from EUPIGCLASSproject group. EUworking document.]Search in Google Scholar
[Commission Decision 506/UE (2011). Commission Implementing Decision of 16 August 2011amending Decision 2005/240/ECauthorising methods for grading pig carcasses in Poland. Official Journal of the European Union L 209/43.http://eurlex.europa.eu/Lex Uri Serv/Lex Uri Serv.do?uri=OJ:L:2011:2 09:0043:0048:EN:PDF (29.7.2013)]Search in Google Scholar
[Daumas G., Dhorne T. (1998). Pig carcass grading in European Union. Proc. 44th ICOMST Barcelona, Spain, pp. 946-947.]Search in Google Scholar
[Daumas G., Causeur D., Dhorne T., Schollhammer E. (1998). The new pig carcass grading methods in France. Proc. 44th ICOMST Barcelona, Spain, pp. 948-949.]Search in Google Scholar
[Dobrowolski A., Höreth R., Branscheid W. (1993). Apparative Klassifizierung von Schweinehälften. Kulmbacher Reihe Band., 12: 1-26.]Search in Google Scholar
[Engel B., Lambooij E.,. Buist W.G., Vereijken P. (2012). Lean meat prediction with HGP, CGMand CSB-Image-Meater, with prediction accuracy evaluated for different proportions of gilts, boars and castrated boars in the pig population. Meat Sci., 90: 338-344.]Search in Google Scholar
[European Community (2008). Commission Regulation (EC) No. 1249/2008. Laying down detailed rules on the implementation of the Community scales for the classification of beef, pig and sheep carcasses and the reporting of prices thereof.]Search in Google Scholar
[Font -i- Furnols M., Gispert M. (2009). Comparison of different devices for predicting the lean meat percentage of pig carcasses. Meat Sci., 83: 443-446.]Search in Google Scholar
[Fortin A. (1989). Electronic grading of pig carcasses. The Canadian experience. Proc. EAAP Symposium: New Techniques on Pig Carcass Evaluation, Pudoc Wageningen Publ., 41: 75-85.]Search in Google Scholar
[Fortin A., Tong A.K.W., Robertson W.M. (2004). Evaluation of three ultrasound instruments, CVT-2, Ultra Fom 300 and Auto Fom for predicting saleable meat yield and weight of lean in the primal of pork carcasses. Meat Sci., 68: 537-549.]Search in Google Scholar
[Kempster A.J., Chadwick J.P., Jones D.W. (1985). An evaluation of the Hennessy grading probe and the SFK Fat-o-Meater for use in pig carcass classification and grading. Anim. Prod., 40: 323-329.]Search in Google Scholar
[Lisiak D., Borzuta K., Borys A., Strzelecki J., Rogalski J., Grześkowiak E. (2006). Elaboration of regression equation for the purpose of estimating meat content in pig carcasses with the help of Polish optical-needle probe IM-03. Offi. J. Br. Soc. Anim. Sci., 1, Suppl.: 81-82.]Search in Google Scholar
[Lisiak D., Borzuta K., Janiszewski P., Magda F., Grześkowiak E., Strzelecki J., Powałowski K., Lisiak B. (2012). Verification of regression equations for estimating pork carcass meatiness using CGM, IM-03, Fat-o-Meater and Ultra-Fom 300 devices. Ann. Anim. Sci., 12: 585-596.]Search in Google Scholar
[Olsen E.V., Candek-Potokar M., Oksama M., Kien S., Lisiak D., Busk H. (2007). On-line measurements in pig carcass classification: Repeatability and variation caused by the operator and the copy of instrument, Meat Sci., 75: 29-38.]Search in Google Scholar
[Schinckel A.P., Einstein M.E., Foster K., Craig B.A. (2007). Evaluation of the impact of errors in the measurement of backfat depth on the prediction of fat-free lean mass. J. Anim. Sci., 85: 2031-2042.]Search in Google Scholar
[Wajda S., Daszkiewicz T. (1997). Analize of preciseness of fat and m. longissimus dorsi thickness measure by caliper and ultrasound device. Proc. Polish-Slovak-Czech Science Conference.]Search in Google Scholar
[UWM, Olsztyn, 07.05.1997, p. 124.Winarski R., Wajda S., Boruta K. (2004). The use of longissimus dorsi muscle measurements in assessing meat content of pig carcasses. Primal Sci. Pap. Rep., 22: 575-585. ]Search in Google Scholar