Price – Strategic Instrument of EU Market Intervention. Case Study Seurop System

1. ADHB Industry Consulting, Review of the EU Carcase Classification System for beef and Sheep (EPES 0708/01), November 2008, retrieved 15.01.2015 from http://archive.defra.gov.uk/evidence/economics/foodfarm/reports/carcaseclassification/Full%20Version.pdfSearch in Google Scholar

2. Commission Implementing Regulation (EU) No 148/2014 of 17 February 2014 amending Regulation (EC) No 1249/2008 as regards categories and classes for recording market prices in the beef sector and as regards market price for pig carcasses, http://eur-lex.europa.euSearch in Google Scholar

3. Commission Regulation (EC) No 1249/2008 Community scales for the classification of beef, pig and sheep carcasses and the reporting of prices thereof, OJ L 46, 18.2.2014, pp. 1-2, http://eur-lex.europa.euSearch in Google Scholar

4. Council of the European Communities (1984), Council Regulation (EEC) No 3220/84 of 13 November 1984 determining the Community scale for grading pig carcasses, Official Journal L 301, 20/11/1984 pp. 0001 -0003, http://eur-lex.europa.eu/Search in Google Scholar

5. Cross, H. R., Savell, J. W. (1994), “What do we need for a value based beef marketing system.” Meat Science, 36: 19-2710.1016/0309-1740(94)90030-2Search in Google Scholar

6. European Commission, Directorate general for Agriculture and Rural Development, Report EU market prices for representative products from 2007 http://ec.europa.eu/agriculture/markets/prices/monthly_en.pdfSearch in Google Scholar

7. European Commission, Directorate general for Agriculture and Rural Development, C3 Animal products, Weekly price report on Pig carcass (Class S, E, and R) and Piglet prices in EU https://circabc.europa.eu/faces/jsp/extension/wai/navigation/container.jspSearch in Google Scholar

8. European Parliament and The Council of European Union, Regulation (EU) No 1308/2013 of 17 December 2013, establishing a common organization of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007, Annex IV, B, JO L 347, 20.12.2013, pp. 671-854Search in Google Scholar

9. Farmer, L. J., Devlin, D. J., Gault, F. S., Gee, A., Gordon, A. W., Moss, B. W., et al. (2009). “Effect of type and extent of cooking on the eating quality of Northern Ireland beef.” Proceedings of 55th International Congress of Meat Science and Technology, 7 - 12 August 2009, Helsinki, Finland.Search in Google Scholar

10. Polkinghorne, R.J., & Thompson, J.M. (2010), Meat standards and grading. A world review, Meat Science, 86: 227-235.10.1016/j.meatsci.2010.05.01020541325Search in Google Scholar

11. Rotaru M. (2014) The Use of Factor Analysis in Evaluating The Performances of a Business Model. Paper presented at 15th EBES Conference, January 8-10, 2015, Lisbon, Portugal.Search in Google Scholar

12. Rotaru, M., & Savescu R. (2014). The European Pig Carcasses Grading System - A Strategic Instrument of Competition, Joint International Conference of Doctoral and Post-Doctoral Researchers, 12-13 September, 2014, University from Craiova, Romania, Conference Proceedings, Volume 2, pp. 383-394.Search in Google Scholar

13. Savescu R. (2014). “Elements of Applied Statistics. Case Study: SEUROP Pig Classification System in Romania”, 15th EBES Conference, January 8-10, Lisbon, Portugal.Search in Google Scholar

14. Savescu R., & Plotz G. (2015). “Animal Carcass Pricing Grid. Evidences from the Romanian Pig Market” (paper in progress).Search in Google Scholar

15. Sorenson, S. E. (1989). Danish work on automated carcass measurements with emphasis on beef classification. The Automated Measurement of Beef. AMLC Technical Systems Publication Sydney, 1: 75−80, ISBN 0-642-14495-8.Search in Google Scholar

16. Watson, R., Polkinghorne, R., & Thompson, J. M. (2008). Development of the Meat Standards Australia (MSA) prediction model for beef palatability. Australian J. of Experimental Agriculture, 48: 1368−1379.Search in Google Scholar

17. Walstra, P. & Merkus, G.S.M. (1996). Procedure for assessment of the lean meat percentage as a consequence of the new EU reference dissection method in pig carcass classification. Report ID-DLO 96.014, March, pp. 22 Search in Google Scholar