The effects of pre-slaughter pig management from the farm to the processing plant on pork quality.
Two experiments (Exp.1, n=80; Exp.2, n=144) were conducted to determine the effects of pre-slaughter pig management on pork quality by monitoring blood lactate concentration ([LAC]) during marketing. [LAC] was measured at: (1) baseline at farm, (2) post-loading on truck, (3) pre-unloading after transport, (4) post-unloading at plant, (5) post-lairage, (6) post-movement to stun, and (7) exsanguination. Pearson correlations were used to determine relationships between [LAC] and meat quality. Higher [LAC] post-loading or a greater change in [LAC] during loading resulted in increased 24h pH (P=0.002, P=0.0006, Exp.1; P=0.0001, P=0.01, Exp.2, respectively), decreased L* (P=0.03, P=0.04; P=0.001, P=0.01) and decreased drip loss (P=0.02, P=0.12; P=0.002, P=0.01). Even though improved handling during loading is important to animal well-being, it will not necessarily translate into improved pork quality.
Edwards
L N
LN
Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171, USA.
Grandin
T
T
Engle
T E
TE
Ritter
M J
MJ
Sosnicki
A A
AA
Carlson
B A
BA
Anderson
D B
DB
D000822:Animal Husbandry / Q000379:methods*; D000818:Animals; D005524:Food Technology; D019344:Lactic Acid / Q000097:blood*; D008460:Meat / Q000032:analysis* / Q000592:standards; D013312:Stress, Physiological; D013552:Swine; D014186:Transportation
D019344:Lactic Acid