title: Pre-slaughter rectal temperature as an indicator of pork meat quality.
abstract: This study investigates whether rectal temperature of pigs, prior to slaughter, can give an indication of the risk of developing pork with PSE characteristics. A total of 1203 pigs were examined, measuring the rectal temperature just before stunning, of which 794 rectal temperatures were measured immediately after stunning. pH30LT (M. Longissimus thoracis) and temperature of the ham (Temp30Ham) were collected from about 530 carcasses, 30 min after sticking. The results present a significant positive linear correlation between rectal temperature just before and after slaughter, and Temp30Ham. Moreover, pH30LT is negatively correlated with rectal temperature and Temp30Ham. Finally, a linear mixed model for pH30LT was established with the rectal temperature of the pigs just before stunning and the lairage time. This model defines that measuring rectal temperature of pigs just before slaughter allows discovery of pork with PSE traits, taking into account pre-slaughter conditions.
authors: Laboratory for Quality Care in Animal Production, Catholic University Leuven, Kasteelpark Arenberg 30-bus 2456, 3001 Leuven, Belgium. Electronic address: Liesbeth.Vermeulen@biw.kuleuven.be.
authors: L
authors: L
authors: Vermeulen
authors: Laboratory for Quality Care in Animal Production, Catholic University Leuven, Kasteelpark Arenberg 30-bus 2456, 3001 Leuven, Belgium.
authors: V
authors: V
authors: Van de Perre
authors: Laboratory for Quality Care in Animal Production, Catholic University Leuven, Kasteelpark Arenberg 30-bus 2456, 3001 Leuven, Belgium.
authors: L
authors: L
authors: Permentier
authors: Belpork vzw, Koning Albert II-laan 35, Box 54, B-1030 Brussels, Belgium.
authors: S
authors: S
authors: De Bie
authors: Laboratory for Quality Care in Animal Production, Catholic University Leuven, Kasteelpark Arenberg 30-bus 2456, 3001 Leuven, Belgium.
authors: R
authors: R
authors: Geers
mesh_terms: D000003:Abattoirs; D000822:Animal Husbandry / Q000379:methods; D000818:Animals; D001530:Belgium; D001831:Body Temperature; D001833:Body Temperature Regulation; D003433:Crosses, Genetic; D063427:Food Quality; D006863:Hydrogen-Ion Concentration; D016014:Linear Models; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000378:metabolism; D012007:Rectum; D013312:Stress, Physiological; D013315:Stress, Psychological / Q000175:diagnosis* / Q000378:metabolism / Q000503:physiopathology / Q000517:prevention & control; D034421:Sus scrofa / Q000502:physiology* / Q000523:psychology; D013997:Time Factors; D014186:Transportation
keywords: Muscle pH; Muscle temperature; Pig; Rectal temperature; Slaughter