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Effect of external factors before slaughter on meat quality of pigs  [2012]

Mlynek, J., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry Imrich, I., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Veterinary Sciences Mlynekova, E., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry

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Abstract
For consumers as well as meat industry, it is important that the meat will be in good quality. Except genetic predisposition to stress, some changes of meat quality can be caused by stress before slaughter. The aim of the experiment was assess possible influence of pre-slaughter factors on pig meat quality. The meat quality of 1980 meat hybrids of fattening pigs was evaluated. The following pre-slaughter indicators were evaluated: month of slaughter, time of loading, time of transport, time of housing, temperature during housing and time of slaughter. The meat quality was judged on the basis of the pH value measured 45 minutes after the slaughter of animals (pH1). We found out that the meat quality was influenced by month of slaughter. The highest incidence of PSE (pale, soft, exudative) meat in the MLD - musculus longissimus dorsi was found on July. The lowest average pH1 in the MLD was found out on February, it was statistically significant (P less than 0.05) in comparison with other month. The highest incidence of PSE meat in relation to time of loading was detected in 0, 11, 12 a.m. and from 4 to 6 p.m. In the indicator time of slaughter was found out the highest incidence of PSE meat in hours from 3 a.m. to 9 a.m. Duration of transport to the slaughterhouse was maximally 2 hours. The lowest incidence of PSE meat was found out in the groups of pigs which were housed in the slaughterhouse from 1 to 4 hours. In conclusion we can state that the meat quali
ty was markedly influenced of pre-slaughter factors.
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Other subjects

  • vivienda
  • manutention
  • temps
  • carne pse
  • carcass composition
  • saison
  • muscles
  • engraissement
  • republique tcheque
  • composicion de la canal
  • seasons
  • logement
  • carne
  • quality
  • musculos
  • slaughtering
  • estaciones del ano
  • manipulacion
  • qualite
  • estres
  • transport of animals
  • republica checa
  • color
  • housing
  • transport d'animaux
  • couleur
  • transporte de animales
  • duration
  • czech republic
  • abattage d'animaux
  • pse meat
  • muscle
  • temperature
  • sacrificio
  • duree
  • temperatura
  • viande exsudative
  • fattening
  • stress
  • porcin
  • engorde
  • composition de la carcasse
  • swine
  • viande
  • colour
  • tiempo
  • meat
  • ph
  • cerdo
  • duracion
  • handling
  • time
  • calidad

From the journal

Research in Pig Breeding (Czech Republic)

ISSN : 1802-7547

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