Influence of the time of housing on the quality of pig meat
2011
Imrich, I., Slovak Agricultural University, Nitra (Slovak Republic). Department of Veterinary Disciplines | Mlynek, J., Slovak Agricultural University, Nitra (Slovak Republic). Department of Animal Husbandry | Bobček, B., Slovak Agricultural University, Nitra (Slovak Republic). Department of Animal Husbandry | Győrödy, Z., Slovak Agricultural University, Nitra (Slovak Republic). Department of Animal Husbandry | Mlyneková, E., Slovak Agricultural University, Nitra (Slovak Republic). Department of Animal Husbandry | Maďarová, Ľ., Slovak Agricultural University, Nitra (Slovak Republic). Department of Professional Language Education | Moravcová, Ľ., Slovak Agricultural University, Nitra (Slovak Republic). Department of Professional Language Education | Mrázová, J., Slovak Agricultural University, Nitra (Slovak Republic). Department of Human Nutrition
In the experiment, 367 hybrid meat pigs were tested. Transport of all observed pigs took 1 hour to get to a slaughterhouse. The housing period of the observed groups in the slaughterhouse took 1, 2, 4, 12, 13, 14, 16, 17, and 41 hours. The pH value was measured in the Musculus longissimus dorsi (MLD) as well as in Musculus semimembranosus in the thigh meat (MSM) 45 minutes after slaughter. The highest average pH MLD value (6.36) was recorded in the group of pigs that were housed in the slaughterhouse for the shortest period of time. The average pH MLD value in pigs with the shortest period of housing was statistically arguably higher (P is less than 0.01) in comparison with the groups that were housed in the slaughterhouse from 4 – 17 hours. The group of pigs with the shortest housing period of time had also achieved the highest average value (6.45 +/- 0.27) of the pH MSM indicator. Compared to that group, a provably lower average of pH MSM values were recorded in groups with the length of housing 13, 14, and 17 hours (P is less than 0.01). It has resulted from the experiment that after a short - lasting transport it is desirable, in terms of pork quality, to slaughter the animals as soon as possible after their arrival to the slaughterhouse. An animal that is slaughtered after a 12- hour housing might mean a threat for the increased occurence of the PSE meat due to the consequence of stress caused during the stay in the slaughterhouse.
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