Effect of lairage conditions and time on pork quality (a review)
2012
Baltić, M.Ž., Faculty of Veterinary Medicine, Belgrade (Serbia) | Dokmanović, M., Faculty of Veterinary Medicine, Belgrade (Serbia) | Karabasil, N., Faculty of Veterinary Medicine, Belgrade (Serbia) | Hristov, S., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Marković, R., Faculty of Veterinary Medicine, Belgrade (Serbia) | Glamočlija, N., Faculty of Veterinary Medicine, Belgrade (Serbia) | Todorović, M., Faculty of Veterinary Medicine, Belgrade (Serbia)
Since pigs spend some time in a lairage, it is necessary to pay attention to the conditions in which animals are, and which affect the welfare and meat quality of pigs. In practice, lairage time differs, but it is recommended to be 2-3 hours. Too short lairage time adversely affects pork quality because meat has a lower pH, higher temperature, lower WHC, brighter color, which is recognized as PSE meat. On the other hand, too long lairage time also is not desirable, due to increased incidence of damaged carcasses and DFD meat. Therefore, it is necessary to know and follow recommendations regarding lairage conditions.
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