The transport distance have a significant impact on the levels of stress burden on animals before slaughter and have an impact on veterinary decision-making about meat edibility and also on the quality of slaughtered animal meat. The objective of the study was to determine live weight, dress weight and body weight loss during transportation of different sex group of pigs into the Slaughtering house. The body weight loss during preslaughter treatment of animals was recorded and carcass value traits were assessed in details. Relationship between pig live weight and dress weight was reported as dress weight = 1.06 + 0. 73 live weight. There were significant effect of sex and transport distance on live weight at slaughter, carcass weights and dressing percentage (p<0.01). Pigs given the short transport (4 Km) lost 23.01 % and pigs given the long transport (90 Km) 29.37% of their initial live weight. Overall, dressing percentage was negatively correlated with the percentage loss of live weight in transport (P<0.01). As conclusion, long transportation of the pigs is a great stress factor and has adverse effects on the live weight of the pigs.

2Keells Food Products PLC, Ja-ela, Sri Lanka Changes in physico-chemicals, microbial and sensory quality of newly formulated veggie burgers prepared from rice flour, wheat flour with (RW5E) and without (RI0E) fat emulsion, rice flour isolated soya protein (ISP) with (RI5E) and without (RI0E) fat emulsion were periodically analyzed during frozen storage at -18 0 C for 90 days. Sensorial attributes were altered with fat emulsion and rice flour wheat flour addition (p<0.05). RW5E was found to be the best sample based on sensory method. Further proximate analysis revealed that RW5E had gained 51. 68% moisture, 8.38% fat, 48.33% TS, 36.84% ONF and 3.1% ash after 90 days of storage and RW5E was the best option to lessen purge and increase WHC followed by others. The results of microbial, pH and peroxide value indicated that all four products were well within the recommended standards. This study indicated that the addition of RW5E to veggie burger exhibited reasonable shelf-life and acceptable in terms of nutritional value and sensory attributes.

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