Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs

Abstract

Abstract. This study investigated the interactive effects of weather conditions, transportation time and loading density on carcass damages and meat quality traits of market-weight pigs under commercial conditions. The following pork quality parameters were measured: pH and temperature; colour; drip, thawing and cooking loss; and textural traits. Pigs were assigned to one of eight groups arranged in a 2 × 2 × 2 factorial design according to the weather conditions (hot and cold), transportation time (short and long) and loading density (high and low). A three-way ANOVA and Tukey's post-test (multiple comparisons) were performed to assess the differences between groups in examined pork quality traits. Pigs exposed to short transportation (∼ 20 min) at high loading density (0.29 m2/100kg) during hot weather conditions produced meat with the lowest initial and ultimate meat pH value and sensory colour scores, and the highest initial temperature and the occurrence of pale, soft and exudative pork. The occurrence of pale, soft and exudative pork was reduced 5-fold during hot weather conditions when pigs were exposed to longer transportation (∼ 210 min) and low loading density (0.53 m2/100kg). Pigs exposed to short transportation (∼ 20 min) at high loading density (0.41 m2/100kg) during cold weather conditions produced the highest quality pork (the highest percentage of red, firm and non-exudative pork) characterised by lowest drip loss and b∗ value and the highest sensory colour scores. The highest percentages of carcass damages were recorded in pigs exposed to both low (0.50 m2/100kg) and high (0.33 m2/100kg) loading density during long transportation (∼ 210 min) in cold weather conditions. In conclusion, weather conditions and loading density are of greater importance for the occurrence of carcass damages and pork quality variation than transportation time.

Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review

“…Čobanovic et al [40] (Serbia) found that pigs exposed to short transportation durations (approximately 20 min) at a high loading density (0.29 m 2 /100 kg) during hot weather conditions (summer temperatures ranging from 34.5 to 35.2 °C with humidity levels of 87.3-88.8%) produced meat with the lowest initial and ultimate pH values, as well as sensory color scores. Additionally, these pigs had the highest initial temperature and a prevalence of PSE (66.7%) pork [15,41].…”

“…This pork also showed the lowest drip loss and b* values and the highest sensory color scores. According to Čobanovic et al [40], the weather conditions and loading density play a more crucial role in carcass damage and pork quality variations than the transportation time.…”

“…Zaboli et al [18] identified three mechanisms explaining AHS or CHS: (1) a rapid pH drop during and after slaughter due to glycogen conversion, leading to increased lactic acid accumulation, especially when the muscle temperature is high, resulting in lower WHC of muscle; (2) acceleration of panting (open-mouth breathing) to dissipate body heat, increasing CO 2 exhalation and the pH drop in the blood, initiating metabolic acidosis in skeletal muscle; and (3) the reactive oxygen species produced by HS increase oxidative stress in birds, damaging the structure and functions of enzymes that regulate sarcoplasmic calcium levels in muscles, accentuating energy expenditure due to constant muscle contractions. [40], the weather conditions and loading density play a more crucial role in carcass damage and pork quality variations than the transportation time. Gajana et al [41] (South Africa) found that pigs transported on a lorry for a longer duration (>2 h) in a smaller floor area (0.35 m 2 /100 kg) were more likely to develop PSE meat during the summer (43%) and fall (68%), which are considered hot and humid seasons.…”

What is Meat in Serbia?

“…Therefore, evaluating the stress in livestock through the appropriate indicators and eliminating factors that cause stress-induced responses . The important issue is how these situations influence products and their acceptability, as poor welfare led to some important defects such as the death of animals, body weight loss, carcass lesions and composition, and meat quality defects, i.e., pale, soft, exudative (PSE) and dark, firm, dry (DFD) meats (Čobanović et al, 2019;Čobanović et al, 2021;Čobanović et al, 2023;Karabasil et al, 2017;Urrea et al, 2021;Vicic et al, 2021;Zappaterra et al, 2022). According to (Čobanović et al, 2023), carcass lesions (severe, moderate or low) are connected with alterations in blood measurements in slaughtered pigs and compromised animal welfare, affected by both animal characteristics and pre-slaughter conditions.…”

Effect of loading density and weather conditions on animal welfare and meat quality of slaughter pigs

“…Thus, the EU’s 8-hour standard is not suitable. In addition, effects of the interaction between stocking density and air temperature on animal welfare parameters and carcass and meat quality of pigs have not been reported yet [ 18 ].…”