Effect of transport, rest period and temperature on pork quality from different countries

Abstract

The aim of the experiment was to assess the pig meat quality in relation to preslaughter conditions and import country. In the experiment, the meat quality of 1980 pigs was evaluated. The animals were divided into three groups according to country of import (Slovakia, Hungary and Netherlands). The following pre-slaughter indicators were evaluated: duration of transport, duration of housing, temperature during housing and transport. The meat quality was judged on the basis of the pH 1 value measured 45 minutes after the slaughter in the musculus longissimus dorsi-pH 1 MLD and in the musculus semimembranosus-pH 1 MSM. The highest frequency of PSE (pale, soft, exudative) meat in the MLD was in the group of pigs imported from Slovakia (24.13 %). These pigs had also statistically significant (P<0.01) the lowest average pH 1 MLD (6.05) in comparison with other imports. The incidence of PSE meat in the MSM was in all evaluated groups above 10 %. Group of pigs from Slovakia had the lowest value of pH 1 MSM (6.23) in comparison with other groups of pigs (P<0.01). Even though the average length of housing in a slaughterhouse was from 11.26 to 15.43 hours high incidence of PSE meat was recorded. However group of pigs with the longest rest period (15.43 hours-Netherlands) had significantly higher pH 1 MLD and pH 1 MSM compared to other imports (P<0.01). From these results can be concluded that the incidence of PSE meat in evaluated groups is relatively high. Prolonging rest period and lower temperatures had positively influence on the incidence of PSE meat and pH value.

The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

“…A texture of a spongy nature was found when the piece of muscle was squeezed. Our results indicate an occurrence considerably higher than that given in the literature which states an occurrence of PSE of 2-30% [11,37].…”

“…Drip loss was higher in PSE meat which showed The results of the measurements taken by instrumental and physical methods correlate statistically significantly with the subjective classification of AD muscles into the PSE group (Table 4) Meat is most often classified as PSE by drip loss and the values of lightness * and pH, though various authors state differing threshold values. Identification of PSE defects is most commonly determined in m. longissimus [4,11,38,39]. There are not so many studies in the literature concerning the Journal of Food Quality 5 detection of PSE in SM and AD muscles as there are regarding detection in m. longissimus.…”

“…This has significant disadvantages, including great variability in the quality of the pork and the difficulties associated with checking quality at the slaughterhouse immediately after slaughter. The application of the routine analytical methods used for the classification of PSE meat defects is debatable when imported meat can be examined around 72 hours postmortem at the earliest, the principal reason being that the majority of parameters such as pH, colour, and drip loss are determined within one and/or 24 hours postmortem [8][9][10][11].…”

Effect of Farm on Productive and Reproductive Performance in Sows of Prestice Black-pied Pig

“…and Mlynek et al (2013) refer to management, housing and feeding technology, mating method and the level of basic herd renewal as the effect of farm. Merks et al (2000) note that the level of farm management can limit the genetic potential of reproductive performance in sows.…”

Effect of Birth Weight of Piglets on Their Growth Ability, Carcass Traits and Meat Quality

“…Such animals are characterized by a worse meat quality at slaughter. Litter size is in a negative correlation with survivability of piglets from birth to weaning, weight gains before weaning and weaning weight of piglets (Milligan et al, 2002;Damgaard et al, 2003;Mlynek et al, 2013;Horký 2014). Surek et al (2014) also proved that increased birth weight is associated with higher weaning weight of piglets with statistical significance (P ≤ 0.05).…”