Influence of preslaughter muscle temperature on muscle metabolism and meat quality in anesthetized pigs of different halothane genotypes.

Abstract

Preslaughter muscle temperature in anesthetized pigs of different halothane genotypes (NN, Nn, and nn) was raised or lowered during a 45-min period of anesthesia. The different treatments produced muscle and rectal temperature differentials of 1.5 to 2 degrees C across genotypes. Blood and muscle biopsy samples were taken during the period of anesthesia, to study muscle energy metabolism by measuring different metabolites. After slaughter, the same metabolites and some meat quality characteristics were determined. An increased muscle temperature resulted in lower (P < .01) glycogen concentrations at slaughter and an increased (P < .05) glycogen, creatine phosphate, and ATP breakdown after slaughter in the muscles of these two halothane genotypes. However, the muscle metabolism of NN pigs was not affected by a higher temperature. The muscle metabolism of Nn pigs was more similar to that of NN pigs at low preslaughter temperatures. Elevated temperatures shifted the muscle metabolism of Nn pigs toward that of nn pigs. Water-holding capacity was lowered (P < .01) in all halothane genotypes due to elevated preslaughter muscle temperatures. It was concluded that increases in preslaughter muscle temperature are, in addition to an effect of preslaughter stress conditions, also a causative factor in enhancing ante- and postmortem muscle metabolism. This effect was more pronounced in Nn and nn pigs. Meat quality was influenced negatively in all genotypes by an increased muscle temperature, but more in NN and Nn pigs than in nn pigs. Lowering preslaughter muscle temperatures had the greatest advantage of improving meat quality in NN and Nn pigs.

Verification of the exponential model of body temperature decrease after death in pigs

“…Unfortunately, we were unable to find any literature report on normal eyeball temperature in pigs. We refrained from performing an experiment in vivo, assuming that the mean values of a = 15.2 • C and T E = 21.0 • C provide a reliable T D or normal physiological temperature in pig eyeball of 36.2 • C. That temperature might be a bit higher in pigs than in humans since the body temperature in pigs is reported (Prost, 1985;Klont & Lambooy, 1995;Hanneman et al 2004) to be within 38-40 • C, whereas in humans it is commonly recognized as 36.6-37.5 • C.…”

“…The extrapolated temperature at death in the rectum (41.5 • C) and in the muscles (41.3 • C) appears to be higher than physiological temperature. Veterinary reports (Prost, 1985;Klont & Lambooy, 1995;Hanneman et al 2004) quote pig temperature as ranging from 38.0 to 40.0 • C in the rectum and from 38.5 to 40.2 • C in the muscles. These values are slightly lower than those obtained by extrapolation from our single-exponential model.…”

Estimating the Magnitude of the Pse Problem in Poultry

“…Work in other meat producing animals, especially pork, has revealed that the problem is hereditary and associated with the halothane gene (Boles ef al. 1992;Klont and Lambooy 1995). Research examining environmental factors affecting the rate of PSE in poultry should also be useful to the industry.…”

Pork Softness Assessed Subjectively and Objectively Using Vacuum‐induced Changes in Reflectance

“…1996). PSE pork also originates from normal pigs as a result of environmental factors before and after slaughter (Klont and Lambooy 1995).…”