The effect of transport time from the assembly yard to the abattoir and resting time at the abattoir on pork quality

Abstract

Fortin, A. 2002. The effect of transport time from the assembly yard to the abattoir and resting time at the abattoir on pork quality. Can. J. Anim. Sci. 82: 141-150. Over 1900 pigs, supplied by two producers, were first delivered to an assembly yard and then transported to a commercial abattoir. Transport times were 50 min and 2 h, and resting periods at the abattoir were < 30 min, 3 h and 6 h. Times were chosen to represent normal practices in Ontario. The colour and structure of the boneless loins were assessed subjectively 24 h postmortem.The shorter (50 min) transport time was associated with the highest (P ≤ 0.05) incidence of pale and soft/exudative loins. A longer transport time reduced the incidence of pale and soft/exudative loins; it also increased (P ≤ 0.05) the incidence of dark and firm/dry loins; particularly during winter. A resting period of < 30 min resulted in the highest (P ≤ 0.01) incidence of pale and soft/exudative loins. A 3 h resting period significantly improved (P ≤ 0.01) quality by reducing the incidence of pale loins and soft/exudative loins. Extending the resting period from 3 h to 6 h provided inconsistent improvements in quality due to interactions with season (P ≤ 0.05) and producer/management (P ≤ 0.05). Considering transport time and resting period together further highlighted the importance of resting period at the abattoir. Three h resting period always improved (P ≤ 0.05) quality regardless of transport time, season or producer.Key words: Transport, resting period, pork quality, pale, soft and exudative, DFD Fortin, A. 2002. Incidence de la durée du transport entre le parc de groupage et l'abattoir et de la période de repos sur la qualité de la viande porcine. Can. J. Anim. Sci. 82: 141-150. Plus de 1 900 porcins fournis par deux éleveurs ont été livrés à un parc de groupage puis acheminés à un abattoir commercial. Le transport a duré soit 50 minutes, soit 2 heures et on a laissé les animaux se reposer pendant moins de 30 minutes, 3 heures ou 6 heures, c'est-à-dire le laps de temps correspondant à la pratique usuelle dans les abattoirs de l'Ontario. Les auteurs ont ensuite évalué subjectivement la couleur et la texture de la longe désossée 24 heures après l'abattage. Le transport le plus bref (50 minutes) est associé à la plus forte incidence (P ≤ 0,05) de viande pâle, molle et exsudative. Un plus long transport atténue l'incidence de la viande pâle, molle et exsudative, mais augmente (P ≤ 0,05) celle de viande à coupe sombre, surtout en hiver. Une période de repos inférieure à 30 minutes entraîne la plus forte incidence de viande pâle, molle et exsudative (P ≤ 0,01). Quand on l'augmente à 3 heures, la période de repos améliore sensiblement (P ≤ 0,01) la qualité de la longe en réduisant l'incidence de viande pâle, molle et exsudative. Si on prolonge le repos à 6 heures, les amélio-rations au niveau de la qualité deviennent incohérentes, à cause d'une interaction avec la saison (P ≤ 0,05) et les méthodes d'éle-vage (P ≤ 0,05). L'analyse des données sur la durée du transport e...

Effect of rearing system and mixing at loading on transport and lairage behaviour and meat quality: comparison of free range and conventionally raised pigs

“…Meat quality results are, of course, affected by the preslaughter handling procedures used, and there were differences between the two experiments in fasting time and duration of transport, which were longest in the comparison between outdoor and conventionally raised pigs. Both Barton Gade (1997) and Fortin (2002) showed that longer pre-slaughter handling periods led to higher incidences of dark, firm and dry (DFD) muscle and lower incidences of PSE muscle, and the lower environmental temperatures during transport in the previous study (Barton Gade, 2008) would also have tended to increase energy expenditure during transport to maintain body temperature, thus making quality deviations in ultimate pH more likely.…”

Effects of lairage time on welfare indicators, energy metabolism and meat quality of pigs in Beijing

“…In addition, the muscle glycogen consumption rate data showed that lairage decreased glycolysis in early stage postmortem muscle. This might be the reason why preslaughter rest improved meat quality and reduced PSE meat incidence (Fortin, 2002).…”

Road transport of cattle, swine and poultry in North America and its impact on animal welfare, carcass and meat quality: A review

“…Similarly, it has been observed that pigs hauled very short distances (b30 min) are more difficult to handle at the plant and may produce pork meat of lower quality (PSE) than pigs transported longer distances (Grandin, 1994). However, pigs transported for durations >2 h may be more likely to produce DFD meat, particularly during winter, due to the effect of long-term stress on muscle glycogen stores (Brown et al, in press-b;Fortin, 2002;Goumon et al, in press;Leheska, Wulf, & Maddock, 2003). However, a recent meta-analysis of 27 studies assessing the effects of several preslaughter factors, including transport time on pork quality traits, revealed that transport duration only had an effect on drip loss and that this effect was only related to its interaction with fasting duration (Salmi et al, 2011).…”