The effectiveness of examining early post-mortem musculature to predict ultimate pork quality

Kauffman, R. G.; Sybesma, Wilbert; Smulders, F. J. M.; Eikelenboom, G.; Engel, B.; Laack, R. L. J. M. Van; Hoving-Bolink, A.H.; Sterrenburg, P.; Nordheim, Erik V.; Walstra, P.; Wal, Pranay

doi:10.1016/0309-1740(93)90078-v

Cited by 108 publications

(68 citation statements)

References 12 publications

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“…Also, results of the pH measurements 24 h after slaughter are correct and among others point to proper treatment before slaughter. The obtained results of pH and the electrical conductivity confirmed that in the studied population, there were no deviations in the meat quality between the types PSE and DFD (Kauffman et al, 1993;Fischer, 2001;Homsi and Francisco, 2003). The degree of the tissular acidification is strictly related to the colour and drip loss.…”

Section: Quality Traits Of Longissimus Lumborum and Triceps Brachii Msupporting

confidence: 78%

Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality, and fatty acid profile in pigs

Lisiak¹,

Grześkowiak²,

Borzuta³

et al. 2013

CZECH J ANIM SCI

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ABSTRACT:The study was conducted on 32 hybrids of (Polish Large White × Danish Landrace) × Duroc breeds fed similar energy content feed, however differing in fat diet supplements. The animals were divided into four groups in which the following fat supplements were added to the feed: A -rapeseed and linseed oils, B -rapeseed and fish oils + swine fat, C -linseed and fish oils, D -rapeseed and linseed oils + lard. The carcass slaughter value was estimated and physicochemical and sensory traits of longissimus lumborum (LL) and triceps brachii (TB) muscles were determined. The content of fatty acids in the subcutaneous fat of the loin as well as in the raw LL and TB muscles was estimated as well. It was shown that there were no significant differences in the range of slaughter value traits and meat quality between the groups. However, it was found that different kinds of supplemented fat had a different effect on the content of the polyunsaturated fatty acids in the backfat and in the raw LL muscle. The lowest level of fatty acids characterized the group of pigs fed with supplements consisting of rapeseed and fish oils + lard. The highest values were detected among fatteners supplemented with linseed. The kind of supplemented fat affected the changes in the level of PUFA n-3 fatty acids, especially the linolenic acid C18:3 in backfat. The n-6/n-3 ratio in pigs fed with a greater share of linseed (C and D groups) was better (about 3) than in pigs which obtained a greater portion of rapeseed and fish oils (about 5.5). In both the muscles and fat of fatteners from groups B and C the DHA content was 2-3 times higher than in A and D groups. Higher EPA content was found in the TB muscle.

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Section: Quality Traits Of Longissimus Lumborum and Triceps Brachii Msupporting

confidence: 78%

Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality, and fatty acid profile in pigs

Lisiak¹,

Grześkowiak²,

Borzuta³

et al. 2013

CZECH J ANIM SCI

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“…Results on meat quality from intensively vs. extensively reared pigs have been reported (Warriss et al 1983; Van der Wal et al 1993;Barton-Gade 1995;Enfält et al 1997), but do not agree. Furthermore, these studies concerned pigs that were reared outdoors.…”

mentioning

confidence: 99%

“…The percentage drip loss was measured on a LM sample after a 42 h storage period on polystyrol foam trays, which were covered with oxygen permeable stretch foil at 0-2°C. Pale, soft, exudative meat was defined according to the criteria of Kauffman et al (1993) with Hunter L* values > 58 and a drip loss > 5%.…”

Section: Meat Quality Variablesmentioning

confidence: 99%

Influence of housing conditions on responses of pigs to preslaughter treatment and consequences for meat quality

Geverink¹,

Jong²,

Lambooij³

et al. 1999

Can. J. Anim. Sci.

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. 1999. Influence of housing conditions on responses of pigs to preslaughter treatment and consequences for meat quality. Can. J. Anim. Sci. 79: 285-291. The effects of housing conditions on behavioural and cortisol responses during preslaughter treatment, as well as the consequences for meat quality, were studied in 48 slaughter pigs. Pigs were either raised in intensive housing conditions ("standard" treatment: standard farrowing crates (4.2 m 2 ) followed by standard rearing pens (0.5 m 2 /pig) and fattening pens (0.8 m 2 /pig) or in extensive conditions ("enriched" treatment: larger farrowing pens (7.2 m 2 ) followed by larger rearing and fattening pens (both 1.2 m 2 /pig), all provided with straw).No differences in behaviour during transport or in any of the meat quality variables were found between treatments. During preslaughter handling, stockmen needed significantly less time to load pigs from standard housing conditions (standard: 56.8 ± 11.9 s; enriched: 93.7 ± 12.5 s). Standard pigs may have been more motivated to leave their pens in order to explore another environment than pigs from the enriched housing pens. Rise in salivary cortisol levels due to transport (standard: 6.68 ± 0.80 ng mL -1 ; enriched: 3.63 ± 0.58 ng mL -1 ) was difficult to interpret as omission of straw during the hours prior to transport apparently led to high baseline cortisol levels in enriched pigs (8.63 ± 1.27 ng mL -1 vs. 2.60 ± 0.37 ng mL -1 in standard pigs). The extensive housing system should be preferred as it is known to have positive effects on pig welfare, and does not lead to impaired meat quality. On ne relevait aucune différence de comportement en cours de transport ni parmi les variables de qualité de la viande entre les deux régimes de logement. Durant les manipulations préabattage, les préposés prenaient significativement moins de temps pour charger les porcs produits en conditions de logement standards, soit 56,8 ± 11,9 s contre 93,7 ± 12,5 s pour les porcs élevés dans le régime enrichi. Les porcs élevés en régime standard pourraient avoir été davantage motivés que ceux de l'autre groupe à quitter leur parquet pour explorer d'autres environnements. L'élévation des niveaux salivaires de cortisol en cours de transport, soit 6,68 ± 0,80 ng mL -1 pour les porcs du groupe standard contre 3,63 ± 0,58 ng mL -1 pour ceux du groupe enrichi, est difficile à interpréter vu que chez ces derniers l'absence de litière paillée dans les heures précédant le chargement s'était traduite par des niveaux de base plus élevés du cortisol, soit 8,63 ± 1,27 ng mL -1 contre 2,60 ± 0,37 ng mL -1 pour ceux de l'autre groupe. Le régime de logement élargi devrait avoir la préférence étant donné les effets positifs qu'il a sur le bien-être des porcs et qu'il n'entraîne pas de baisse de la qualité de la viande.Mots clés: Comportement, logement, qualité de la viande, physiologie, porc, abattage Increased public interest in meat from welfare-friendly systems has led to an increased number of farms that rear pigs in extensive housing conditions...

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“…0.05) values, corresponding not to pale, soft and exudative meat (pH at 2 h ,5.8) or dark, firm and dry meat (pH at 24 h .6) but red firm and non-exudative meat (pH at 24 h ,6) (Kauffman et al, 1993;Toldra and Flores, 1999).…”

Section: Carcass Characteristicsmentioning

confidence: 97%

Effect of the inclusion of food waste in pig diets on growth performance, carcass and meat quality

Márquez

Ramos

2007

Animal

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Food waste from fish and fruit shops was used as an alternative to the grain in grower-finisher pig diets. Two diets were formulated on an iso-nutrient basis (14 MJ digestible energy per kg, 160 g crude protein per kg on a dry-matter basis) to contain 0 g of food waste per kg in the control diet and 50 g of fish-shop waste per kg and 120 g of fruit-shop waste per kg in the experimental diet. In the study, 28 pigs per diet (seven pigs per pen) were fed ad libitum from 20 kg to 100 kg, then, they were slaughtered and the carcass characteristics determined. The inclusion of food waste in the diet had no significant effect (P . 0.05) on average daily feed intake (2.12 v. 2.20 kg/day), average daily gain (0.74 v. 0.78 kg/day), or gain/feed (0.35 v. 0.35 kg per kg). In the case of the experimental diet, backfat thickness was significantly lower (18.0 v. 21.3 mm, P , 0.01). The results of the taste test indicated that the meat from food waste-fed pigs had acceptable organoleptic quality although a very light aroma to fish was observed in the bacon (P , 0.01).It was concluded that food waste from the fish and fruit shops could be included in grower-finisher pig diets without any detrimental effect on growth performance and only minor effects on carcass characteristics and meat quality.

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The effectiveness of examining early post-mortem musculature to predict ultimate pork quality

Cited by 108 publications

References 12 publications

Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality, and fatty acid profile in pigs

Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality, and fatty acid profile in pigs

Influence of housing conditions on responses of pigs to preslaughter treatment and consequences for meat quality

Effect of the inclusion of food waste in pig diets on growth performance, carcass and meat quality

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