<abstract xmlns="http://www.w3.org/1999/xhtml"> The aim of this study was to determine the effect of gender, stocking density in the transport vehicle, lairage time and season on the incidence of skin lesions on pig carcasses and PSE and DFD meat. Skin lesions on carcasses (480, in total) were assessed according to the Welfare Quality® protocol (2009). The pH and temperature measurements were performed 45 minutes after slaughter. The group of carcasses with skin lesions score 2 had significantly higher incidence of PSE and DFD meat compared to the groups of carcasses with skin lesions score 0 and 1. With regard to gender, there were no differences in meat quality parameters, as well as for the incidence of skin lesions and PSE and DFD meat. The results showed that a space allowance lower than 0.3 m2/100 kg and higher than 0.5 m2/100 kg pig had a detrimental effect to animal welfare and meat quality. Lairage time affected meat quality parameters, incidence of skin lesions score and PSE and DFD meat, where after long lairaging (> 17 h) mean pH45 and t45 values became significantly higher, as well as the incidence of skin lesions and DFD meat. After short lairaging (&lt; 1 h) mean pH45 value became significantly lower, while mean t45 value and the incidence of PSE meat became significantly higher. A significantly higher number of skin lesions on the carcass were observed in winter compared to all other seasons. High temperatures during summer and low temperatures during winter had a negative influence on meat quality parameters and incidence of PSE and DFD meat.</abstract>

The aim of this study was to determine the effect of gender, stocking density in the transport vehicle, lairage time and season on the incidence of skin lesions on pig carcasses and PSE and DFD meat. Skin lesions on carcasses (480, in total) were assessed according to the Welfare Quality® protocol (2009). The pH and temperature measurements were performed 45 minutes after slaughter. The group of carcasses with skin lesions score 2 had significantly higher incidence of PSE and DFD meat compared to the groups of carcasses with skin lesions score 0 and 1. With regard to gender, there were no differences in meat quality parameters, as well as for the incidence of skin lesions and PSE and DFD meat. The results showed that a space allowance lower than 0.3 m2/100 kg and higher than 0.5 m2/100 kg pig had a detrimental effect to animal welfare and meat quality. Lairage time affected meat quality parameters, incidence of skin lesions score and PSE and DFD meat, where after long lairaging (> 17 h) mean pH45 and t45 values became significantly higher, as well as the incidence of skin lesions and DFD meat. After short lairaging (< 1 h) mean pH45 value became significantly lower, while mean t45 value and the incidence of PSE meat became significantly higher. A significantly higher number of skin lesions on the carcass were observed in winter compared to all other seasons. High temperatures during summer and low temperatures during winter had a negative influence on meat quality parameters and incidence of PSE and DFD meat.

The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat

Department of Food Hygiene and Technology of Animal Origin, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia

Department of Animal Husbandry, Faculty of Agronomy Čačak University of Kragujevac, 32000 Čačak, Serbia

Acta Veterinaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The aim of this study was to determine the effect of gender, stocking density in the transport vehicle, lairage time and season on the incidence of skin...

The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat

Online veröffentlicht: 28. Juni 2016

Seitenbereich: 172 - 186

Eingereicht: 05. Dez. 2015

Akzeptiert: 06. Apr. 2016

DOI: https://doi.org/10.1515/acve-2016-0015

Schlüsselwörter
pigs, pre-mortem conditions, skin lesions, PSE meat, DFD meat

© by Nikola1 Čobanović

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat

Online veröffentlicht: 28. Juni 2016

Seitenbereich: 172 - 186

Eingereicht: 05. Dez. 2015

Akzeptiert: 06. Apr. 2016

DOI: https://doi.org/10.1515/acve-2016-0015

Schlüsselwörterpigs, pre-mortem conditions, skin lesions, PSE meat, DFD meat

© by Nikola1 Čobanović

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
pigs, pre-mortem conditions, skin lesions, PSE meat, DFD meat