Journal
MEAT SCIENCE
Volume 86, Issue 4, Pages 938-944Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2010.07.020
Keywords
Drip loss; Glycolytic potential; Handling; Lactate; Pre-slaughter
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Funding
- Elanco Animal Health, Greenfield, IN
- PIC, Hendersonville, TN
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Two experiments (Exp.1, n=80; Exp.2, n=144) were conducted to determine the effects of pre-slaughter pig management on pork quality by monitoring blood lactate concentration ([LAC]) during marketing. [LAC] was measured at: (1) baseline at farm, (2) post-loading on truck, (3) pre-unloading after transport, (4) post-unloading at plant, (5) post-lairage, (6) post-movement to stun, and (7) exsanguination. Pearson correlations were used to determine relationships between [LAC] and meat quality. Higher [LAC] post-loading or a greater change in [LAC] during loading resulted in increased 24 h pH (P=0.002, P=0.0006, Exp.1; P=0.0001, P=0.01. Exp.2, respectively), decreased L* (P=0.03, P=0.04; P=0.001, P=0.01) and decreased drip loss (P=0.02, P=0.12; P=0.002, P=0.01). Even though improved handling during loading is important to animal well-being, it will not necessarily translate into improved pork quality. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
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