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Effect of stunning conditions on occurence of PSE defects in hams of rn+/RN- pigs

Franck, M; Svensson, M; von Seth, G; Josell, Åsa LU ; Figwer, P; Poirel, MT and Monin, G (2003) In Meat Science 64(4). p.351-355
Abstract
Pigs of the same genetic type at the RN and HAL loci, i.e. rn(+) RN-/NN were reared in similar conditions of feeding and housing. They were slaughtered in two abattoirs (referred to as A1 and A2) using a mixture of air (30%) and CO2 (70%), at a rate of 300 pigs per hour per slaughterline. One hundred and thirty-two pigs from I I farms were slaughtered in A I using a corusinga restrainer and 127 pigs from 5 farms were slaughtered in A2 with the backloading technique. pH at 40 min, 2.5 h and 24 h after slaughter and colour (L*, a*, b*) at 24 h after slaughter were measured in the semimembranosus muscle. Meat quality of the ham was scored as follows: 1, no PSE-zone; 2, doubtful; 3, PSE-zones in the semimembranosus and sometimes on the... (More)
Pigs of the same genetic type at the RN and HAL loci, i.e. rn(+) RN-/NN were reared in similar conditions of feeding and housing. They were slaughtered in two abattoirs (referred to as A1 and A2) using a mixture of air (30%) and CO2 (70%), at a rate of 300 pigs per hour per slaughterline. One hundred and thirty-two pigs from I I farms were slaughtered in A I using a corusinga restrainer and 127 pigs from 5 farms were slaughtered in A2 with the backloading technique. pH at 40 min, 2.5 h and 24 h after slaughter and colour (L*, a*, b*) at 24 h after slaughter were measured in the semimembranosus muscle. Meat quality of the ham was scored as follows: 1, no PSE-zone; 2, doubtful; 3, PSE-zones in the semimembranosus and sometimes on the internal flexor muscles; 4, PSE-zones in all the flexor muscles. The muscle pH value was higher in A2 than in A I at 40 min post mortem (P < 0.01), but not at 2.5 and 24 h. L* (P < 0.001) and b* (P < 0.05) were higher in A 1 than in A2. There was a remarkable difference in meat quality scores, with 50% of the hams scoring 3 or 4 in A1, vs 13% in A2. Lairage time before slaughter affected (P < 0.01) the pH value at 2.5 h (5.69 vs 5.93). The values of pH1 and pH2.5 decreased with increasing the meat quality score. The values of L* and b* increased markedly with the score. The results of the present study indicate that the method of bringing the slaughter pigs to the stunning device affects the frequency and importance of PSE meat in the ham. The automated driving of groups of animals to the stunning machine combined with the backloading of a nacelle, compared to a traditional system driving pigs in single file using electrical goads and a restrainer was beneficial with respect to both meat quality and animal welfare. (C) 2003 Elsevier Science Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
slaughter, stress, PSE, meat quality, pig
in
Meat Science
volume
64
issue
4
pages
351 - 355
publisher
Elsevier
external identifiers
  • wos:000182325100003
  • scopus:0037411791
ISSN
1873-4138
DOI
10.1016/S0309-1740(02)00170-5
language
English
LU publication?
yes
id
f2d9c936-7603-4089-848f-a4c698775488 (old id 312979)
date added to LUP
2007-09-03 08:43:11
date last changed
2018-05-29 09:42:58
@article{f2d9c936-7603-4089-848f-a4c698775488,
  abstract     = {Pigs of the same genetic type at the RN and HAL loci, i.e. rn(+) RN-/NN were reared in similar conditions of feeding and housing. They were slaughtered in two abattoirs (referred to as A1 and A2) using a mixture of air (30%) and CO2 (70%), at a rate of 300 pigs per hour per slaughterline. One hundred and thirty-two pigs from I I farms were slaughtered in A I using a corusinga restrainer and 127 pigs from 5 farms were slaughtered in A2 with the backloading technique. pH at 40 min, 2.5 h and 24 h after slaughter and colour (L*, a*, b*) at 24 h after slaughter were measured in the semimembranosus muscle. Meat quality of the ham was scored as follows: 1, no PSE-zone; 2, doubtful; 3, PSE-zones in the semimembranosus and sometimes on the internal flexor muscles; 4, PSE-zones in all the flexor muscles. The muscle pH value was higher in A2 than in A I at 40 min post mortem (P &lt; 0.01), but not at 2.5 and 24 h. L* (P &lt; 0.001) and b* (P &lt; 0.05) were higher in A 1 than in A2. There was a remarkable difference in meat quality scores, with 50% of the hams scoring 3 or 4 in A1, vs 13% in A2. Lairage time before slaughter affected (P &lt; 0.01) the pH value at 2.5 h (5.69 vs 5.93). The values of pH1 and pH2.5 decreased with increasing the meat quality score. The values of L* and b* increased markedly with the score. The results of the present study indicate that the method of bringing the slaughter pigs to the stunning device affects the frequency and importance of PSE meat in the ham. The automated driving of groups of animals to the stunning machine combined with the backloading of a nacelle, compared to a traditional system driving pigs in single file using electrical goads and a restrainer was beneficial with respect to both meat quality and animal welfare. (C) 2003 Elsevier Science Ltd. All rights reserved.},
  author       = {Franck, M and Svensson, M and von Seth, G and Josell, Åsa and Figwer, P and Poirel, MT and Monin, G},
  issn         = {1873-4138},
  keyword      = {slaughter,stress,PSE,meat quality,pig},
  language     = {eng},
  number       = {4},
  pages        = {351--355},
  publisher    = {Elsevier},
  series       = {Meat Science},
  title        = {Effect of stunning conditions on occurence of PSE defects in hams of rn+/RN- pigs},
  url          = {http://dx.doi.org/10.1016/S0309-1740(02)00170-5},
  volume       = {64},
  year         = {2003},
}