The effect of different pre-slaughter procedures on behavioural, blood parameters, meat quality traits and raw ham defect were evaluated on 120 pigs reared in one farm and delivered in groups of 40 subjects to three slaughterhouses. Due to the different attitude of the personnel involved, differences in handling were evident at loading and at unloading where the difficulties to drive the pigs increased the behavioural events. Blood analysis parameters showed that different resting time did not reduce the physical stress experienced by the pigs, which seems related “per se” to loading, journey condition and unloading and not to the different handling procedures applied in each slaughter plant. Among the meat quality traits measured , the rate and the extent of post mortem pH decline and L* and a* coordinates were affected by the slaughterhouse. The presence and the seriousness of the veining defect were significatively affected by the slaughterhouse condition, while the “red skin” defect did not varied accordingly to the plant. The results of the present study showed that the “slaughter plant” effect, namely how the animals are handled before death, has an unquestionable responsibility to the final quality traits of both meat and raw ham.

Effect of the slaughterhouse on behaviour, blood parameters, meat quality and raw ham defects in heavy pigs

NANNI COSTA, LEONARDO;TASSONE, FRANCESCO;DALL'OLIO, STEFANIA;
2012

Abstract

The effect of different pre-slaughter procedures on behavioural, blood parameters, meat quality traits and raw ham defect were evaluated on 120 pigs reared in one farm and delivered in groups of 40 subjects to three slaughterhouses. Due to the different attitude of the personnel involved, differences in handling were evident at loading and at unloading where the difficulties to drive the pigs increased the behavioural events. Blood analysis parameters showed that different resting time did not reduce the physical stress experienced by the pigs, which seems related “per se” to loading, journey condition and unloading and not to the different handling procedures applied in each slaughter plant. Among the meat quality traits measured , the rate and the extent of post mortem pH decline and L* and a* coordinates were affected by the slaughterhouse. The presence and the seriousness of the veining defect were significatively affected by the slaughterhouse condition, while the “red skin” defect did not varied accordingly to the plant. The results of the present study showed that the “slaughter plant” effect, namely how the animals are handled before death, has an unquestionable responsibility to the final quality traits of both meat and raw ham.
Proceeding of the 7th International Symposium on the Mediterranean Pig - Options Méditerranéennes, Series A: Mediterranean Seminars.
289
294
Nanni Costa L.; Tassone F.; Comellini M.; Ielo M.C.; Dall'Olio S.; Lo Fiego D.P.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/133824
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