Pre-slaughter sound levels and pre-slaughter handling from loading at the farm till slaughter influence pork quality

• Published in: Meat science Vol. 116; pp. 86 - 90
• Main Authors: Vermeulen, L., Van de Perre, V., Permentier, L., De Bie, S., Verbeke, G., Geers, R.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-06-2016
• Subjects: Abattoirs; Animal Husbandry; Animal Welfare; Animals; Loading; Meat - standards; Pig; Pre-slaughter stress; PSE meat; Sound - adverse effects; Sound levels; Stress, Physiological; Swine - physiology; Transportation; Pre-slaughter stress; pH; Sound levels; Loading; PSE meat; Pig
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2016.02.007

This study investigates the relationship between sound levels, pre-slaughter handling during loading and pork quality. Pre-slaughter variables were investigated from loading till slaughter. A total of 3213 pigs were measured 30min post-mortem for pH30LT (M. Longissimus thoracis). First, a sound level model for the risk to develop PSE meat was established. The difference in maximum and mean sound level during loading, mean sound level during lairage and mean sound level prior to stunning remained significant within the model. This indicated that sound levels during loading had a significant added value to former sound models. Moreover, this study completed the global classification checklist (Vermeulen et al., 2015a) by developing a linear mixed model for pH30LT and PSE prevalence, with the difference in maximum and mean sound level measured during loading, the feed withdrawal period and the difference in temperature during loading and lairage. Hence, this study provided new insights over previous research where loading procedures were not included.