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A note on the effect of stocking density and temperature on meat quality in pigs

Published online by Cambridge University Press:  02 September 2010

H. J. Guise  and
P. D. Warriss
H. J. Guise
Affiliation:
CAMBAC JMA Research Ltd, 1 Castle Street, Wallingford OX10 8DL
P. D. Warriss
Affiliation:
AFRC Institute of Food Research, Bristol Laboratory, Langford, Bristol BS18 7DY
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Abstract

One hundred and eighty-four Large White × Landrace pigs were transported 192 km to slaughter at stocking densities of either 0·3 or 0·4 m2 per 100 kg live weight and at ambient temperatures of >14°C or <10°C. After holding for 3 h in lairage and slaughter by normal practices, samples of m. semimembranosus were removed 45 min after exsanguination. Overall, pigs transported under cold conditions had a slightly lower mean pH45 (0·12 difference, P < 0·05) in the muscle but there were no effects of treatment on ultimate pH or R-value, a measure of the ratio of high energy phosphate compounds to their metabolites. Over 11% of the pigs had ultimate pH values 5·9. This may imply that the pre-slaughter handling had led to some material glycogen depletion. In view of the lack of major effects of stocking density or temperature during transport, it is likely that factors other than the treatments were contributors to this condition and were more important in determining subsequent meat quality.

Type
Notes
Information
Animal Production , Volume 48 , Issue 2 , April 1989 , pp. 480 - 482
Copyright
Copyright © British Society of Animal Science 1989

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References

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