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Abstract
Forty-eight male crossbred (Large White-Landrace) pigs were used in a 2×2 factorial
design to determine the effect of pre-slaughter handling (minimal and negative handling
prior to slaughter) and the rate of carcass processing post-slaughter [normal rate
(45min) and delayed rate (70min) from time of exsanguination to carcass entering the
chiller] on muscle glycolysis and pork quality. Pigs negatively (using an electric
goad) handled at the abattoir just prior to slaughter had lower muscle glycogen concentrations
in the Longissimus thoracis (LT) and the Biceps femoris (BF) at all times post-slaughter
and lower lactic acid at 5, 45 and 70min post-slaughter compared to pigs minimally
(no use of electric goads) handled prior to slaughter. Negative handling of pigs just
prior to slaughter also resulted in pork which had higher surface exudate and a higher
incidence of PSE compared with pigs minimally handled prior to slaughter. A prolonged
rate of carcass processing resulted in reduced muscle glycogen in the LT and BF at
all times post-slaughter. Delays in carcass processing rate also affected pork quality,
as the meat was paler in comparison with pig carcasses that were processed without
any delays. The results from this experiment have indicated that the use of electric
goads to move pigs at the abattoir, and delays in carcass processing post-slaughter,
can have a detrimental influence on ultimate pork quality.