Effects of handling procedure during unloading on welfare and meat quality of market-weight pigs

This study aimed to examine the effects of handling procedure during unloading on blood glucose level, carcass lesions and meat quality of market-weight pigs. Rough handling during unloading was related to higher blood glucose level and frequency of slipping and falling. In contrast, gentle handling during unloading was related to the lower blood glucose level and frequency of slipping and falling, but the higher frequency of reluctance to move and turning back. Rough handling during unloading resulted in a higher carcass lesion score, and the higher tendency towards lesions on the middle part of the carcass and handling-type carcass lesions. Pigs subjected to rough handling during unloading had a higher meat temperature 45 minutes after slaughter, lower meat pH value 45 minutes and 24 hours postmortem, higher drip and cooking loss, higher L* and b* values and lower sensory colour score, and consequently, produced a higher prevalence of pale, soft and exudative meat. In contrast, pigs exposed to gentle handling during unloading produced a lower percentage of pale, soft and exudative meat, but a higher percentage of pale, firm, and nonexudative. In conclusion, gentle handling during unloading resulted in improved animal welfare, decreased stress intensity, and increased pork quality.

ASSESSMENT OF THE QUALITY OF MODERN COMMERCIAL PORK PRODUCTS

By a morphological study of carcasses of young pig stock of different origin, it has been proved that up-to-date crossbreeding schemes using meat-type breeds as parents increase the percentage of meat in a carcass and optimise the lean-to-fat ratio. Physicochemical analysis of pork obtained from pigs of different breeds has shown that all the parameters investigated are within the current physiological standards. Most parameters have shown no significant difference, though tend to exhibit some peculiarities associated with the effect of a genotype on how this or that physicochemical characteristic manifests itself. The use of the Piétrain breed as the sire line decreases the intramuscular fat content, and hence the calorific value of pork. The back fat of this breed has the highest melting point, which indicates its high storability, but somewhat lower cooking properties than those of similar products obtained from offspring of Large White and Landrace parents. The pH and water-holding capacity of the pork of Piétrain-sired offspring make it quite similar to PSE (Pale, Soft, Exudative) meat: this pork is slightly less tender and paler in colour and exhibits greater weight loss during thermal processing. Also, the result of a comprehensive sensory evaluation of boiled pork and pork broth obtained from Piétrain-sired young stock was the lowest, which is consistent with most of the physicochemical properties of pork from pigs of this genotype. So, it is the 75% purebred Landrace that should be favoured as a terminal sire line in crossbreeding programmes in order to obtain pork and bacon of improved quality in intensive commercial swine production systems. It is recommended to combine Piétrain and Duroc lines to produce terminal sires, ½ (Piétrain + Duroc), that will be further mated with two-breed-cross dams – ½ (Large White + Landrace).

Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams

The aim of this study was to evaluate the effects of replacing sodium chloride (NaCl) by 40% of potassium chloride (KCl), combined to the use of different proportions (0, 50, and 100%) of pale, soft, and exudative meat, on the technological and sensorial characteristics of restructured cooked hams. NaCl replacement and pale, soft, and exudative proportion did not change ( P > 0.05) the products’ chemical composition, water losses, pH, and color. The ham texture profile was not affected by pale, soft, and exudative meat, but the chewiness reduced ( P < 0.05) with NaCl replacement. Pale, soft, and exudative meat reduced ( P < 0.05) the ham sliceability from 94 to 88%, regardless of the proportion used. NaCl replacement did not affect the perceived saltiness and the products’ acceptability, but pale, soft, and exudative products were more accepted, and consumers noticed a higher salty taste. It was concluded that reducing the sodium content by partially replacing NaCl with KCl is feasible even in restructured cooked hams made with high proportions of pale, soft, and exudative meat.

Frequency of meat quality classes in fatteners from the mass population

The aim of the study was to evaluate the frequencies of meat quality classes in pigs from the mass population. The study was carried out in the spring/summer season on 220 fatteners. The rearing and pre-slaughter handling conditions were the same for all animals. Slaughter and carcass handling were carried out according to the procedures used at the meat plant. The research material was similar in terms of hot carcass weight (85.27 ±3.06 kg) and lean meat content (58.02 ±2.76%). The results have shown that significant issues for the pork meat industry are acid meat (AM, with low suitability for processing) and exudative meat. The percentage of AM meat was as high as 25%, while 68% was exudative meat within the category of meat assessed as RFN (red, firm, normal). For accurate and detailed conclusions, studies must be conducted in fatteners of known origin (genotype).