NR ZBQJ

AU Santos,C.; Almeida,J.M.; Matias,E.C.; Fraqueza,M.J.; Roseiro,C.; Sardina,L.

TI Influence of lairage environmental conditions and resting time on meat quality in pigs

QU Meat Science 1997; 45: 253-262

PT journal article

AB This study investigated the influence of lairage environmental conditions and resting time on pig carcasses and meat quality. The experimental material consisted of 1001 cross Pietrain-Duroc-Hampshire x Belgium-LR-LW pigs, held in lairage for either approximate to 30 min (direct slaughter) or between 2-3 h under 12 degrees C/90% relative humidity (RH), 20 degrees C/80% or 90% RH and 35 degrees C/50% or 85% RH. Prior to arrival at the lairage plant they were transported for about 45-60 min and subjected to a fasting period of 36 h before loading. Unloading operation and the driving of pigs to the point of stunning were carried out according to the practices used in the plant (sticks and electrical goods were used). Batches of 20-30 mixed pigs were used in each trial, held at a stocking density of approximately 0.55 m(2)/pig (approximate to 100 Kg live weight). Lairage environmental conditions (LC), significantly affected almost all measurements, but not pH(1), in Semi-membranosus (SM) and Longissimus dorsi (LD) muscles and the carcass damage score. The influence of resting time (RT) was basically exerted on pH(u), deep ham temperature and in pH(1), of SM, the internal muscle reflectance being mostly unaffected There were also significant batch (B) effects in a large range of parameters. Factors greatly interacted their influence on carcass and meat quality, denoting LCxB, LCxRTxB and LCxRT the most significant effects. RTxB only showed two low significant interactions for rigor value and pH(1), in SM, suggesting that, conversely to the lairage environmental conditions the influence of resting time is practically unaffected by the day of slaughter. The increase of lairage temperature decreased the frequency of nor mal carcasses, followed by an expressive higher incidence of PSE status. The influence of lairage relative humidity on the PSE/DFD muscle incidence depended on the associated temperature, but the most important detrimental effects were noticed in experiments carried out at 35 degrees C. In respect to lairage resting time, the influence on meat quality is strictly related to environmental conditions, mainly the temperature. Nevertheless, and excepting the assays at 35 degrees C/85% RH, direct slaughter of pigs (=30 min in pens) generally produced less carcasses of normal quality than vesting periods up to 2-3 h.

AD Santos,C.; INETI,IBQTA,DEPT TECNOL IND ALIMENTARES,UNIDADE IND CARNEAS,ESTR PACO LUMIAR,P-1699 LISBON,PORTUGAL

SP englisch

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