The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat

The aim of this study was to determine the effect of gender, stocking density in the transport vehicle, lairage time and season on the incidence of skin lesions on pig carcasses and PSE and DFD meat. Skin lesions on carcasses (480, in total) were assessed according to the Welfare Quality® protocol (...

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Autores principales:	Čobanović Nikola1, Karabasil Nedjeljko, Stajković Silvana, Ilić Nevena, Suvajdžić Branko, Petrović Miloš, Teodorović Vlado
Formato:	article
Lenguaje:	EN
Publicado:	Sciendo 2016
Materias:	pigs pre-mortem conditions skin lesions pse meat dfd meat Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/39347244f42449f297d23d09f75c20a2
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spelling	oai:doaj.org-article:39347244f42449f297d23d09f75c20a22021-11-17T21:27:51ZThe Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat1820-744810.1515/acve-2016-0015https://doaj.org/article/39347244f42449f297d23d09f75c20a22016-06-01T00:00:00Zhttps://doi.org/10.1515/acve-2016-0015https://doaj.org/toc/1820-7448The aim of this study was to determine the effect of gender, stocking density in the transport vehicle, lairage time and season on the incidence of skin lesions on pig carcasses and PSE and DFD meat. Skin lesions on carcasses (480, in total) were assessed according to the Welfare Quality® protocol (2009). The pH and temperature measurements were performed 45 minutes after slaughter. The group of carcasses with skin lesions score 2 had significantly higher incidence of PSE and DFD meat compared to the groups of carcasses with skin lesions score 0 and 1. With regard to gender, there were no differences in meat quality parameters, as well as for the incidence of skin lesions and PSE and DFD meat. The results showed that a space allowance lower than 0.3 m2/100 kg and higher than 0.5 m2/100 kg pig had a detrimental effect to animal welfare and meat quality. Lairage time affected meat quality parameters, incidence of skin lesions score and PSE and DFD meat, where after long lairaging (> 17 h) mean pH45 and t45 values became significantly higher, as well as the incidence of skin lesions and DFD meat. After short lairaging (< 1 h) mean pH45 value became significantly lower, while mean t45 value and the incidence of PSE meat became significantly higher. A significantly higher number of skin lesions on the carcass were observed in winter compared to all other seasons. High temperatures during summer and low temperatures during winter had a negative influence on meat quality parameters and incidence of PSE and DFD meat.Čobanović Nikola1Karabasil NedjeljkoStajković SilvanaIlić NevenaSuvajdžić BrankoPetrović MilošTeodorović VladoSciendoarticlepigspre-mortem conditionsskin lesionspse meatdfd meatVeterinary medicineSF600-1100ENActa Veterinaria, Vol 66, Iss 2, Pp 172-186 (2016)
institution	DOAJ
collection	DOAJ
language	EN
topic	pigs pre-mortem conditions skin lesions pse meat dfd meat Veterinary medicine SF600-1100
spellingShingle	pigs pre-mortem conditions skin lesions pse meat dfd meat Veterinary medicine SF600-1100 Čobanović Nikola1 Karabasil Nedjeljko Stajković Silvana Ilić Nevena Suvajdžić Branko Petrović Miloš Teodorović Vlado The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat
description	The aim of this study was to determine the effect of gender, stocking density in the transport vehicle, lairage time and season on the incidence of skin lesions on pig carcasses and PSE and DFD meat. Skin lesions on carcasses (480, in total) were assessed according to the Welfare Quality® protocol (2009). The pH and temperature measurements were performed 45 minutes after slaughter. The group of carcasses with skin lesions score 2 had significantly higher incidence of PSE and DFD meat compared to the groups of carcasses with skin lesions score 0 and 1. With regard to gender, there were no differences in meat quality parameters, as well as for the incidence of skin lesions and PSE and DFD meat. The results showed that a space allowance lower than 0.3 m2/100 kg and higher than 0.5 m2/100 kg pig had a detrimental effect to animal welfare and meat quality. Lairage time affected meat quality parameters, incidence of skin lesions score and PSE and DFD meat, where after long lairaging (> 17 h) mean pH45 and t45 values became significantly higher, as well as the incidence of skin lesions and DFD meat. After short lairaging (< 1 h) mean pH45 value became significantly lower, while mean t45 value and the incidence of PSE meat became significantly higher. A significantly higher number of skin lesions on the carcass were observed in winter compared to all other seasons. High temperatures during summer and low temperatures during winter had a negative influence on meat quality parameters and incidence of PSE and DFD meat.
format	article
author	Čobanović Nikola1 Karabasil Nedjeljko Stajković Silvana Ilić Nevena Suvajdžić Branko Petrović Miloš Teodorović Vlado
author_facet	Čobanović Nikola1 Karabasil Nedjeljko Stajković Silvana Ilić Nevena Suvajdžić Branko Petrović Miloš Teodorović Vlado
author_sort	Čobanović Nikola1
title	The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat
title_short	The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat
title_full	The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat
title_fullStr	The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat
title_full_unstemmed	The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat
title_sort	influence of pre-mortem conditions on pale, soft and exudative (pse) and dark, firm and dry (dfd) pork meat
publisher	Sciendo
publishDate	2016
url	https://doaj.org/article/39347244f42449f297d23d09f75c20a2
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The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat

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