Title: A survey of pork quality in relation to pre-slaughter conditions, slaughterhouse facilities, and quality assurance
Authors: Lammens, Veerle ×
Peeters, E
De Maere, H
De Mey, E
Paelinck, Hubert
Leyten, J
Geers, Rony #
Issue Date: Mar-2007
Publisher: Elsevier sci ltd
Series Title: Meat science vol:75 issue:3 pages:381-387
Abstract: A survey at five pigs' slaughterhouses was performed to investigate the effect of a quality assurance system, pre-slaughter conditions and slaughterhouse facilities on pork quality. Totally, 2246 pigs were included over four transports per slaughterhouse, i.e. two transports were produced according to a quality assurance system and the other two were conventional pigs. Meat quality was measured on 446 pigs. The pH in the longissimus dorsi muscle and the electrical conductivity in the semimembranosus muscle were measured 30 min post-mortem. Twenty-four hours later pH and electrical conductivity in both the longissimus dorsi and the semimembranosus muscle were measured. Pigs managed according to a chain quality protocol showed an overall higher potential for improved meat quality. Differences in meat quality between the different slaughterhouses were also found, however they were dependent on muscle type and time of measuring. Influencing factors on pork quality seemed to be stocking density during transport, the handling during offloading the pigs from the truck, stocking density, and air temperature during lairage. (c) 2006 Elsevier Ltd. All rights reserved.
ISSN: 0309-1740
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Division of Livestock-Nutrition-Quality (-)
Abdominal Surgical Oncology
Division M3-BIORES: Measure, Model & Manage Bioresponses (-)
Technologiecluster Bioengineering Technologie
Bioengineering Technology TC, Technology Campuses Ghent and Aalst
× corresponding author
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science