Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility
作者： J Djordjević , D Vasilev , N Čobanović , Mirjana Dimitrijević , N Parunović
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摘要: The aim of this study was to determine the effects gender, slaughter weight, stocking density, lairage time and season on carcass meat quality parameters in a low-input production system. conducted 400 pigs (200 barrows 200 gilts) with live weight 115.0 ± 4.70 kg. Barrows had higher weights, fat thickness lower meatiness. Heavier hot cold thickness, meatiness, incidences pale, soft exudative (PSE) dark, firm dry (DFD) meat. Low density during transportation increased skin lesion score, pH 45 value incidence DFD meat; while high decreased T PSE Long lairaging reduced dressing percentage backfat score. After overnight lairaging, became higher. short lower, increased. Pigs slaughtered winter highest DFD, lowest summer weights value, In conclusion, gender influenced quality, time, affected an impact quality. Keywords: meat, system, season,
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