Relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs

Abstract

The aim of this study was to examine the relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in 100 pigs (cross between Naima sows and hybrids P-76 PenArLan boars). Before slaughter lairage time, handling and pig behavior were assessed for each animal. At exsanguination blood concentrations of lactate and cortisol were determined, while post-mortem were assessed: initial and ultimate pH value, temperature, drip, sensory and instrumental colour and marbling. On the carcasses the degree of rigor mortis and skin damage score were estimated, as well as carcass quality parameters. More developed (p15 mmol/l) initial pH decreased and L* value increased. These results suggest that in groups with higher blood lactate concentrations meat quality deteriorates.

Keywords

• pigs
• pre-slaughter stress
• rigor mortis
• blood lactate
• carcass and meat quality