1. Lung lesions increase the risk of reduced meat quality of slaughter pigs.
- Author
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Permentier, L., Maenhout, D., Deley, W., Broekman, K., Vermeulen, L., Agten, S., Verbeke, G., Aviron, J., and Geers, R.
- Subjects
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MEAT quality , *LUNG injuries , *COOKING with pork , *SLAUGHTERING , *FAT content of meat , *COLOR of meat - Abstract
Lung lesions of about 1000 pigs (nN) were scored in the slaughter line. Carcass weight, back fat thickness, loin muscle depth, pHi and PQMi were measured on 460 pigs. Twenty-four hours after slaughter pHu, PQMu, brightness, redness, yellowness and drip loss were measured on 59 carcasses. A score for lung lesions was assessed at batch level, based on observations of all pigs in that batch, i.e. about 130. Pigs systematically selected from batches scoring more than 25% lung lesions had a lower pH of LD muscle (P ≤ 0.0003) and a six fold higher risk for P(ale)S(oft)E(xudative) traits (P ≤ 0.050) compared to batches scoring less than 5%. [ABSTRACT FROM AUTHOR]
- Published
- 2015
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