Pre-slaughter rectal temperature as an indicator of pork meat quality.

This study investigates whether rectal temperature of pigs, prior to slaughter, can give an indication of the risk of developing pork with PSE characteristics. A total of 1203 pigs were examined, measuring the rectal temperature just before stunning, of which 794 rectal temperatures were measured immediately after stunning. pH 30LT ( M. Longissimus thoracis ) and temperature of the ham (Temp 30Ham ) were collected from about 530 carcasses, 30 min after sticking. The results present a significant positive linear correlation between rectal temperature just before and after slaughter, and Temp 30Ham . Moreover, pH 30LT is negatively correlated with rectal temperature and Temp 30Ham . Finally, a linear mixed model for pH 30LT was established with the rectal temperature of the pigs just before stunning and the lairage time. This model defines that measuring rectal temperature of pigs just before slaughter allows discovery of pork with PSE traits, taking into account pre-slaughter conditions. [ABSTRACT FROM AUTHOR]