Abstract
Objective:The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights. Materials and Methods:In this study, 60 pigs were reared for fattening under the same conditions of keeping and feeding, slaughtered, and used to sample the longest back muscle meat with pre-slaughter weights of 110 and 130 kg. The samples were evaluated according to generally accepted methods for assessing the physico-chemical qualities in pig meat.Results:Samples of meat from animals slaughtered at 130 kg had higher values for marbling – by 2.0 points or 5.24% (p < 0.01), active acidity pH in ham muscles – by 0.20 pH or 3.57% (p < 0.01), and the longest muscle of the back – by 0.10 pH or 1.82% (p < 0.001). The pre-slaughter weight factor substantially affected the pH of ham muscles at 10.35% and on the marbling of meat in the longest back muscle at 13.31%. Pigs slaughtered at 110 kg had a greater increase in the color intensity of the meat and an increase in its water holding capacity. At a pre-slaughter weight of 130 kg, increasing the marbling and decreasing the softness of the flesh demonstrated a modest, adverse relationship. Conclusion:The findings support the use of pre-slaughter weight management to enhance pork quality.
Highlights
In pig production, slaughter weight is a management variable that affects production costs and product quality
Significantly higher values were observed in carcasses of animals weighing 130 kg prior to slaughter compared to 110 kg peers in the control group: marbling – by 2.0% or 5.24% (p < 0.01), active acidity pH 2.4 on 24 h after slaughter in ham muscles – by 0.20 pH or 3.57% (p < 0.01), and in the longest back muscle – by 0.10 pH or 1.82% (p < 0.001)
The authors state that soluble collagen content decreased with increasing weight (p < 0.05), but we found that soluble collagen content increased with increasing carcass weight, which agrees with Skrlep et al [29], who report a higher collagen content in heavy pig carcasses compared to light pig carcasses and a more developed connective tissue in the experiment’s pigs
Summary
Slaughter weight is a management variable that affects production costs and product quality. Slaughter weight is a significant economic element since it affects the productivity and profitability of pig processing and the pork quality. Over the last few decades, marketing weight has increased globally, owing to the dilution of fixed production costs through increased weights per pig and the enhancement of genetic selection for lean-type pigs. Meat and meat products provide the body with full proteins, lipids, vitamins, minerals, and extractives necessary for biological synthesis and energy costs. Both meat processors and consumers place a premium on meat quality
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of advanced veterinary and animal research
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
