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. pH30LT (M. Longissimus thoracis) and temperature of the ham (Temp30Ham) 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 Temp30Ham. Moreover, pH30LT is negatively correlated with rectal temperature and Temp30Ham. Finally, a linear mixed model for pH30LT 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.
['Vermeulen|L|L|', 'Van de Perre|V|V|', 'Permentier|L|L|', 'De Bie|S|S|', 'Geers|R|R|']
D000003:Abattoirs D000822:Animal Husbandry D000818:Animals D001530:Belgium D001831:Body Temperature D001833:Body Temperature Regulation D003433:Crosses, Genetic D063427:Food Quality D006863:Hydrogen-Ion Concentration D016014:Linear Models D008460:Meat D018482:Muscle, Skeletal D012007:Rectum D013312:Stress, Physiological D013315:Stress, Psychological D034421:Sus scrofa D013997:Time Factors D014186:Transportation
Rectal temperature Pig Slaughter Muscle pH Muscle temperature