Effect of transport, rest period and temperature on pork quality from different countries
The aim of the experiment was to assess the pig meat quality in relation to preslaughter conditions and import country. In the experiment, the meat quality of 1980 pigs was evaluated. The animals were divided into three groups according to country of import (Slovakia, Hungary and Netherlands). The f...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Bulgarian |
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University of Zagreb, Faculty of Agriculture
2013-06-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | http://jcea.agr.hr/articles/774550_Effect_of_transport_rest_period_and_temperature_on_pork_quality_from_different_countries_en.pdf |
| _version_ | 1811343075611508736 |
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| author | Juraj MLYNEK Ivan IMRICH Wojciech KAPELANSKI Eva Mlynekova |
| author_facet | Juraj MLYNEK Ivan IMRICH Wojciech KAPELANSKI Eva Mlynekova |
| author_sort | Juraj MLYNEK |
| collection | DOAJ |
| description | The aim of the experiment was to assess the pig meat quality in relation to preslaughter conditions and import country. In the experiment, the meat quality of 1980 pigs was evaluated. The animals were divided into three groups according to country of import (Slovakia, Hungary and Netherlands). The following pre-slaughter indicators were evaluated: duration of transport, duration of housing, temperature during housing and transport. The meat quality was judged on the basis of the pH1 value measured 45 minutes after the slaughter in the musculus longissimus dorsi pH1 MLD and in the musculus semimembranosus pH1 MSM. The highest frequency of PSE pale, soft, exudative meat in the MLD was in the group of pigs imported from Slovakia 24.13 percent. These pigs had also statistically significant Plt;0.01 the lowest average pH1 MLD 6.05 in comparison with other imports. The incidence of PSE meat in the MSM was in all evaluated groups above 10 percent. Group of pigs from Slovakia had the lowest value of pH1 MSM 6.23 in comparison with other groups of pigs Plt;0.01. Even though the average length of housing in a slaughterhouse was from 11.26 to 15.43 hours high incidence of PSE meat was recorded. However group of pigs with the longest rest period 15.43 hours Netherlands had significantly higher pH1 MLD and pH1 MSM compared to other imports Plt;0.01. From these results can be concluded that the incidence of PSE meat in evaluated groups is relatively high. Prolonging rest period and lower temperatures had positively influence on the incidence of PSE meat and pH value. |
| first_indexed | 2024-04-13T19:22:06Z |
| format | Article |
| id | doaj.art-24655ca01329472498531ad26d84f9e0 |
| institution | Directory Open Access Journal |
| issn | 1332-9049 |
| language | Bulgarian |
| last_indexed | 2024-04-13T19:22:06Z |
| publishDate | 2013-06-01 |
| publisher | University of Zagreb, Faculty of Agriculture |
| record_format | Article |
| series | Journal of Central European Agriculture |
| spelling | doaj.art-24655ca01329472498531ad26d84f9e02022-12-22T02:33:29ZbulUniversity of Zagreb, Faculty of AgricultureJournal of Central European Agriculture1332-90492013-06-0114227327910.5513/JCEA01/14.2.1257Effect of transport, rest period and temperature on pork quality from different countriesJuraj MLYNEKIvan IMRICHWojciech KAPELANSKIEva MlynekovaThe aim of the experiment was to assess the pig meat quality in relation to preslaughter conditions and import country. In the experiment, the meat quality of 1980 pigs was evaluated. The animals were divided into three groups according to country of import (Slovakia, Hungary and Netherlands). The following pre-slaughter indicators were evaluated: duration of transport, duration of housing, temperature during housing and transport. The meat quality was judged on the basis of the pH1 value measured 45 minutes after the slaughter in the musculus longissimus dorsi pH1 MLD and in the musculus semimembranosus pH1 MSM. The highest frequency of PSE pale, soft, exudative meat in the MLD was in the group of pigs imported from Slovakia 24.13 percent. These pigs had also statistically significant Plt;0.01 the lowest average pH1 MLD 6.05 in comparison with other imports. The incidence of PSE meat in the MSM was in all evaluated groups above 10 percent. Group of pigs from Slovakia had the lowest value of pH1 MSM 6.23 in comparison with other groups of pigs Plt;0.01. Even though the average length of housing in a slaughterhouse was from 11.26 to 15.43 hours high incidence of PSE meat was recorded. However group of pigs with the longest rest period 15.43 hours Netherlands had significantly higher pH1 MLD and pH1 MSM compared to other imports Plt;0.01. From these results can be concluded that the incidence of PSE meat in evaluated groups is relatively high. Prolonging rest period and lower temperatures had positively influence on the incidence of PSE meat and pH value.http://jcea.agr.hr/articles/774550_Effect_of_transport_rest_period_and_temperature_on_pork_quality_from_different_countries_en.pdfpork qualityrest periodtemperaturetransport |
| spellingShingle | Juraj MLYNEK Ivan IMRICH Wojciech KAPELANSKI Eva Mlynekova Effect of transport, rest period and temperature on pork quality from different countries Journal of Central European Agriculture pork quality rest period temperature transport |
| title | Effect of transport, rest period and temperature on pork quality from different countries |
| title_full | Effect of transport, rest period and temperature on pork quality from different countries |
| title_fullStr | Effect of transport, rest period and temperature on pork quality from different countries |
| title_full_unstemmed | Effect of transport, rest period and temperature on pork quality from different countries |
| title_short | Effect of transport, rest period and temperature on pork quality from different countries |
| title_sort | effect of transport rest period and temperature on pork quality from different countries |
| topic | pork quality rest period temperature transport |
| url | http://jcea.agr.hr/articles/774550_Effect_of_transport_rest_period_and_temperature_on_pork_quality_from_different_countries_en.pdf |
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