Pre slaughter factors in pigs on initial pH and temperature: a case study

Influência de fatores do pré-abate de suínos sobre o pH e temperatura inicial: estudo de caso

ABSTRACT:

This study evaluated factors associated with the pre-slaughter handling of pigs in a commercial slaughterhouse located in Minas Gerais and evaluated the influence of these factors on the initial pH and temperature of the carcasses. In all, 4449 carcasses were evaluated. The factors evaluated were transport distance, transport duration, loading density, fasting duration, resting duration, average weight of the animals, average temperature in the resting area, and maximum temperature in the resting area. The effects of these factors on the initial (i.e., at 45 minutes after slaughter) temperature and pH (pH₄₅) were measured. The pH₄₅ values were used to determine the occurrence of PSE; the carcasses were classified as PSE when they presented a pH₄₅ < 5.90. Results showed that animals fasted for more than 24 hours were more likely to result in PSE meat (1.41 times more likely), as did animals that were exposed to an average temperature above 24 °C (1.52 times more likely). Except for the average weight of the animals, which did not affect the initial temperature values, all other pre-slaughter factors have influenced both pH₄₅ and the initial temperature values, and the difference of fasting duration and the temperature in the resting area increase the incidence of PSE meat.

Key words:
preslaughter management; pH; PSE.