Sound levels above 85dB pre-slaughter influence pork quality

This study investigates whether sound levels above 85dB(A), determined in literature as a critical sound level to induce stress in pigs, has also an effect on the pH of pork. Sound levels were recorded during pre-slaughter phases. A measure was taken after the arrival of the truck at the slaughterhouse, during unloading, lairage and just before stunning. The pH of the Longissimus thoracis or lumborum, 30min after sticking (pH30LT) was measured. 8508 pigs were examined and the pH was measured on the carcasses. The results show that the cut-off value of 85dB(A) during the pre-slaughtering phase is not only a threshold to evaluate animal welfare but can also be associated with a slower drop of pH if sound levels are <85dB(A). Finally a linear mixed model for pH30LT was built with the sound level during lairage and the sound level prior to stunning as independent variables, having statistically the highest impact on pH30LT of pork.publisher: Elsevier articletitle: Sound levels above 85dB pre-slaughter influence pork quality journaltitle: Meat Science articlelink: http://dx.doi.org/10.1016/j.meatsci.2014.10.025 content_type: article copyright: Copyright © 2014 Elsevier Ltd. All rights reserved.status: publishe

Pre-slaughter sound levels and pre-slaughter handling from loading at the farm till slaughter influence pork quality

This study investigates the relationship between sound levels, pre-slaughter handling during loading and pork quality. Pre-slaughter variables were investigated from loading till slaughter. A total of 3213 pigs were measured 30 min post-mortem for pH(30LT) (M. Longissimus thoracis). First, a sound level model for the risk to develop PSE meat was established. The difference in maximum and mean sound level during loading, mean sound level during lairage and mean sound level prior to stunning remained significant within the model. This indicated that sound levels during loading had a significant added value to former sound models. Moreover, this study completed the global classification checklist (Vermeulen et al., 2015a) by developing a linear mixed model for pH(30LT) and PSE prevalence, with the difference in maximum and mean sound level measured during loading, the feed withdrawal period and the difference in temperature during loading and lairage. Hence, this study provided new insights over previous research where loading procedures were not included.publisher: Elsevier articletitle: Pre-slaughter sound levels and pre-slaughter handling from loading at the farm till slaughter influence pork quality journaltitle: Meat Science articlelink: http://dx.doi.org/10.1016/j.meatsci.2016.02.007 content_type: article copyright: Copyright © 2016 Elsevier Ltd. All rights reserved.status: publishe