Influence of harvest processes on pork loin and ham quality

The purpose of this study was to determine the specific effects of extending the interval between dwell time and the duration of scalding on pork quality attributes. Sixty-four Duroc × Yorkshire pigs were randomly assigned to a 2 × 2 factorial treatment arrangement. Treatments included extending the dwell duration from 5 to 10 min and extending the scald duration from 5 to 8 min. All carcasses entered the cooler 50 min after exsanguination. At exsanguination, blood was collected for three 1-min intervals and then for a final 2-min period. Temperature and pH of the LM and semimembranosus muscle (SM) were measured at 45 min, and at 2, 4, 6, and 24 h postmortem (PM). Hunter L*, a*, and b* values were determined on the LM, SM, and biceps femoris (BF). Purge loss was measured on the SM, BF, and the sirloin end of the loin. Drip loss was measured in duplicate from LM chops after 1 and 5 d of storage. Warner-Bratzler shear force (WBS) measurements were determined on LM chops aged 1, 3, 5, and 7 d PM. Over 99% of the collected blood was obtained during the first 3 min after sticking. Carcasses scalded for 8 min had greater (P \u3c 0.05) semi-membranosus 2 h temperature (28.8°C) than carcasses scalded 5 min (27.3°C). An 8-min scald process resulted in longissimus dorsi chops with lower hue angle and greater WBS values than the 5-min scald process. Increasing dwell time from 5 to 10 min resulted in biceps femoris chops with greater hue angle and loin chops with greater WBS values at 3 d PM. Harvest processes did not significantly affect subjective quality scores, Hunter L* values, purge or drip loss. Lengthening the duration of dwell and scalding may result in a more rapid PM pH decline. Reducing the duration of scalding may lead to increased time for manual removal of hair. Because of differences in facilities, it is recommended that individual facilities monitor dwell and scald durations to determine how to best minimize time of entry into the cooler

Loading Gantry Versus Traditional Chute for the Finisher Pig: Effect on Fresh Pork Quality Attributes When Properly Loaded at First Pull

Pig mortalities from the farm to the harvest facility have been estimated to cost the U.S. swine industry over 55 million dollars annually. Improved understanding of the major factors impacting the behavioral and physiological responses of the finisher pig during transportation and its effects on final meat quality is needed. Fresh pork loin quality attribute evaluations were performed on a total of 200 (n = 100 per treatment) pigs from the first pull (FP defined as first pigs marketed from a finishing facility). Two loading system designs were compared in the study. The first loading system design (T) was the production system’s traditional metal covered chute. The second design (P) used was a prototype loading gantry constructed of an aluminum covered chute. After loading was complete, pigs were transported ~88.5 km to a commercial packing plant. Initial pH, 24-h pH, Japanese Color Score (JCS) cut, JCS rib, color pass rate and Loin L* were scored on each loin. Loins from pigs loaded with the P loading gantry had higher (P \u3c 0.05) initial and 24 h pH and tended (P = 0.08) to have higher JCS cut values. These observations were consistent with lower L* values observed in loins from pigs loaded with P loading gantry (P \u3c 0.05). Results indicate that pigs loaded on the P loading gantry have improved meat quality attributes when compared to pigs loaded with the T chute during the first pull

Loading gantry vs. traditional chute - Effect on fresh pork loin quality attributes when properly loaded

A major factor affecting fresh pork quality is the implementation of management technologies that improve swine movement at the time of loading. Two experiments were conducted to evaluate the effects of the loading system at the farm (traditional chute T vs. prototype loading gantry P) on the quality attributes of fresh pork loins. Two marketing groups were utilised. Experiment 1 used 100 pig loins per treatment, when pigs came from the first pull (FP; defined as pigs harvested from the first marketing group of a barn), while Experiment 2 used 120 pig loins per treatment from pigs marketed from the close out (CO; defined as pigs harvested from the last marketing group from a barn). Loins from FP pigs loaded with the P loading gantry had higher (P0.05) pH upon initiation of chilling and 24h pH and tended (P=0.08) to have higher Japanese colour score (JCS) values. These observations were consistent with lower L* values in loins from pigs loaded with P loading gantry (P=0.03). Loins from CO pigs loaded with the P loading gantry had higher (P=0.01) pH upon initiation of chilling and JCS rib values. Loins from pigs loaded on the P loading gantry tended to have lower (P=0.06) L* values. In conclusion, this investigation demonstrates that loading systems that reduce the incidence of poor pork quality attributes can be designed

3 years of liraglutide versus placebo for type 2 diabetes risk reduction and weight management in individuals with prediabetes: a randomised, double-blind trial

Background: Liraglutide 3·0 mg was shown to reduce bodyweight and improve glucose metabolism after the 56-week period of this trial, one of four trials in the SCALE programme. In the 3-year assessment of the SCALE Obesity and Prediabetes trial we aimed to evaluate the proportion of individuals with prediabetes who were diagnosed with type 2 diabetes. Methods: In this randomised, double-blind, placebo-controlled trial, adults with prediabetes and a body-mass index of at least 30 kg/m2, or at least 27 kg/m2 with comorbidities, were randomised 2:1, using a telephone or web-based system, to once-daily subcutaneous liraglutide 3·0 mg or matched placebo, as an adjunct to a reduced-calorie diet and increased physical activity. Time to diabetes onset by 160 weeks was the primary outcome, evaluated in all randomised treated individuals with at least one post-baseline assessment. The trial was conducted at 191 clinical research sites in 27 countries and is registered with ClinicalTrials.gov, number NCT01272219. Findings: The study ran between June 1, 2011, and March 2, 2015. We randomly assigned 2254 patients to receive liraglutide (n=1505) or placebo (n=749). 1128 (50%) participants completed the study up to week 160, after withdrawal of 714 (47%) participants in the liraglutide group and 412 (55%) participants in the placebo group. By week 160, 26 (2%) of 1472 individuals in the liraglutide group versus 46 (6%) of 738 in the placebo group were diagnosed with diabetes while on treatment. The mean time from randomisation to diagnosis was 99 (SD 47) weeks for the 26 individuals in the liraglutide group versus 87 (47) weeks for the 46 individuals in the placebo group. Taking the different diagnosis frequencies between the treatment groups into account, the time to onset of diabetes over 160 weeks among all randomised individuals was 2·7 times longer with liraglutide than with placebo (95% CI 1·9 to 3·9, p<0·0001), corresponding with a hazard ratio of 0·21 (95% CI 0·13–0·34). Liraglutide induced greater weight loss than placebo at week 160 (–6·1 [SD 7·3] vs −1·9% [6·3]; estimated treatment difference −4·3%, 95% CI −4·9 to −3·7, p<0·0001). Serious adverse events were reported by 227 (15%) of 1501 randomised treated individuals in the liraglutide group versus 96 (13%) of 747 individuals in the placebo group. Interpretation: In this trial, we provide results for 3 years of treatment, with the limitation that withdrawn individuals were not followed up after discontinuation. Liraglutide 3·0 mg might provide health benefits in terms of reduced risk of diabetes in individuals with obesity and prediabetes. Funding: Novo Nordisk, Denmark

Albiglutide and cardiovascular outcomes in patients with type 2 diabetes and cardiovascular disease (Harmony Outcomes): a double-blind, randomised placebo-controlled trial

Background: Glucagon-like peptide 1 receptor agonists differ in chemical structure, duration of action, and in their effects on clinical outcomes. The cardiovascular effects of once-weekly albiglutide in type 2 diabetes are unknown. We aimed to determine the safety and efficacy of albiglutide in preventing cardiovascular death, myocardial infarction, or stroke. Methods: We did a double-blind, randomised, placebo-controlled trial in 610 sites across 28 countries. We randomly assigned patients aged 40 years and older with type 2 diabetes and cardiovascular disease (at a 1:1 ratio) to groups that either received a subcutaneous injection of albiglutide (30–50 mg, based on glycaemic response and tolerability) or of a matched volume of placebo once a week, in addition to their standard care. Investigators used an interactive voice or web response system to obtain treatment assignment, and patients and all study investigators were masked to their treatment allocation. We hypothesised that albiglutide would be non-inferior to placebo for the primary outcome of the first occurrence of cardiovascular death, myocardial infarction, or stroke, which was assessed in the intention-to-treat population. If non-inferiority was confirmed by an upper limit of the 95% CI for a hazard ratio of less than 1·30, closed testing for superiority was prespecified. This study is registered with ClinicalTrials.gov, number NCT02465515. Findings: Patients were screened between July 1, 2015, and Nov 24, 2016. 10 793 patients were screened and 9463 participants were enrolled and randomly assigned to groups: 4731 patients were assigned to receive albiglutide and 4732 patients to receive placebo. On Nov 8, 2017, it was determined that 611 primary endpoints and a median follow-up of at least 1·5 years had accrued, and participants returned for a final visit and discontinuation from study treatment; the last patient visit was on March 12, 2018. These 9463 patients, the intention-to-treat population, were evaluated for a median duration of 1·6 years and were assessed for the primary outcome. The primary composite outcome occurred in 338 (7%) of 4731 patients at an incidence rate of 4·6 events per 100 person-years in the albiglutide group and in 428 (9%) of 4732 patients at an incidence rate of 5·9 events per 100 person-years in the placebo group (hazard ratio 0·78, 95% CI 0·68–0·90), which indicated that albiglutide was superior to placebo (p<0·0001 for non-inferiority; p=0·0006 for superiority). The incidence of acute pancreatitis (ten patients in the albiglutide group and seven patients in the placebo group), pancreatic cancer (six patients in the albiglutide group and five patients in the placebo group), medullary thyroid carcinoma (zero patients in both groups), and other serious adverse events did not differ between the two groups. There were three (<1%) deaths in the placebo group that were assessed by investigators, who were masked to study drug assignment, to be treatment-related and two (<1%) deaths in the albiglutide group. Interpretation: In patients with type 2 diabetes and cardiovascular disease, albiglutide was superior to placebo with respect to major adverse cardiovascular events. Evidence-based glucagon-like peptide 1 receptor agonists should therefore be considered as part of a comprehensive strategy to reduce the risk of cardiovascular events in patients with type 2 diabetes. Funding: GlaxoSmithKline

Influence of harvest processes on pork loin and ham quality

The purpose of this study was to determine the specific effects of extending the interval between dwell time and the duration of scalding on pork quality attributes. Sixty-four Duroc × Yorkshire pigs were randomly assigned to a 2 × 2 factorial treatment arrangement. Treatments included extending the dwell duration from 5 to 10 min and extending the scald duration from 5 to 8 min. All carcasses entered the cooler 50 min after exsanguination. At exsanguination, blood was collected for three 1-min intervals and then for a final 2-min period. Temperature and pH of the LM and semimembranosus muscle (SM) were measured at 45 min, and at 2, 4, 6, and 24 h postmortem (PM). Hunter L*, a*, and b* values were determined on the LM, SM, and biceps femoris (BF). Purge loss was measured on the SM, BF, and the sirloin end of the loin. Drip loss was measured in duplicate from LM chops after 1 and 5 d of storage. Warner-Bratzler shear force (WBS) measurements were determined on LM chops aged 1, 3, 5, and 7 d PM. Over 99% of the collected blood was obtained during the first 3 min after sticking. Carcasses scalded for 8 min had greater (P This article is from Journal of Animal Science 84 (2006): 178–184. Posted with permission.</p

Loading gantry vs. traditional chute - Effect on fresh pork loin quality attributes with challenges at loading

A major factor affecting fresh pork quality is the implementation of management technologies that improve market swine movement during the loading process for transport to the packing plant. An experiment was conducted to evaluate the effect of loading system at the farm (traditional chute with no handling delay vs. prototype loading gantry with handling delay) on the fresh quality pork loin. Pork loins (n=95 per treatment) from the close out (CO; defined as pigs harvested from the last marketing group from a barn) were utilised. Loins from pigs loaded with the traditional chute with no handling delay had greater (P=0.01) pH upon initiation of chilling, but lower (P=0.03) 24h pH than loins from pigs loaded with the prototype with a handling delay. The Japanese colour score (JCS) for the cut surface and for rib values were higher (P=0.02) for loins from pigs loaded with the traditional chute with no handling delay. These observations were consistent with lower L* values for loins from pigs loaded with the traditional chute with no handling delay (P=0.01) and had improved (85 to 76%) colour pass rate compared to loins from pigs loaded with the prototype loading gantry with a handling delay. This investigation demonstrates that unidirectional flow and consistent rate of movement are important in the optimisation of pork quality, even when using what most would consider an ideal loading gantry system.This article is poublished as Berry, N., A. Johnson, S. Lonergan, T. Baas, J. Hill, C. Schultz‐Kaster, J. Matthews, L. Karriker, and K. Stalder. 2010. Loading gantry versus traditional chute: Effect on fresh pork loin quality attributes with challenges at loading. Fleischwirtschaft International. 5:69. Posted with permission.</p

Loading Gantry Versus Traditional Chute for the Finisher Pig: Effect on Fresh Pork Quality Attributes at Close Out

Pig mortalities from the farm to the harvest facility have been estimated to cost the U.S. swine industry over 55 million dollars annually. Improved understanding of the major factors impacting the behavioral and physiological responses of the finisher pig during transportation and its effects on final meat quality is needed. Fresh pork loin quality attribute evaluations were performed over two experiments. Experiment one – closeout pull (no-piling): (n = 2 loads, average number of pigs load = 172, average weight / head = 131.5 ± 1.7 kg) included the comparison of two loading systems on the last pigs marketed (closeout [CO] pigs) from a finishing facility. Experiment two – closeout pull (piling): (n = 2 loads, average number of pigs / load = 172, average weight / head = 114.9 ± 4.8 kg) included the comparison of two loading systems on the last pigs marketed (closeout [CO] pigs) from a finishing facility that experienced a 10 minute delay due to piling on the P loading system. Two loading system designs were compared in the study. The first loading system design (T) was the production system’s traditional metal covered chute. The second design (P) used was a prototype loading gantry constructed of an aluminum covered chute. After loading was complete, pigs were transported ~88.5 km to a commercial packing plant. Initial pH, 24-h pH, Japanese Color Score (JCS) cut, JCS rib, color pass rate and Loin L* were scored on each loin. Experiment one – closeout pull (no piling): Loins from pigs loaded with the P loading system had higher (P = 0.01) 24-h pH and JCS rib values. Pigs loaded on the P loading system tended to have lower (P = 0.06) L* values compared to the T pigs. Although not statistically different (P = 0.14), pigs loaded with the P loading system had 8 % more loins qualify for upper-end foreign markets as evidenced by the color pass rate values. Experiment two – closeout pull (piling): Loins from pigs loaded with the T loading system had higher (P = 0.01) initial pH, but lower (P = 0.03) 2 pH values. Pigs loaded on the T loading system also had higher (P = 0.02) JCS cut values and rib scores, and lower (P = 0.01) L* values, all indicative of a darker, redder meat. Although not statistically different (P = 0.07), pigs loaded with the T loading system had 7 % more loins qualify for upper-end foreign markets as evidenced by the color pass rate values. In conclusion, this investigation has provided data to support changes in facility/loading system design that may ultimately lead to the improvement of pork quality. Results indicate that pigs loaded on the P chute, under routine handling management, have superior meat quality attributes. However, differences in results in this investigation implicate when handling challenges arise these may in turn negate any advantages that the loading system provides.</p

Loading Gantry Versus Traditional Chute for the Finisher Pig: Effect on Fresh Pork Quality Attributes When Properly Loaded at First Pull

Pig mortalities from the farm to the harvest facility have been estimated to cost the U.S. swine industry over 55 million dollars annually. Improved understanding of the major factors impacting the behavioral and physiological responses of the finisher pig during transportation and its effects on final meat quality is needed. Fresh pork loin quality attribute evaluations were performed on a total of 200 (n = 100 per treatment) pigs from the first pull (FP defined as first pigs marketed from a finishing facility). Two loading system designs were compared in the study. The first loading system design (T) was the production system’s traditional metal covered chute. The second design (P) used was a prototype loading gantry constructed of an aluminum covered chute. After loading was complete, pigs were transported ~88.5 km to a commercial packing plant. Initial pH, 24-h pH, Japanese Color Score (JCS) cut, JCS rib, color pass rate and Loin L* were scored on each loin. Loins from pigs loaded with the P loading gantry had higher (P < 0.05) initial and 24 h pH and tended (P = 0.08) to have higher JCS cut values. These observations were consistent with lower L* values observed in loins from pigs loaded with P loading gantry (P < 0.05). Results indicate that pigs loaded on the P loading gantry have improved meat quality attributes when compared to pigs loaded with the T chute during the first pull.</p