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Related Experiment Videos

Pork quality attributes associated with bilateral carcass variation.

C A Stahl1, H Heymann, K Adhikari

  • 1Department of Animal Sciences, University of Missouri, Columbia, 65211, USA.

Journal of Animal Science
|January 21, 2006
PubMed
Summary

Single leg shackling of pigs creates significant bilateral differences in pork loin quality, affecting pH, color, and tenderness. These pork quality variations, influenced by suspension method, diminish after 41 days of aging.

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Area of Science:

  • Animal Science
  • Meat Science
  • Food Science

Background:

  • Pork quality is crucial for consumer satisfaction and industry profitability.
  • Understanding factors influencing meat quality, such as postmortem handling, is essential.
  • Bilateral differences in carcass quality have been anecdotally observed but require scientific investigation.

Purpose of the Study:

  • To investigate the impact of single leg shackling on bilateral pork carcass quality.
  • To identify specific differences in loin pH, color, and texture attributed to suspension side.
  • To determine the influence of aging duration on these observed bilateral differences.

Main Methods:

  • Electrical stunning followed by single hind leg shackling and suspension in 56 market barrows.

Related Experiment Videos

  • Measurement of initial (45-min) and 24-hour postmortem pH and color (L*, a*, b*) values in LM from shackled and free sides.
  • Sensory evaluation of loin chop toughness and juiciness after 21 and 41 days of aging.

    • Main Results:

    • Shackled side loins exhibited higher initial pH (6.26 vs. 6.10).
    • Significant differences in L*, a*, and b* values were observed between shackled and free sides at 24 hours postmortem.
    • Pork from the shackled side was rated less tough and more juicy after 21 days of aging, but these differences disappeared by 41 days.

    Conclusions:

    • Single leg shackling and suspension induce measurable bilateral differences in pork loin quality.
    • These differences manifest in pH, color, and early-stage aging characteristics.
    • The impact of shackling on pork quality is time-dependent, with variations diminishing over extended aging periods.