Meat quality in pigs subjected to minimal preslaughter stress

The experiment compared meat quality in carcasses from pigs subjected to the absolute minimum of stress preslaughter with that from carcasses of pigs subjected to simulated commercial handling. A total of 120 pigs (85 kg) were used. They were a commercial hybrid and were processed in six equal batches. The minimal stress group were slaughtered with as little stress as possible. The simulated commercial handling group were mixed and transported for 2hr (80 km) and lairaged for 30 min. Simulated commercial handling increased plasma cortisol, plasma lactate, CPK and beta-endorphin. Muscle temperature measured in the m. longissimus dorsi (LD) at 45 min increased as did the ultimate pH in the m. adductor (AD). Overall eating quality was not affected. There were batch affects on most variables. Males were leaner and produced meat that had greater abnormal fat odour, darker cooked colour, poorer pork flavour, lower overall acceptability and was tougher.