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Halothane genotype, pre-slaughter handling and stunning method all influence pork quality
H A Channon1, A M Payne, R D Warner
1Agriculture Victoria, Victorian Institute of Animal Science, Private Bag 7, Sneydes Road, Werribee, VA 3030, Australia.
Meat Science
|November 9, 2011
Summary
Pork quality is significantly impacted by halothane genotype, with heterozygous pigs (Nn) exhibiting paler, more watery meat. Pre-slaughter handling and stunning methods also affect meat and carcass traits, influencing drip loss and bruising.
Area of Science:
- Animal Science
- Meat Science
- Food Science
Background:
- Halothane genotype influences pork quality traits.
- Pre-slaughter handling and stunning methods are critical factors in meat production.
- Understanding these factors is essential for optimizing pork quality and reducing carcass defects.
Purpose of the Study:
- To investigate the effects of halothane genotype, pre-slaughter handling, and stunning method on pork quality.
- To determine the individual and interactive effects of these factors on meat characteristics and carcass traits.
- To identify optimal management practices for improving pork production.
Main Methods:
- A 2x2x2 factorial experiment was conducted with 80 pigs (Landrace and Large White × Landrace).
- Factors included halothane genotype (Nn vs. NN), pre-slaughter handling (minimal vs. negative), and stunning method (CO2 vs. electrical).
- Pork quality was assessed by measuring muscle pH decline, color, drip loss, protein solubility, tenderness, and carcass bruising (ecchymosis).
Main Results:
- Heterozygous halothane pigs (Nn) showed faster muscle pH decline, paler color, higher drip loss, and lower protein solubility compared to homozygous dominant pigs (NN).
- Pork from CO2-stunned pigs had lower drip loss than electrically stunned pigs.
- Pale, soft, and exudative pork was prevalent in negatively handled Nn pigs.
- Electrical stunning resulted in more ecchymosis compared to CO2 stunning.
Conclusions:
- Halothane genotype is the primary determinant of pork quality, significantly affecting meat color, water-holding capacity, and protein solubility.
- Pre-slaughter handling and stunning methods also play crucial roles, influencing drip loss, bruising, and the incidence of pale, soft, and exudative pork.
- Optimizing pre-slaughter handling and selecting appropriate stunning methods, particularly CO2 stunning, can mitigate negative impacts on pork and carcass quality, especially in susceptible halothane-positive pigs.
