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Related Experiment Video

Updated: May 27, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

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Published on: June 16, 2018

Effect of processing plant on pork quality.

E Hambrecht¹, J J Eissen, M W A Verstegen

¹Nutreco Swine Research Centre, PO Box 240, 5830 AE Boxmeer, The Netherlands.

|November 9, 2011

Summary

Pork processing plant conditions significantly impact meat quality. Plant C yielded lower quality pork with paler color and higher drip loss compared to plants A and B.

Area of Science:

Food Science
Animal Science
Meat Science

Background:

Pork quality is influenced by various factors, including processing plant conditions.
Standardizing pre-processing variables is crucial for isolating the impact of the processing plant itself.

Purpose of the Study:

To investigate the effect of different commercial pork processing plants on key meat quality attributes.
To compare pork quality outcomes from plants with distinct stunning and chilling systems.

Main Methods:

Assessed pork quality in three commercial plants (A, B, C) with varying stunning and chilling methods.
Standardized animal genetics, transport, and lairage to isolate plant effects.
Measured early post-mortem pH and temperature, ultimate pH, color, filter paper score (FPS), electrical conductivity (EC), and drip loss.

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Last Updated: May 27, 2026

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Main Results:

Plant C produced inferior pork quality, characterized by paler meat color and higher drip loss compared to plants A and B.
Plant A exhibited superior water-holding properties, indicated by lower FPS and EC values, compared to plants B and C.
While early post-mortem measurements showed low correlations with final meat quality, high carcass temperatures and low pH values early post-mortem were linked to poorer outcomes.

Conclusions:

The processing plant environment significantly influences pork meat quality.
Specific processing parameters, such as stunning and chilling systems, play a role in determining meat quality attributes like color and water-holding capacity.
Early post-mortem muscle measurements are not strong predictors of ultimate pork quality, though extreme values indicate potential issues.