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Related Experiment Video

Updated: Apr 20, 2026

Transition of Farm Pigs to Research Pigs using a Designated Checklist followed by Initiation of Clicker Training - a Refinement Initiative
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Pre-slaughter handling and pork quality.

L Vermeulen, V Van de Perre, L Permentier

    Meat Science
    |December 3, 2014
    PubMed
    Summary

    Environmental sound levels during pig slaughter impact pork quality. Variables measured closer to stunning are most predictive of pale, soft, and exudative (PSE) pork, aiding industry handling improvements.

    Area of Science:

    • Animal Science
    • Food Science
    • Agricultural Engineering

    Background:

    • Pre-slaughter handling significantly influences meat quality in pigs.
    • Environmental factors, such as noise, are critical but often overlooked variables.
    • Pale, Soft, and Exudative (PSE) pork is a major economic concern for the meat industry.

    Purpose of the Study:

    • To investigate the impact of environmental sound levels during pre-slaughter phases on pork quality.
    • To identify critical pre-slaughter phases and associated variables influencing PSE pork.
    • To develop a predictive checklist for PSE traits in commercial pig slaughterhouses.

    Main Methods:

    • Sound levels and other environmental variables were recorded across four pre-slaughter phases in 18 Belgian slaughterhouses.

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  • pH measurements of the M. longissimus thoracis (pH(LT)) at 30 min post-mortem were taken for 8508 pigs.
  • Correlation analysis was performed to link environmental variables to pork quality indicators.

    • Main Results:

    • Environmental variables, particularly sound levels, varied across the four pre-slaughter phases.
    • Pork quality, specifically pH(LT), was influenced by pre-slaughter conditions.
    • Variables measured closer to the stunning phase demonstrated a more decisive impact on PSE traits.

    Conclusions:

    • A checklist was developed to predict PSE traits based on pre-slaughter variables.
    • Optimizing handling procedures, especially near the stunning phase, can mitigate PSE pork.
    • Findings provide actionable insights for the meat industry to improve pig welfare and pork quality.