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Sound Intensity Level00:53

Sound Intensity Level

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Humans perceive sound by hearing. The human ear helps sound waves reach the brain, which then interprets the waves and creates the perception of hearing. The loudness of the environment in which a person is located determines whether they can distinguish between different sound sources.
The human ear can perceive an extensive range of sound intensity, necessitating the use of the logarithmic scale to define a physical quantity—the intensity level. It is a ratio of two intensities and...
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Sound levels above 85 dB pre-slaughter influence pork quality.

L Vermeulen, V Van de Perre, L Permentier

    Meat Science
    |December 3, 2014
    PubMed
    Summary

    High sound levels (above 85 dB(A)) before slaughter impact pork pH. Exposure to noise above this threshold, a known stressor for pigs, is linked to a slower pH drop in pork, affecting meat quality.

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    Area of Science:

    • Animal Science
    • Food Science
    • Acoustics

    Background:

    • Elevated sound levels (above 85 dB(A)) are recognized as a critical threshold for inducing stress in pigs.
    • The impact of pre-slaughter auditory stress on pork quality, specifically pH, remains an area requiring further investigation.

    Purpose of the Study:

    • To determine if sound levels exceeding 85 dB(A) during pre-slaughter phases affect the pH of pork.
    • To identify specific pre-slaughter phases where sound levels have the most significant impact on pork pH.

    Main Methods:

    • Sound levels were measured at multiple pre-slaughter stages: truck arrival, unloading, lairage, and pre-stunning.
    • The pH of the Longissimus thoracis or lumborum muscle (pH(30LT)) was measured 30 minutes post-sticking in 8508 pigs.
    • A linear mixed model was employed to analyze the relationship between sound levels and pH(30LT).

    Main Results:

    • Sound levels exceeding 85 dB(A) during pre-slaughter were associated with a slower initial pH drop in pork.
    • The sound level during lairage and the sound level immediately prior to stunning were identified as statistically significant independent variables impacting pH(30LT).

    Conclusions:

    • The 85 dB(A) threshold is relevant not only for animal welfare but also for predicting pork pH drop.
    • Managing sound levels during lairage and pre-stunning is crucial for optimizing pork pH and potentially meat quality.