Carcass Evaluation

Physiological responses of pigs to preslaughter handling: infrared and thermal imaging applications

“…Regarding journey duration, Mota-Rojas et al [ 22 ] concluded that longer transport times increase the incidence of lesions to the skin and subcutaneous and muscular tissues, and produce signs of fatigue and hyperventilation in animals. Furthermore, even pigs transported over short distances tend to have higher incidences of PSE due to increased body temperatures (>40°C) [ 14 ], while the meat of those carried over long distances tends to have more DFD defects [ 5 , 31 – 33 ]. In this vein, Gosálvez et al [ 34 ] reported that pig mortality increases with greater distance (0.21% on journeys <50 km; 0.46% on journeys >100 km).…”

“…Unloading is another stress factor that must be considered, in addition to loading and transport. In fact, meat quality is affected by stress factors that begin with fasting in corrals on the farm and continue through loading, transport and, finally, the forced descent from the truck down an inclined ramp [ 22 , 25 , 31 ]. In addition, observations of this stage of the process showed that some stressed, fatigued fattening pigs are reluctant – or refuse – to move during or just after unloading at the abattoir, even though they can stand up.…”

“…The lairage period at the abattoir is extremely important because it can have a negative impact on pig welfare, but can also cause economic losses along the supply chain. Errors committed in pre-slaughter stages can cause irreversible defects in carcase or meat quality that nullify efforts by productive sectors to increase yields and ensure animal welfare [ 31 ]. Exposing pigs to various adverse conditions (stressors), such as lack of food and water, real or potential threats and danger, hunger, mixing of animals from different origins, lack of thermal comfort (extreme heat or cold), light, and space restrictions during lairage can exacerbate the effects of previous stages.…”

“…Exposing pigs to various adverse conditions (stressors), such as lack of food and water, real or potential threats and danger, hunger, mixing of animals from different origins, lack of thermal comfort (extreme heat or cold), light, and space restrictions during lairage can exacerbate the effects of previous stages. Lairage period of 2–4 h is recommended, though this may vary with the conditions in different abattoirs [ 31 ]. Establishing an ideal antemortem lairage period is necessary because pigs need to recover their physiological balance and ensure the adequate transformation of muscle-to-meat.…”

Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement: A Review

“…The application of ES results in extensive contraction of skeletal muscles whereby, the fibers become extended preventing additional contraction thus preventing shortening (Simmons et al, 2008; Mota-Rojas et al, 2012). Besides, myofibrillar matrix is physically disrupted thus accelerating proteolysis (Hwang et al, 2003).…”