Guaranteeing the quality and integrity of pork – An Australian case study

Channon, H. A.; D’Souza, D.N.; Jarrett, R.G.; Lee, G.S.H.; Watling, R. J.; Jolley, Jessica; Dunshea, Frank R.

doi:10.1016/j.meatsci.2018.04.030

Cited by 12 publications

(6 citation statements)

References 26 publications

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“…The magnitude of these differences in tenderness are similar to those observed with similar increases in carcass leanness obtained through genetic selection for lean growth and may be an inherent consequence of the production of leaner meat (Warner et al, 2020). However, there is always a risk of boar taint with raising intact males which can be overcome with immuno-castration (Channon et al, 2018). Carcasses can be selected for boar taint using a variety of chemical or sensory techniques but tainted pork still needs to be used and a further processing does not necessarily eliminate the boar taint issue (Tørngren, Claudi-Magnussen, Støier, & Kristensen, 2011).…”

Section: Castration Effects On Meat Tenderness -Focus On Cattle and Pigssupporting

confidence: 74%

“…Higher incidence of DFD meat in entire male cattle (Tarrant, 1989) and pigs (D'Souza, Warner, Dunshea, & Leury, 1999) could contribute to decreased tenderness, as intermediate pH is known to often have increased toughness relative to normal and high pH meat (Purchas & Aungsupakorn, 1993). The use of intact boars for pork production has some impacts on tenderness measured by sensory tenderness, but these are relatively small, being of the order of 3 units on a 100 point hedonic scale (Channon et al, 2018;Channon, Hamilton, D'Souza, & Dunshea, 2016;Warner, Dunshea, & Channon, 2018;Seideman, et al, 1982). The magnitude of these differences in tenderness are similar to those observed with similar increases in carcass leanness obtained through genetic selection for lean growth and may be an inherent consequence of the production of leaner meat (Warner et al, 2020).…”

Section: Castration Effects On Meat Tenderness -Focus On Cattle and Pigsmentioning

confidence: 99%

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Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

Warner

Wheeler

et al. 2022

Meat Science

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Section: Castration Effects On Meat Tenderness -Focus On Cattle and Pigssupporting

confidence: 74%

Section: Castration Effects On Meat Tenderness -Focus On Cattle and Pigsmentioning

confidence: 99%

Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

Warner

Wheeler

et al. 2022

Meat Science

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“…According to data from the United States Department of Agriculture (USDA), the world leaders in pig farming and pork production are China and the European Union (EU), [1]. To ensure high product quality, the meat industry and livestock farmers must implement systems guaranteeing the quality and repeatability of the raw meat used in production [2][3][4]. Pig farmers focus primarily on optimal feeding, which is the most important factor determining the economic profitability of production.…”

Section: Introductionmentioning

confidence: 99%

“…This necessitates the search for and implementation of methods to improve animal health and productivity. One means of meeting these requirements is feed supplementation with clay minerals, i.e., natural adsorbents, such as zeolite or montmorillonite, which have the capacity to bind and/or adsorb mycotoxins [3,5,6].…”

Section: Introductionmentioning

confidence: 99%

Effect of Natural Sorbents in the Diet of Fattening Pigs on Meat Quality and Suitability for Processing

Ossowski

Wlazło

Nowakowicz-Dębek

et al. 2021

Animals

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The effect of three natural sorbents added to the diet of pigs on the composition and physicochemical properties of two skeletal muscles—the musculus longissimus lumborum (MLL) and musculus semimembranosus (MSM) of crossbred pigs were evaluated. The experiment was carried out on a farm in two production cycles. The addition of biochar (trial 1) significantly influenced instrumental color parameters, shear force and energy, and the oxidative stability of the skeletal muscles, while the proximate composition, pH, texture, and water-holding capacity (WHC) parameters did not differ significantly between groups in either of the two muscles. Similarly, no statistical differences were noted in the proximate chemical composition, texture parameters, or WHC of the meat in trial 2. The addition of both sorbents was associated with a significantly (p ≤ 0.01) lower content of haem pigments in the MLL and MSM, which was accompanied by a significantly (p ≤ 0.05) higher lightness (L*). Moreover, the MLL muscle of the pigs had higher oxidative stability, as well as lower drip loss (DL). In turn, the MSM of pigs had a significantly lower pH compared to the control group, however, the ultimate pH (48 h) in all groups was within the acceptable range (5.50–5.80). Summing up, the sorbents used are a safe ingredient in the diet of pigs, however, there is a need to continue and strengthen this line of research, including the relationships linking the future production goals of pig farming and processing potential in the meat industry with current climate policy.

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“…The pork industry is strongly committed to assuring the integrity and consistency of fresh pork meat quality in the supply chain [ 3 ]. New questions have been raised regarding the health and welfare of animals, as well as the development of the suitable procedures and tools for their rapid and objective assessment at each stage of the food chain [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum

Nastasijević

Glišić

Milijašević

et al. 2022

Animals

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The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.

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Guaranteeing the quality and integrity of pork – An Australian case study

Cited by 12 publications

References 26 publications

Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

Effect of Natural Sorbents in the Diet of Fattening Pigs on Meat Quality and Suitability for Processing

Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum

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