Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

Abstract

Objective: The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights.

Materials and methods: In this study, 60 pigs were reared for fattening under the same conditions of keeping and feeding, slaughtered, and used to sample the longest back muscle meat with pre-slaughter weights of 110 and 130 kg. The samples were evaluated according to generally accepted methods for assessing the physico-chemical qualities in pig meat.

Results: Samples of meat from animals slaughtered at 130 kg had higher values for marbling - by 2.0 points or 5.24% (p < 0.01), active acidity pH in ham muscles - by 0.20 pH or 3.57% (p < 0.01), and the longest muscle of the back - by 0.10 pH or 1.82% (p < 0.001). The pre-slaughter weight factor substantially affected the pH of ham muscles at 10.35% and on the marbling of meat in the longest back muscle at 13.31%. Pigs slaughtered at 110 kg had a greater increase in the color intensity of the meat and an increase in its water holding capacity. At a pre-slaughter weight of 130 kg, increasing the marbling and decreasing the softness of the flesh demonstrated a modest, adverse relationship.

Conclusion: The findings support the use of pre-slaughter weight management to enhance pork quality.

Keywords: Color intensity; marbling; meat quality; pre-slaughter weight; water holding capacity.