Pre-Slaughter Sources of Fresh Meat Quality Variation: The Case of Heavy Pigs Intended for Protected Designation of Origin Products

摘要

This study aimed at investigating which pre-slaughter parameters determine variations in the quality of the loin derived from pigs intended for Italian PDO (Protected Designation of Origin) products. Data were collected on 44 commercial shipments of Italian heavy pigs. Meat quality parameters (pH, color lightness, drip loss, cooking loss, and shear force) identified two clusters: ‘Higher Quality’ (HQ) and ‘Lower Quality’ (LQ). The parameters which differed more widely between the two clusters were journey duration, ambient temperature, distance traveled and irregular behaviors (slipping, falling, and overlapping) at unloading. Among the pre slaughter parameters which negatively affect pork quality, consideration should be given to ambient temperatures above 22 °C, distance traveled above 26 km, travel duration between 38 and 66 min, and more than 5.9% of animals showing irregular behaviors at unloading. Journeys involving one or more of these risk factors may require additional attention in terms of animal welfare in order to obtain meat suitable for high-quality productions.