Lung health, meat content and meat ripening in pigs - defective lungs as a problem in meat inspection [German]

摘要

The influence of lungs health on carcass mass, muscle meat content, temperature in ham nucleus als soon as pH(1)- and pH(24)-value in Musculus semimembranosus were investigate at 2,386 slaughter pigs. 1,669 pigs with healthy lungs possessed an carcass mass at 98.6 kg with an muscle meat content at 55.6 kg. Pigs afflicted with lung lesions at more than 30% of lung tissue against it had 86.3 kg on carcass mass only, but they had an equal muscle meat content at 55.6 kg. It was not establish significantly differences in the temperature in ham nucleus 1 h p.m. Pigs with healthy lungs had a means pH-value of 6.41 and a pH(24)-value of 5.72. They predominant develop a normal glycolysis. PSE were detected at 6.8% of this group, DFD at 1.8%. In the group of pigs with strong lesions in lung the glycolysis come off without defects only at 11.9% of the group. The pH(1)-value in the means were located at pH 6.60, the pH(24)-value at 6.47. The PSE share were 1.1% only, against it in 87% of the group a DFD-condition were generated. Spreading of lung lesions should by a cause, the carcasses to confiscate temporary in official meat inspection and to control the pH(24)-value. A final pH-value over 6.2 lead to reduce of keeping quality and defective flavour development of meat. These carcasses not serve the quality standards for circulating on meat market. Therefore these carcasses not should have an assessment as,Suitable" for human consumption.