Čobanović Nikola, Novaković Saša, Tomašević Igor, Karabasil Nedjeljko
University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia.
University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia.
Arch Anim Breed. 2021 Oct 14;64(2):425-435. doi: 10.5194/aab-64-425-2021. eCollection 2021.
This study investigated the interactive effects of weather conditions, transportation time and loading density on carcass damages and meat quality traits of market-weight pigs under commercial conditions. The following pork quality parameters were measured: pH and temperature; colour; drip, thawing and cooking loss; and textural traits. Pigs were assigned to one of eight groups arranged in a 2 2 2 factorial design according to the weather conditions (hot and cold), transportation time (short and long) and loading density (high and low). A three-way ANOVA and Tukey's post-test (multiple comparisons) were performed to assess the differences between groups in examined pork quality traits. Pigs exposed to short transportation ( 20 ) at high loading density (0.29 ) during hot weather conditions produced meat with the lowest initial and ultimate meat pH value and sensory colour scores, and the highest initial temperature and the occurrence of pale, soft and exudative pork. The occurrence of pale, soft and exudative pork was reduced 5-fold during hot weather conditions when pigs were exposed to longer transportation ( 210 ) and low loading density (0.53 ). Pigs exposed to short transportation ( 20 ) at high loading density (0.41 ) during cold weather conditions produced the highest quality pork (the highest percentage of red, firm and non-exudative pork) characterised by lowest drip loss and value and the highest sensory colour scores. The highest percentages of carcass damages were recorded in pigs exposed to both low (0.50 ) and high (0.33 ) loading density during long transportation ( 210 ) in cold weather conditions. In conclusion, weather conditions and loading density are of greater importance for the occurrence of carcass damages and pork quality variation than transportation time.
本研究调查了商业条件下天气状况、运输时间和装载密度对市场体重猪胴体损伤和肉质性状的交互作用。测量了以下猪肉品质参数：pH值和温度；颜色；滴水损失、解冻损失和烹饪损失；以及质地特性。根据天气状况（炎热和寒冷）、运输时间（短和长）和装载密度（高和低），将猪分配到按2×2×2析因设计排列的八组之一。进行了三因素方差分析和Tukey事后检验（多重比较），以评估各猪群在检测的猪肉品质性状上的差异。在炎热天气条件下，高装载密度（0.29平方米）下短时间运输（≤20分钟）的猪所产猪肉的初始和最终肉pH值及感官颜色评分最低，初始温度最高，且出现苍白、柔软和渗出性猪肉的情况最多。在炎热天气条件下，当猪长时间运输（≥210分钟）且装载密度低（0.5平方米）时，苍白、柔软和渗出性猪肉的发生率降低了5倍。在寒冷天气条件下，高装载密度（0.41平方米）下短时间运输（≤20分钟）的猪生产出了品质最高的猪肉（红色、坚实和非渗出性猪肉的百分比最高），其特点是滴水损失和剪切力值最低，感官颜色评分最高。在寒冷天气条件下长时间运输（≥210分钟）时，低（0.50平方米）和高（0.33平方米）装载密度的猪胴体损伤百分比最高。总之，天气状况和装载密度对胴体损伤的发生和猪肉品质变异比运输时间更为重要。
