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

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% ( < 0.01), active acidity pH in ham muscles - by 0.20 pH or 3.57% ( < 0.01), and the longest muscle of the back - by 0.10 pH or 1.82% ( < 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.