A note on some factors influencing muscle pH values in commercial pig carcasses

1978 ◽  
Vol 26 (2) ◽  
pp. 229-232 ◽  
Author(s):  
W. C. Smith ◽  
A. Wilson
Keyword(s):  
Least Squares ◽  
Practical Significance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
First Order ◽  
Commercial Grade ◽  
Ph Values ◽  
Factors Influencing ◽  
Muscle Ph ◽  
Pig Carcasses

ABSTRACTMeasurements of longissimus dorsi pH at 45 min post mortem (pH1) were taken in 27 727 pig carcasses at four bacon factories. The overall least squares mean pH1 was 6·26 and 15·5% of carcasses had pHi values of 5·9 or less. Sex and commercial grade of carcass had little influence on muscle pHi or the incidence of values below pH 6·0. Factory differences were recorded in the distribution of muscle and within each there were marked producer effects in mean and the incidence of values below pH 6·0. Carcasses of Large Whites had fewer muscle pH1 values below 6·0 (12·4%) than those of British Landrace (18·7%), this being mainly due to a large breed effect at one factory. Although breed and testing background of sires of the carcasses examined and the first order interactions with factory had significant effects on muscle pHi and the incidence of values below pH 6·0, they were of little practical significance.

A note on muscle pH1 values in commercial pig carcasses

1976 ◽  
Vol 22 (2) ◽  
pp. 283-286 ◽  
Author(s):  
W. C. Smith ◽  
A. Wilson ◽  
A. C. Burr ◽  
J. B. K. Clark
Keyword(s):  
Least Squares ◽  
First Grade ◽  
The Other ◽  
Practical Significance ◽  
Post Mortem ◽  
Ph Measurements ◽  
Sex Type ◽  
Pig Carcasses

SUMMARYOver an 8-week period pH measurements were taken in the longis-simus dorsi muscle of 17 157 bacon-weight carcasses at 45 min post mortem (pH1 ) in one abattoir. The overall least squares mean pHt was 6·38 and 9·9% of carcasses had pHt values of 5·9 or less. Neither sex, type of dam, breed nor testing background of sire of the carcasses examined had a significant effect on muscle pHj or the incidence of values below p H 6·0. Although first-grade carcasses had a higher incidence of low pHj values relative to those in the other grades, it was of no practical significance. Carcasses of homebred pigs had a higher incidence of muscle pHt values of 5·9 and below (2%) compared with those from pigs initially purchased as weaners. There was a marked producer effect on muscle pHj and the incidence of values below pH 6·0.

The effect of slaughter handling system on pig welfare and meat quality

1992 ◽  
Vol 1992 ◽  
pp. 59-59
Author(s):  
C.M Weeding ◽  
E.J. Hunter ◽  
H.J. Guise ◽  
R.H.C. Penny
Keyword(s):  
Meat Quality ◽  
Analysis Of Variance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Handling System ◽  
Longissimus Dorsi Muscle ◽  
Single File ◽  
Dorsi Muscle ◽  
Muscle Ph

Pigs from 4 farms were slaughtered at 2 abattoirs, each with 2 slaughter handling systems. Pigs at abattoir 1 were electrically stunned, either in a floor pen holding 5 pigs or a race restrainer. A straight race 1m wide led to the floor pen. A stepped collection pen and single file race led to the race restrainer. At abattoir 2 a single file curved race led to a floor pen with electrical stunning and a circular collection pen led to a double race and dip-lift C02 stunner. Each replicate involved 2 farms sending 50 pigs to each abattoir. There were 16 replicates (3200 pigs). Stun system had a significant effect on the development of early rigor, muscle pH, muscle colour and skin blemish (GLM Analysis of Variance). At abattoir 1, pigs slaughtered through the race restrainer had a greater tendency to develop early rigor and more skin blemish. Pigs slaughtered through the race restrainer also had lower pH in the m. longissimus dorsi at both initial and ultimate readings post mortem. In general, pH readings were higher than would be expected in the pig m. longissimus dorsi. Muscle reflectance was higher in the m. longissimus dorsi of pigs slaughtered through the race restrainer at both initial and ultimate readings. Significant differences between means at abattoir 1 (two-sample t-tests) are contained in Table 1. At abattoir 2, the floor pen produced carcases with a greater tendency to develop early rigor and more skin blemish. There were no significant differences in muscle pH or colour. Significant differences between means at abattoir 2 (two-sample t-tests) are contained in Table 2.

A note on the effects of pre-slaughter housing, diet and sex on responses to post-mortem electrical stimulation in cattle

1984 ◽  
Vol 39 (2) ◽  
pp. 301-304
Author(s):  
J. Jedlička ◽  
J. Mojto ◽  
V. Foltys ◽  
J. Lichtner ◽  
D. Szakáczová ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Good Condition ◽  
Normal Diet ◽  
Processing Plant ◽  
Post Mortem ◽  
Meat Processing ◽  
Basic Requirement ◽  
Ph Values ◽  
Muscle Ph

ABSTRACTEffects of the period of pre-slaughter lairage and diet on responses to post-mortem electrical stimulation (ES) were observed in 113 bulls and 18 cows. The efficiency of ES was assessed by the rate of the decrease of muscle pH. Stimulation was made at 80 V for 45 s. ES significantly decreased pH values at 1 h after slaughter. The effect was greater for animals on a normal diet than for those on a reduced diet. ES was also more effective for animals killed within 2 h after transportation to the meat processing plant than for animals slaughtered 24 h after transportation. There were no significant differences in the effect of ES between sexes. The basic requirement for effective ES is a good condition of animals at slaughter.

Effects of transporting cows various distances on liveweight, carcase traits and muscle pH

1981 ◽  
Vol 21 (113) ◽  
pp. 557 ◽  
Author(s):  
JR Wythes ◽  
RJ Arthur ◽  
PJM Thompson ◽  
GE Williams ◽  
JH Bond
Keyword(s):  
Longissimus Dorsi ◽  
Post Mortem ◽  
Muscle Ph

Two experiments in Queensland in 1979 examined the ettect on liveweight, carcase weight, bruising and muscle pH of transporting cows 460,870 or 2055 km to three abattoirs for slaughter. Resting, feeding and watering procedures at the abattoirs were based on commercial practices in experiment 1, but were standardized in experiment 2. The effect of transportation alone was studied in experiment 1, by holding additional cattle at the nearest abattoir and slaughtering them on the same day as the group transported 2055 km. All cows came from the same property. The greatest losses in liveweight occurred before cows reached the first abattoir. In experiment 1, mean initial liveweight decreased from 439 to 398 kg for cows travelling 460 km and to 390 kg after 2055 km. In experiment 2, the decreases were 434 to 389 and 375 kg, respectively. It was concluded that time between mustering and slaughter had a greater effect on carcase weight than distance travelled. Between three and eight days after mustering in experiment 1, carcase weight decreased from 230 to 225 kg, whether cows were travelling or held at an abattoir. Between 4.5 and 11 d in experiment 2, the decrease was from 226 to 21 9 kg. Carcase bruising increased when travelling distance exceeded 460 km, but the increase was small relative to losses in carcase weiaht. The DH of M. longissimus dorsi 24 h post-mortem did not increase necessarily with distance travelled.

scholarly journals EVALUATION OF METHODS OF ASSESSING TENDERNESS ON RAW AND COOKED BEEF MUSCLE

1975 ◽  
Vol 55 (4) ◽  
pp. 519-525 ◽  
Author(s):  
P. J. L’HIRONDELLE ◽  
A. H. MARTIN
Keyword(s):  
Measuring System ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Marbling Score ◽  
Texture Properties ◽  
Ph Values ◽  
Cooked Meat ◽  
Evaluation Of Methods ◽  
Beef Muscle

Methods of estimating tenderness of beef muscle were evaluated on 282 steer and heifer carcasses. pH values (1 h and 2 h post-mortem) did not relate to shear values or panel tenderness scores on the cooked longissimus dorsi, evaluated after 6 days’ aging. Values obtained with the Armour tenderometer on the raw rib-eye were not useful predictors of tenderness of the cooked muscle (r2 < 6%). The Ottawa Texture Measuring System extrusion cell did not relate texture properties of the raw muscle to tenderness of the cooked meat. Marbling score explained 14% of the variance in panel tenderness scores. No satisfactory classification of carcasses into tenderness desirability groups was achieved with any of the methods examined.

The effects of resting sheep after a long journey on concentrations of plasma constituents, post-mortem changes in muscles, and meat properties

1977 ◽  
Vol 28 (3) ◽  
pp. 509 ◽  
Author(s):  
WR Shorthose
Keyword(s):  
Shear Force ◽  
Rest Period ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Ph Values ◽  
Meat Colour

After a 1110 km road journey, rams were rested either 18 hr with water available or 120 hr with feed and water before slaughter. Not all animals rested for 120 hr ate the feed offered. Animals rested for only 18 hr had less glycogen in the M. longissimus dorsi (LD) and liver at slaughter than those rested for 120 hr. The ultimate pH values of the LD (5.94) and M. semitendinosus (6.31) of rams rested for 18 hr were greater than those of the same muscles from animals that ate during their 120 hr rest period. Meat colour was darker in chops from animals rested for 18 hr than in those from animals rested 120 hr, although peak shear force values for this muscle did not differ between the two treatments.

A repeat national survey of muscle pH values in commercial pig carcasses

Meat Science ◽  
1998 ◽  
Vol 49 (4) ◽  
pp. 425-433 ◽  
Author(s):  
D.B. Homer ◽  
K.R. Matthews
Keyword(s):  
National Survey ◽  
Ph Values ◽  
Muscle Ph ◽  
Pig Carcasses

Pre-slaughter social activity of young bulls relating to the occurrence of dark-cutting beef

1988 ◽  
Vol 46 (2) ◽  
pp. 153-161 ◽  
Author(s):  
C. Franc ◽  
L. Bartoš ◽  
Z. Hanyš ◽  
Z. Tomeš
Keyword(s):  
Social Interactions ◽  
Social Activity ◽  
Water Holding Capacity ◽  
The Other ◽  
Longissimus Dorsi ◽  
Agonistic Interactions ◽  
Ph Values ◽  
Muscle Ph ◽  
Light Reflectance ◽  
Water Holding

AbstractTwenty bulls of three different breeds were tethered individually from 5 months until slaughter at 21 months. On the day of slaughter, the bulls were divided into groups of five animals, transported and then released in a pen. The first bull of the group was slaughtered 60 or 110 min after regrouping. Subsequent bulls were slaughtered individually at 50-min intervals. Social interactions among the bulls were recorded. Muscle pH, light reflectance values and water-holding capacity were measured in samples of m. longissimus dorsi. These characteristics showed correlations with the amount of non-agonistic social activity in which a bull had been involved before slaughter. The characteristics were also correlated with the number of agonistic interactions. Whether a bull was behaving as a dominant or a submissive animal did not influence the incidence of dark-cutting meat as judged by pH values. On the other hand, light reflectance values and water-holding capacity were correlated with the number of passive agonistic interactions (i.e. how many times a bull was attacked) and considerably less with the number of active interactions (number of attacks by the bull). The incidence of butting was not significantly related to muscle characteristics but mounting was significantly correlated with them.The study indicates that dark-cutting beef is primarily caused by physically exhausting activities such as mounting, and further modified by stress-inducing social interactions.

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