Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs
Abstract
The study was designed to determine the effect of farm size and abattoir capacity and their interaction
on carcass and meat quality of slaughter pigs. Pigs from small scale farm slaughtered at low-input
production system had the highest backfat thickness, skin lesion score percentage of the human-inflicted
type of skin lesions and the lowest lean meat content. Conversely, pigs from large scale farm slaughtered
at high-input abattoir had the lowest backfat thickness, the skin lesion score, the percentage of the
human-inflicted type of skin lesions and the highest lean meat content. In addition, pigs from small scale
farm slaughtered at low-input abattoir had the highest pH45 value and the incidence of dark, firm and
dry meat, while the highest percentage of normal and pale, soft and exudative pork was obtained from
pigs from large scale farm slaughtered at the high-input abattoir. In conclusion, rearing conditions at
farm level and handling procedure during the pre-slaughter pe...riod at small and large pork production
systems negatively affected carcass and meat quality, compromised animal welfare and, thus, caused
serious financial loss and ethical concern.
Keywords:
high and low-input abattoir / large and small scale farm / PSE meat / DFD meat / skin lesionsSource:
Professionals in food chains, EurSafe 2018 Vienna, 13 – 16 June 2018, 2018, 121-126Publisher:
- Wageningen Academic Publishers
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
Note:
- Conference Proceedings
Collections
Institution/Community
Fakultet veterinarske medicineTY - CONF AU - Čobanović, Nikola AU - Vasilev, Dragan AU - Dimitrijević, Mirjana AU - Teodorović, V. AU - Karabasil, Nedjeljko PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3590 AB - The study was designed to determine the effect of farm size and abattoir capacity and their interaction on carcass and meat quality of slaughter pigs. Pigs from small scale farm slaughtered at low-input production system had the highest backfat thickness, skin lesion score percentage of the human-inflicted type of skin lesions and the lowest lean meat content. Conversely, pigs from large scale farm slaughtered at high-input abattoir had the lowest backfat thickness, the skin lesion score, the percentage of the human-inflicted type of skin lesions and the highest lean meat content. In addition, pigs from small scale farm slaughtered at low-input abattoir had the highest pH45 value and the incidence of dark, firm and dry meat, while the highest percentage of normal and pale, soft and exudative pork was obtained from pigs from large scale farm slaughtered at the high-input abattoir. In conclusion, rearing conditions at farm level and handling procedure during the pre-slaughter period at small and large pork production systems negatively affected carcass and meat quality, compromised animal welfare and, thus, caused serious financial loss and ethical concern. PB - Wageningen Academic Publishers C3 - Professionals in food chains, EurSafe 2018 Vienna, 13 – 16 June 2018 T1 - Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs SP - 121 EP - 126 UR - https://hdl.handle.net/21.15107/rcub_veterinar_3590 ER -
@conference{ author = "Čobanović, Nikola and Vasilev, Dragan and Dimitrijević, Mirjana and Teodorović, V. and Karabasil, Nedjeljko", year = "2018", abstract = "The study was designed to determine the effect of farm size and abattoir capacity and their interaction on carcass and meat quality of slaughter pigs. Pigs from small scale farm slaughtered at low-input production system had the highest backfat thickness, skin lesion score percentage of the human-inflicted type of skin lesions and the lowest lean meat content. Conversely, pigs from large scale farm slaughtered at high-input abattoir had the lowest backfat thickness, the skin lesion score, the percentage of the human-inflicted type of skin lesions and the highest lean meat content. In addition, pigs from small scale farm slaughtered at low-input abattoir had the highest pH45 value and the incidence of dark, firm and dry meat, while the highest percentage of normal and pale, soft and exudative pork was obtained from pigs from large scale farm slaughtered at the high-input abattoir. In conclusion, rearing conditions at farm level and handling procedure during the pre-slaughter period at small and large pork production systems negatively affected carcass and meat quality, compromised animal welfare and, thus, caused serious financial loss and ethical concern.", publisher = "Wageningen Academic Publishers", journal = "Professionals in food chains, EurSafe 2018 Vienna, 13 – 16 June 2018", title = "Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs", pages = "121-126", url = "https://hdl.handle.net/21.15107/rcub_veterinar_3590" }
Čobanović, N., Vasilev, D., Dimitrijević, M., Teodorović, V.,& Karabasil, N.. (2018). Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs. in Professionals in food chains, EurSafe 2018 Vienna, 13 – 16 June 2018 Wageningen Academic Publishers., 121-126. https://hdl.handle.net/21.15107/rcub_veterinar_3590
Čobanović N, Vasilev D, Dimitrijević M, Teodorović V, Karabasil N. Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs. in Professionals in food chains, EurSafe 2018 Vienna, 13 – 16 June 2018. 2018;:121-126. https://hdl.handle.net/21.15107/rcub_veterinar_3590 .
Čobanović, Nikola, Vasilev, Dragan, Dimitrijević, Mirjana, Teodorović, V., Karabasil, Nedjeljko, "Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs" in Professionals in food chains, EurSafe 2018 Vienna, 13 – 16 June 2018 (2018):121-126, https://hdl.handle.net/21.15107/rcub_veterinar_3590 .