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Prairie Swine Centre is an affiliate of the University of Saskatchewan
Prairie Swine Centre is grateful for the assistance of the George Morris Centre in developing the economics portion of Pork Insight.
Financial support for the Enterprise Model Project and Pork Insight has been provided by:
Influence of volatile compounds on the development of off-flavours in pig back fat samples classified with boar taint by a test panel
Posted in: Meat Quality by admin on January 1, 2005 | No Comments
Effect of genotype and seasonality on pig carcass and meat characteristics
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This study involved specimens from five commercial crossbreed (getting mixed Duroc, Landrace and Large White genotypes), and collected at five different times along a year in order to study the influence of slaughter time on meat quality. Seasonality exerts a significant influence on the carcass and meat pig quality and, therefore, it must be
taken into account in order to obtain the most favourable values on productive and quality parameters. Thus, depending on the pursued final product, a raw material with preset characteristics can be obtained by selecting the slaughter time. Genetics is a less influential factor than slaughter time but it must also be taken into account. Furthermore, although A, B and C are the same synthetic sire, they provide raw material with different characteristics as regards the parameters studied. Thus, more knowledge about feeding and growing conditions of each supplier is required for an in-depth study on this subject. Despite of the fact that it is desirable that a given genetics keeps constant with time, the parameters studied, this is not the behaviour which can be concluded from the present research. As a way of
example, while genetics A provides close to constant with time weights of carcass and ham, it shows remarkable differences in protein and intramuscular fat contents along the sacrifice months studied.
Manipulating Pork Quality through Production and Pre-Slaughter Handling
Posted in: Meat Quality by admin on January 1, 2004 | No Comments
Pre-slaughter handling has a significant effect on meat quality, depending on the level of stress and the changes in metabolic activity in the muscle. Pork quality can be categorized into pH, colour, intra-muscular fat, tenderness, flavour, water-holding capacity, and oxidative characteristics. Genetic influence of pork quality is based on the sex effect (gilt fat vs. barrow fat), stress gene (first described as porcine stress syndrome), and the Napole effect (originally in the Hampshire breed, causing low muscle pH and is associated with PSE pork). Selection considerations should be based on quality attributes as well as production and meat yield percentage to optimize efficient production of lean, high quality pork. Feeding at levels close to ad lib increases fat deposition and improves tenderness compared to restricted feeding. Metabolic modifiers can be used to improve rate of gain, feed efficiency, dressing percentage, carcass meat yield, meat quality, meat palatability, and extend shelf life. Resting time in the barn prior to slaughter can range from at least 2 to 4 hours to overnight and is influenced by the genetics of the pig, feed withdrawal time and distance of transportation. During resting in the barn, each pig requires about 0.55 to 0.67 square meters for every 100 kg to move and rest. Mixing pigs with stranger pigs is not recommended, especially in large groups in crowded pens. Drinking water should be reachable and water sprays/misters are recommended (especially during the hot season to reduce body temperature and respiratory rate). Stressing the pigs between temporary housing and stunning is critical; meat quality can be damaged in this timeframe.
Measuring Pork Quality on the Kill Floor
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In Canada the only current hot carcass measurements being made in regard to grading include back fat and loin lean thickness, and hot carcass weight. This is mostly determined by a tool called the Destron probe (but some use a Hennessy probe) to measure reflected light of different wavelengths. Ultrasound is also a popular method of determining these characteristics. Currently there is no effective, non-invasive method of determining marbling. Ultrasound methods do not work because the fat distribution is so fine. Measuring fat firmness on a regular basis has become popular. This is done by physical determination through compression or penetration. An alternative approach is being used in Japan, which determines the fat melting point. Some relatively slow methods are successful at determining boar taint in meat. Research is being done to increase the effectiveness of this method.
Nutritional Manipulation of Pork Quality: Current Opportunities
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Current market demands are for “normal” pork to meet domestic and export consumption and to meet specialized markets. Quality pork is the combined result of genetics, nutrition, production management, transportation, slaughter, processing and retailing. There are a number of promising nutrients that have been shown to positively affect pork quality. Feeding protein or amino acid deficient diets will increase marbling. The downside is that this will impair growth performance and increase carcass fatness. Chromium works like insulin (lets the body absorb sugar) and may play a role in increasing rates of lean deposition. Betaine helps out methionine, which is an essential amino acid. Aside from being used for protein synthesis, it is also essential for many bodily chemical reactions. Adding betaine to diets has shown some potential to increase carcass leanness and/or growth performance. Magnesium has the potential to reduce energy-producing rates triggered by stress hormones. Creatine can be synthesized from 3 amino acids and works as a quick energy source for muscles. Feeding creatine may have the potential to improve pork quality. Feeding vitamin E is reported to significantly reduce drip loss in several studies. It will be of great value when pork products are developed with high levels of omega-3 fatty acids. Conjugated linoleic acid (CLA) may help in the fight against diseases and even cancer. It could also reduce carcass fat, increase lean and possibly even improve feed efficiency.
Impact of speed of growth and slaughter weight of pigs on performances, carcass and meat quality, and organoleptic properties of meat
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In Québec, pigs are slaughtered at an average weight of 107kg, but the market tends to seek heavier pigs. Two proofs were conducted to evaluate the impact of speed of growth and slaughter weight of commercial pigs (107, 115 and 125kg). It has been found that increasing slaughter weight reduced feed conversion, daily gain and the soluble collagen content but increased back fat and muscle thickness as well as carcass yield and loin eye area. Pigs born from fathers with GPI contributing to faster growth did grow faster and eat more each day, but their feed conversion and other zootechnical performances were not significantly affected. It also been found that slow-growing pigs had larger proportions of leg (primal and commercial cuts), primal shoulder (Boston) butt and commercial loin and a firmness of meat slightly higher. Speed of growth had no impact on number or size of fibers. As well, slaughter weight did not influence the number of muscle fibers, but pigs slaughtered at 107kg had shorter fibers. The meat of the pigs slaughtered at 107kg contained less protein. Faster growing pigs showed a larger belly, which had a lower “iodine” index, and acquired more fat and less muscle. As far as pigs slaughtered at 125kg are concerned, they exhibited a larger shoulder butt proportion, a higher-scored loin colour and a slightly higher firmness of meat. Our model showed that slaughter weight affected farm profitability, depending on various factors. Overall, neither increased slaughter weight nor faster growth had any major negative impact on meat quality.
Listeria monocytogenes occurrence and characterization in meat-producing plants
Posted in: Meat Quality by admin on January 1, 2003 | No Comments