THE EFFECT OF TRANSPORT AND RESTING OF SL AUGHTER PIGS BEFORE SLAUGHTERING ON THE QUALITY MEAT

In the ordinary slaughter plant consisting of 4602 pigs pH(1) value wa s measured 45 minutes post mortem in MLT and MS muscles by portable pH -meter TESTOFERM, the type 2300 by injecting electrode. Slaughter pigs were distributed into 15 groups according to the transport distance ( up to 10, 20, 40 and over 41 km) and the resting time prior to slaught ering (up to 1, 2, 4 hours and over 18 hours). Average pH(1) value of both muscles was found in individual groups along with the percentage of defective and normal pork meat. In pigs having a rest prior to slau ghtering up to one hour the length of transportation to slaughter hous e was manifested by lower pH(1) value which dropped to the limit value for normal meat, as in MLT muscle, as in MS muscle. Longer time of pi gs' rest transported to the shortest distance to 10 km had a negative effect. Also here the average pH(1) values of meat fell to the limit v alue. Prolonged rest had a positive effect in pigs transported over th e distance of 41 km. The rest longer than 18 hours had a significant e ffect on the group of pigs with transport distance longer than 11 km. The occurrence of good pork closely corresponds to the average pH(1) v alues in MLT and MS muscles. In PSE meat great fluctuations from avera ge pH(1) were recorded as between MLT and MT muscles, as between indiv idual groups of pigs. These differences can be attributed to the diffe rent representation of pigs with meat inclining to PSE.