THE EFFECT OF 2 HANDLING AND SLAUGHTER SYSTEMS ON SKIN DAMAGE, MEAT ACIDIFICATION AND COLOR IN PIGS

In order to minimize the high proportion of carcass and meat quality d efects recorded in commercially slaughtered pigs, the optimum handling , stunning and bleeding-out conditions must be implemented. In this st udy improvements in pig handling resulted in the elimination of electr ic goading within the raceways, which reduced the skin blemish score b y 50%. Furthermore, the application of higher stunning voltage (200 V) and the immediate bleeding-out in the prone position improved the pos t-mortem acidification rate in the Longissimus thoracis (LT) and Semim embranosus (SM) muscles. This resulted in a sharp reduction of the PSE incidence in both muscles. A positive effect on muscle metabolism was also showed by the lower release of CPK into the bloodflow. These res ults show that, under commercial conditions, the design of slaughter h andling systems and the slaughter procedures can have an effect on ski n damage and on the quality of the pig meat. (C) 1998 Elsevier Science Ltd. All rights reserved.