PORK QUALITY AFFECTED BY DIFFERENT SLAUGHTER CONDITIONS AND POSTMORTEM TREATMENT OF THE CARCASSES

The influence of stunning method and chilling rate on meat quality was studied in 433 pig carcasses from three commercial abattoirs. Meat qu ality was assessed by measuring pH, internal light scattering and elec tric conductivity at 45 min and 24 h post mortem in the M. longissimus dorsi and M. semimembranosus. The results showed a low incidence of p ale, soft and exudative meat and an effect of the chilling method on f inal meat quality. Fast chilling resulted in a lower degree of denatur ation of soluble protein and a higher water holding capacity. However, CO2 stunning did not improve meat quality at 45 min post mortem.