Effect of pre-slaughter management on the incidence of PSE and DFD in swine

The objective of this study was to evaluate the effects of transportation distance from farm to abattoir and pre-slaughter resting time on incidence of PSE and DFD of pig carcasses. A total of 160 crossbred pigs (castrates and gilts) were slaughtered at approximately 90 kg liveweight. Four transportation distances (10, 45, 80 and 115 km) and two pre-slaughter resting periods (6 and 24 hours) were studied in a 4 x 2 factorial trial. Data were collected on muscle (Longissimus dorsi and Semimembranosus) pH at 45 minutes post-mortem (PSE = initial pH 151, DFD < 119), Longissimus dorsi temperature 45 minutes post-mortem and after overnight cooling, ambient temperature of the slaughter day, liveweight at slaughter and cool carcass weight. Transport distances of 115 km were not long enough to significantly affect initial and final pH values. lncreasing pre-slaughter resting time from six to 24 hours did not increase initial muscle pH and did not decrease the incidence of PSE but significantly increased final pH and the incidence of DFD. High ambient temperatures on the day of slaughter decreased initial pH and increased the incidence of PSE. Meat guality was not affected by carcass weight.