Sound levels above 85 dB pre-slaughter influence pork quality. (February 2015)

• Record Type: Journal Article
• Authors: Vermeulen, L.; Van de Perre, V.; Permentier, L.; De Bie, S.; Verbeke, G.; Geers, R.
• Is Part Of: Meat science. Volume 100(2015:Feb.)
• Page Start: 269
• Page End: 274
• Publication Date: 2015-02
• Subjects: Pre-slaughter stress -- Sound levels -- pH -- Meat quality -- Pig; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2014.10.025
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This study investigates whether sound levels above 85 dB(A), determined in literature as a critical sound level to induce stress in pigs, has also an effect on the pH of pork. Sound levels were recorded during pre-slaughter phases. A measure was taken after the arrival of the truck at the slaughterhouse, during unloading, lairage and just before stunning. The pH of the Longissimus thoracis or lumborum, 30 min after sticking (pH30LT ) was measured. 8508 pigs were examined and the pH was measured on the carcasses. The results show that the cut-off value of 85 dB(A) during the pre-slaughtering phase is not only a threshold to evaluate animal welfare but can also be associated with a slower drop of pH if sound levels are < 85 dB(A). Finally a linear mixed model for pH30LT was built with the sound level during lairage and the sound level prior to stunning as independent variables, having statistically the highest impact on pH30LT of pork.