The effects of pre-slaughter pig management from the farm to the processing plant on pork quality

Two experiments (Exp.1, n = 80; Exp.2, n = 144) were conducted to determine the effects of pre-slaughter pig management on pork quality by monitoring blood lactate concentration ([LAC]) during marketing. [LAC] was measured at: (1) baseline at farm, (2) post-loading on truck, (3) pre-unloading after transport, (4) post-unloading at plant, (5) post-lairage, (6) post-movement to stun, and (7) exsanguination. Pearson correlations were used to determine relationships between [LAC] and meat quality. Higher [LAC] post-loading or a greater change in [LAC] during loading resulted in increased 24 h pH (P = 0.002, P = 0.0006, Exp.1; P = 0.0001, P = 0.01, Exp.2, respectively), decreased L* (P = 0.03, P = 0.04; P = 0.001, P = 0.01) and decreased drip loss (P = 0.02, P = 0.12; P = 0.002, P = 0.01). Even though improved handling during loading is important to animal well-being, it will not necessarily translate into improved pork quality.