Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs

Abstract

This study investigated the interactive effects of weather conditions, transportation time and loading density on carcass damages and meat quality traits of market-weight pigs under commercial conditions. The following pork quality parameters were measured: pH and temperature; colour; drip, thawing and cooking loss; and textural traits. Pigs were assigned to one of eight groups arranged in a 2 $\times$ 2 $\times$ 2 factorial design according to the weather conditions (hot and cold), transportation time (short and long) and loading density (high and low). A three-way ANOVA and Tukey's post-test (multiple comparisons) were performed to assess the differences between groups in examined pork quality traits. Pigs exposed to short transportation ( $\sim$ 20 $\min$ ) at high loading density (0.29 $m^2/100\mathrm{kg}$ ) during hot weather conditions produced meat with the lowest initial and ultimate meat pH value and sensory colour scores, and the highest initial temperature and the occurrence of pale, soft and exudative pork. The occurrence of pale, soft and exudative pork was reduced 5-fold during hot weather conditions when pigs were exposed to longer transportation ( $\sim$ 210 $\min$ ) and low loading density (0.53 $m^2/100\mathrm{kg}$ ). Pigs exposed to short transportation ( $\sim$ 20 $\min$ ) at high loading density (0.41 $m^2/100\mathrm{kg}$ ) during cold weather conditions produced the highest quality pork (the highest percentage of red, firm and non-exudative pork) characterised by lowest drip loss and $b^{\ast }$ value and the highest sensory colour scores. The highest percentages of carcass damages were recorded in pigs exposed to both low (0.50 $m^2/100\mathrm{kg}$ ) and high (0.33 $m^2/100\mathrm{kg}$ ) loading density during long transportation ( $\sim$ 210 $\min$ ) in cold weather conditions. In conclusion, weather conditions and loading density are of greater importance for the occurrence of carcass damages and pork quality variation than transportation time.