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Research Papers

Effect of different slaughterhouses on carcass and meat quality of pigs

Authors:

D. C. A. Kalubowila ,

ADM Food Products (Pvt) Ltd., Katukenda, Badalgama, LK
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P. H. G. J. De Silva

University of Peradeniya, LK
About P. H. G. J.
Post Graduate Institute Agriculture
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Abstract

The issue of meat quality has become a major concern in the swine industry of Sri Lanka. The impact of the condition of slaughterhouses on carcass and meat quality of pigs was studied in two different commercial slaughterhouses (SH), i.e. SH-A: HACCP certified with electrical stunning and SH-B: conventional slaughter system with mechanical stunning. Feed withdrawal, transport and lairage were standardized for each batch, which did not differ between slaughterhouses. Three batches of 60 Large White × Land Race crossbred pigs (live weight 86 ± 6.9 kg) were purchased from commercial farms, randomly divided into two groups and delivered to two slaughterhouses. Dressing percentage, time taken for animal to be unconscious, bleeding time, injuries, bruising, blood spots in meat, blood aspiration in lungs, water holding capacity (WHC), carcass temperature, pH at 45 minutes of post-slaughter, the total plate count (TPC), and microbial counts of Escherichia coli, Staphylococcus aureus and Salmonella spp were measured. Stunning time, bleeding time, temperature, blood aspiration in lungs, injuries, bruising and meat blood spots were significantly higher (p<0.05) in SH-B than in the SH-A. Dressing percentage and carcass weight were not significantly different (p>0.05) between the two slaughter houses. The microbial counts significantly differed (p<0.05) between slaughterhouses. The TPC and counts of E coil and S. aureus between SH-A and SH-B were 4.41 vs 5.86, 2.37 vs 3.69 and 0.22 vs 2.35 log CFU/cm2, respectively (p<0.05). However, Salmonella were not present in both slaughterhouses. The SH-B produced an inferior quality meat compared to SH-A, where meat of SH-B had a lower pH45 min (A: 6.45 ± 0.02 vs. B: 6.20 ± 0.01), and exhibited higher carcass temperature and lower WHC. The results suggested that the slaughter house A with HACCP certification was far better than the slaughter house B in terms of carcass and meat quality of pigs.
How to Cite: Kalubowila, D.C.A. & De Silva, P.H.G.J., (2016). Effect of different slaughterhouses on carcass and meat quality of pigs. Sri Lanka Journal of Food and Agriculture. 2(1), pp.29–34. DOI: http://doi.org/10.4038/sljfa.v2i1.22
Published on 20 Mar 2016.
Peer Reviewed

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