Effect of the slaughterhouse on behaviour, blood parameters, meat quality and raw ham defects in heavy pigs

The effect of different pre-slaughter procedures on behavioural, blood parameters, meat quality traits and raw ham defect were evaluated on 120 pigs reared in one farm and delivered in groups of 40 subjects to three slaughterhouses. Due to the different attitude of the personnel involved, differences in handling were evident at loading and at unloading where the difficulties to drive the pigs increased the behavioural events. Blood analysis parameters showed that different resting time did not reduce the physical stress experienced by the pigs, which seems related “per se” to loading, journey condition and unloading and not to the different handling procedures applied in each slaughter plant. The rate and the extent of post mortem pH decline were affected by the slaughterhouse, while the colour of raw ham muscles was not influenced accordingly to the plant. The presence and the seriousness of the veining defect was significatively affected by the the slaughter condition while the “red skin” defect did not varied accordingly to the plant. The results of the present study showed that the slaughter plant, namely how the animals are handled before and after death, has an unquestionable responsibility to the final quality of meat and raw ham.