New method predicts poor meat quality

Stress related markers in pig blood can predict low water-holding capacity and poor colour of the meat at the slaughterhouses right after sticking. This is one major perspective of the scientific work currently being conducted in Q-PorkChains module V at University of Aarhus, Denmark, and University of Waageningen, The Netherlands.

 

By Mette Christensen

 

Pigs stressed during transportation or at the slaughterhouse will cause meat with poor quality. The meat can have unattractive colour or poor water-holding capacity. This leads to high economical losses for the retailers and unattractive appearance and poor eating quality for the consumers. Furthermore, pre-slaughter stress results in decreased animal welfare which also is undesirable.

 

Currently scientists from University of Aarhus, Faculty of Agricultural Sciences (Denmark) and University of Wageningen (Netherlands) investigate if meat from pigs disposed to pre-slaughter stress can be detected immediately after slaughter. This early differentiation of raw meat will ensure a more consistent quality of meat for consumption and processing purposes.

 

The scientists investigate, if stress related markers can be detected in blood collected at the time of sticking.

 

- Today the slaughterhouses have to wait app. 24 hours until after cutting, boning and chilling, before the meat quality is known. The potential of detecting stress related markers at the time of sticking is that meat with poor quality can be pointed out almost immediately, Jette Feveile Young, senior scientist, University of Aarhus, Faculty of Agricultural Sciences (Denmark), explains.

 

The identification of specific stress markers continue in module V of Q-PorkChains until 2011 including developing new molecular tools for rapid detection. The rapid detection technique will be non-invasive and non-destructive in relation to the carcass.