Lactate levels in blood serve as a key physiological indicator of stress and welfare in animals during slaughterhouse processes. Elevated lactate levels lead to an accumulation of lactic acid in the muscle tissue. This rapid lactic acid production lowers the muscle pH, potentially resulting in undesirable meat quality traits such as pale, soft and exudative (PSE) meat. Optical spectroscopic techniques offer a potential solution for measuring blood lactate levels in real-time as a process analytical technology (PAT) tool in slaughterhouses. This article demonstrates the potential of near-infrared (NIR) and Raman spectroscopy for measuring lactate levels in animal blood after exsanguination. All experiments were carried in real-world slaughterhouse conditions. Furthermore, regression modelling was performed to relate spectra with reference lactate values. The results demonstrated that both and NIR and Raman spectroscopy can predict lactate content in blood in slaughterhouse conditions. Furthermore, the relation of lactate values and final meat quality was also evaluated. The findings from the study can be used to develop PAT systems for continuous blood measurement in slaughterhouse conditions.

Pork quality is influenced by many factors along the entire pig production chain. The skeletal muscle content of histidine-containing dipeptides (HCD),consisting of anserine (Ans) and carnosine (Car), has been brought into relation with improved pork quality due to its buffering and anti-oxidative properties. In broilers, dietary histidine (His) supplementation has led to an increase in HCD content with ambiguous effects on meat quality. However, there is only limited information available about the effects of His supplementation on the HCD content and meat quality in pigs. The aim of this research was to investigate the effect of supplementing 0.1% His HCl to growing-finisher pigs for12 weeks prior to slaughter on the HCD content in the longissimus dorsi (LD) muscle and the effect on carcass and pork quality characteristics. A total of 228 pigs were raised at a commercial farm and were fed the same diet until12 weeks before slaughter, after which half of the pigs received the His supplementation. On the day of slaughter,76 control and 75 His supplemented barrow carcasses were randomly selected for carcass and meat quality measurements. A subsetof12 samples per treatment were analyzed for muscle HCD content (Ans and Car). The His supplementation increased the total HCD content in the LD muscleby16.2% (P = 0.03), attributed to an equivalent increase in the Car content, which was by far the predominant HCD. Ultimate pH was higher in the sub-set and the total group (P = 0.006 and P = 0.01, respectively) when supplemented with His, with no significant impact on pork water holding capacity in both groups. The color did not differ much between the dietary treatments, with only slightly lower a*-values (less red) for the His supplemented group (P = 0.048 and P = 0.073 in the subset and total group, respectively). The His supplemented group showed a1.4 mm decrease in fat thickness (P = 0.022) and a 0.9%-point increase in lean meat percentage (P= 0.023) in the total group. Overall, these results indicate that 0.1% His HCl supplementation in feed may increase carcass leanness, meat HCD content and ultimate pH.

The quality of meat products strongly depends on fresh meat quality, which is the result of ante-mortem and post-mortem muscle metabolism, influenced by a series of factors. This study was conducted to investigate the influence on the final pork meat quality of different time periods spent by the living swine in the slaughterhouse prior to slaughtering. In the slaughterhouse, a total of 160 pigs were randomly chosen and divided into 2 mixed groups (males and females). The 83 animals in group A were slaughtered on arrival, while the 77 in group B had a period of 3 hours’ resting time. Fresh meat quality measurements (pH, L* value, drip loss) were performed on loins and hams for both groups. pH was measured on loin and ham muscles 45 minutes post mortem in-line at 360 C and in the cooling area 24 hours post mortem at 40C. Minolta colour L* value and drip loss for the loin muscles were measured 48 hours post mortem. A slice ca. 2 cm thick was taken from the Longissimus dorsi at the shoulder side and placed in consumer retail trays for the determination of drip loss and colour L* value. Parametric data were analyzed using ANOVA for both group A and B. There was a significant difference (p 0.05). According to the parameters investigated, the pigs with higher pre-slaughter resting time had a darker meat colour, a slower pH decline and a higher ultimate pH compared with the animals slaughter directly.

Longissimus dorsi samples (685) collected at four processing plants were used to develop prediction equations for meat quality with near infrared spectroscopy. Equations with R(2)>0.70 and residual prediction deviation (RPD)≥2.0 were considered as applicable for screening. One production plant showed R(2) 0.76 and RPD 2.05, other plants showed R(2)<0.70 and RPD<2.0 for drip loss %. RPD values were ≤2.05 for drip loss%, for colour L*≤1.82 and pH ultimate (pHu)≤1.57. Samples were grouped for drip loss%; superior (<2.0%), moderate (2-4%), inferior (>4.0%). 64% from the superior group and 56% from the inferior group were predicted correctly. One equation could be used for screening drip loss %. Best prediction equation for L* did not meet the requirements (R(2) 0.70 and RPD 1.82). pHu equation could not be used. Results suggest that prediction equations can be used for screening drip loss %.

The objective was to study prediction of pork quality by near infrared spectroscopy (NIRS) technology in the laboratory. A total of 131 commercial pork loin samples were measured with NIRS. Predictive equations were developed for drip loss %, colour L*, a*, b* and pH ultimate (pHu). Equations with R(2)>0.70 and residual prediction deviation (RPD)≥1.9 were considered as applicable to predict pork quality. For drip loss% the prediction equation was developed (R(2) 0.73, RPD 1.9) and 76% of those grouped superior and inferior samples were predicted within the groups. For colour L*, test-set samples were predicted with R(2) 0.75, RPD 2.0, colour a* R(2) 0.51, RPD 1.4, colour b* R(2) 0.55, RPD 1.5 and pHu R(2) 0.36, RPD 1.3. It is concluded that NIRS prediction equations could be developed to predict drip loss% and L*, of pork samples. NIRS equations for colour a*, b* and pHu were not applicable for the prediction of pork quality on commercially slaughtered pigs.

Advantages of producing entire males will be increased pig welfare, higher production efficiency for producers and a better perception by consumers. Production of entire males requires the possibility to detect and find alternative processing routes for boar tainted products and an international acceptance of production systems with intact boars. This paper summarizes the possibilities to reduce tainted pork reaching the consumer by 1) prevention and reduction of boar taint in the live animal, and 2) detection of tainted carcasses and use of tainted products in further processed meats. Significant reduction is possible through genetic selection, feed and farm management. This will, however, not lead to 100% boar taint free products. An international accepted and reliable on-line detection method in meat processing plants is not yet available but under investigation. Production of entire males offers a great future opportunity, but in the mean time castration with minimal pain is a viable option.

Vorteile der Produktion nicht kastrierter Eber werden gesteigertes Wohlbefinden der Schweine, hohere Produktionseffizienz fur Produzenten und eine bessere Wahrnehmung durch die Verbraucher sein. Die Produktion nicht kastrierter Eber setzt die Moglichkeit voraus, andere Verarbeitungswege fur Produkte mit Ebergeruch zu entdecken und zu finden, sowie eine internationale Akzeptanz von Produktionssystemen mit nicht kastrierten Ebern. Dieses Papier fasst die Moglichkeiten zusammen, zu vermeiden, dass Schweinefleisch mit abweichendem Geruch den Verbraucher erreicht, indem 1) Ebergeruch im lebenden Tier verhindert und verringert wird, und 2) Tierkorper mit abweichendem Geruch und die Verwendung von Produkten mit abweichendem Geruch in weiterverarbeitetem Fleisch erkannt werden. Eine erhebliche Verringerung ist moglich durch genetische Selektion, Futter- und Hofmanagement. Dies wird einige Zeit dauern und nicht zu Produkten fuhren, die zu 100% frei von Ebergeruch sind. Eine international anerkannte und zuverlassige Erkennungsmethode am Schlachtband in den Fleischverarbeitungswerken steht noch nicht zur Verfugung, wird aber untersucht. Die Produktion nicht kastrierter Eber bietet eine grosartige Gelegenheit fur die Zukunft, aber in der Zwischenzeit ist die Kastration bei minimalen Schmerzen ein gangbarer Weg.

Five porcine genetic lines which represent a high proportion of European pig production were fully characterized for meat quality parameters and muscle biochemical characteristics (Longissimus thoracis, LT, and Semimembranosus, SM). The line characterisation was based on 100 animals each representing Large White, Landrace, Duroc, Piétrain (Halothane negative) and Meishan (a Meishan/Large White crossbred line) prevalent genetic backgrounds. Different meat quality parameters (pH 45min, pH ultimate, electrical conductivity, and colour measurements), as well as muscle water holding capacity, muscle metabolic and contractile traits, fibre type, size and frequencies were measured and their relationships studied. The main differences in the LT were found between the Meishan and Piétrain genetic lines, in relation to the muscle fibre size (larger in Piétrain). The Duroc line was characterized by the muscle oxidative traits and the Landrace by the high percentage of fast glycolytic fibres. In SM, Duroc and Piétrain were distinguished from Landrace and Meishan according to the metabolic and contractile characteristics of this muscle. Large White tended to lie between the other breeds for many of the traits. The measured muscle characteristics were related to differences in drip loss and marbling values and could thereby influence the eating quality of pork. Overall the results show differences between the genetic lines for a number of muscle traits which could have impact on consumer appeal and eating quality. The present findings should serve to emphasise the importance of including eating quality as a trait in breed selection.

Es bien sabido que los atributos cualitativos de la carne que tienen mas importancia economica estan influenciados por una combinacion de factores ambientales y geneticos (Cannon et al., 1995). Sin embargo, producir magro simultaneamente con carne para consumo en fresco intentando satisfacer los gustos locales e internacionales, sigue siendo un gran reto para todos los eslabones de la cadena porcina.