The Effect of Production Size and Pre-Slaughter Time on the Carcass Parameters and Meat Quality of Slaughtered Finisher Pigs

The study was designed to determine the impact of production size and pre-slaughter time on linear parameters of pig carcasses and meat quality. The 112 finisher pigs, divided into groups of: production size (large and small scale) and pre-slaughter time (<4 h and >4 h). Production size has the largest impact on linear measurements of pig carcasses. Finishers from large scale farms were characterized by a higher thickness of the gluteal muscles (P0.05), lean meat content (P0.01) and by lower backfat thickness (P0.01). The highest impacts of production size and pre-slaughter time were observed for color, marbling, drip loss, water holding capacity and L* parameter. The most desirable consumer parameters for pork were characterized by finisher groups from large scale farms slaughtered after over 4 h rest. The calculated correlations demonstrated relations between the line measurements of carcass and the meat quality parameters. Practical ApplicationsProduction size and pre-slaughter time, and their interaction have a major influence on the raw material and meat quality for sale. Results of the investigation could have a potential for producing a raw material strictly suited to consumer market. Therefore, smaller slaughter plants can improve the final quality of the sold product by taking into account these factors, which means a detailed verification of suppliers and adjusting the time of slaughter.