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Bulletin No. 17 - Winter 2003
Miscelleanous- No Category
MONIN G
Abattage des porcs et qualit?s des carcasses et viandes (pig slaughtering and meat and carcass quality).
INRA Prod. Anim., 2003, Volume 16, N?4, 251-262
BO98415
For pig slaughtering plants lowering the costs has always been a key to making profit but increasing meat quality is becoming an important challenge. Pre-slaughter operations greatly influence meat quality and represent an interesting part of the process to work on. A more comprehensive understanding of the effect of every single parameter is needed but stress before slaughter should always be the main issue to address. The author reviews the steps of the entire process (transport, housing, stunning, killing and postmortem changes of muscles) and also underlines the influence of carcass chilling on meat quality.
