Moringa oleifera leaf powder as a functional antioxidant additive in pork droewors
- Authors: Mukumbo, Felicitas Esnart
- Date: 2016
- Subjects: Antioxidants , Moringa oleifera , Pork -- Quality
- Language: English
- Type: Thesis , Doctoral , PhD
- Identifier: http://hdl.handle.net/10353/15354 , vital:40400
- Description: The study investigated the effect of Moringa oleifera leaf powder (MLP) on physico-chemical characteristics, antioxidant activity, antioxidant compound content and lipid oxidation in pork droëwors. Firstly, the physico-chemical properties (proximate composition, salt content, water activity (aw), pH) of commercially produced droëwors from different types of meat (beef, game, ostrich) were determined. In the second experiment beef and pork droëwors with similar fat content were produced. Physico-chemical properties and lipid oxidation (thiobarbituric reactive substances (TBARS)) during processing and 26 days of storage at 25 °C and 50percent relative humidity (RH) were measured. In the third experiment, antioxidant compounds (Total Phenolic Compounds (TPC), α-tocopherol, β-carotene) in MLP were quantified. Thereafter, 4 treatments of pork droëwors were produced, with MLP included at 0, 0.5, 1 and 2 g/ 100 g. Physico-chemical properties and TBARS were measured at intervals during drying (0, 1.5, 5.75, 27.25, 72 h) and after 7 days of storage under ambient conditions. Antioxidant activity (ferric reducing antioxidant power (FRAP)), TBARS, α- and γ-tocopherol, and β-carotene contents were measured. In the fourth experiment, three batches of droëwors were produced (C: no antioxidant, M0.75: 0.75 g/ 100 g MLP, VE: 15 mg/ kg α-tocopherol oil) and stored at 25 °C and 50percent relative humidity for 112 days. Drying kinetics and α-tocopherol contents of pork droëwors after drying were measured and the physico-chemical properties and TBARS were followed during storage. Results showed no differences (P > 0.05) in the physico-chemical characteristics of beef, game meat and ostrich droëwors; containing on average 25.8 ± 1.25 g/100 g moisture, 42.0 ± 0.10 g/100 g protein, 32.0 ± 1.68 g/100 g fat, 6.2 ± 0.13 g/100 g ash and 4.2 ± 0.10 g/100 g salt; with aw and pH of 0.79 ± 0.015 and 5.3 ± 0.05, respectively. During processing and storage, TBARS were higher (P < 0.05) in pork droëwors (maximum 3.83 mg MDA/kg DM) than in beef (maximum 0.99 mg MDA/kg DM). Moringa oleifera leaf powder contained high levels of TPC (7.5 ± 0.2 mg gallic acid eq/g) and substantial levels of α-tocopherol (76.7 ± 1.9 mg/100 g) and β-carotene (23.2 ± 2.8 mg/100 g). The FRAP, α-tocopherol and β-carotene content of pork droëwors increased (P < 0.05) proportionally with increasing levels of MLP inclusion. Lipid oxidation occurred more rapidly (P < 0.05) when MLP was not added and was similar (P > 0.05) for all MLP treatments. There was no significant effect of the inclusion of 0.75 g/100 g MLP on the drying curves and physico-chemical characteristics of the droëwors. The α-tocopherol content was higher (P < 0.05) and TBARS during storage were lower (P > 0.05) with MLP addition. The results of the current study give an overview of the composition of commercial droëwors and showed higher susceptibility to lipid oxidation in pork droëwors. Moringa oleifera leaf powder exhibited antioxidant activity in pork droëwors, inhibited lipid oxidation and increased the content of α-tocopherol in the product. It can be concluded that MLP could be used as a functional antioxidant additive in pork droëwors.
- Full Text:
- Date Issued: 2016
- Authors: Mukumbo, Felicitas Esnart
- Date: 2016
- Subjects: Antioxidants , Moringa oleifera , Pork -- Quality
- Language: English
- Type: Thesis , Doctoral , PhD
- Identifier: http://hdl.handle.net/10353/15354 , vital:40400
- Description: The study investigated the effect of Moringa oleifera leaf powder (MLP) on physico-chemical characteristics, antioxidant activity, antioxidant compound content and lipid oxidation in pork droëwors. Firstly, the physico-chemical properties (proximate composition, salt content, water activity (aw), pH) of commercially produced droëwors from different types of meat (beef, game, ostrich) were determined. In the second experiment beef and pork droëwors with similar fat content were produced. Physico-chemical properties and lipid oxidation (thiobarbituric reactive substances (TBARS)) during processing and 26 days of storage at 25 °C and 50percent relative humidity (RH) were measured. In the third experiment, antioxidant compounds (Total Phenolic Compounds (TPC), α-tocopherol, β-carotene) in MLP were quantified. Thereafter, 4 treatments of pork droëwors were produced, with MLP included at 0, 0.5, 1 and 2 g/ 100 g. Physico-chemical properties and TBARS were measured at intervals during drying (0, 1.5, 5.75, 27.25, 72 h) and after 7 days of storage under ambient conditions. Antioxidant activity (ferric reducing antioxidant power (FRAP)), TBARS, α- and γ-tocopherol, and β-carotene contents were measured. In the fourth experiment, three batches of droëwors were produced (C: no antioxidant, M0.75: 0.75 g/ 100 g MLP, VE: 15 mg/ kg α-tocopherol oil) and stored at 25 °C and 50percent relative humidity for 112 days. Drying kinetics and α-tocopherol contents of pork droëwors after drying were measured and the physico-chemical properties and TBARS were followed during storage. Results showed no differences (P > 0.05) in the physico-chemical characteristics of beef, game meat and ostrich droëwors; containing on average 25.8 ± 1.25 g/100 g moisture, 42.0 ± 0.10 g/100 g protein, 32.0 ± 1.68 g/100 g fat, 6.2 ± 0.13 g/100 g ash and 4.2 ± 0.10 g/100 g salt; with aw and pH of 0.79 ± 0.015 and 5.3 ± 0.05, respectively. During processing and storage, TBARS were higher (P < 0.05) in pork droëwors (maximum 3.83 mg MDA/kg DM) than in beef (maximum 0.99 mg MDA/kg DM). Moringa oleifera leaf powder contained high levels of TPC (7.5 ± 0.2 mg gallic acid eq/g) and substantial levels of α-tocopherol (76.7 ± 1.9 mg/100 g) and β-carotene (23.2 ± 2.8 mg/100 g). The FRAP, α-tocopherol and β-carotene content of pork droëwors increased (P < 0.05) proportionally with increasing levels of MLP inclusion. Lipid oxidation occurred more rapidly (P < 0.05) when MLP was not added and was similar (P > 0.05) for all MLP treatments. There was no significant effect of the inclusion of 0.75 g/100 g MLP on the drying curves and physico-chemical characteristics of the droëwors. The α-tocopherol content was higher (P < 0.05) and TBARS during storage were lower (P > 0.05) with MLP addition. The results of the current study give an overview of the composition of commercial droëwors and showed higher susceptibility to lipid oxidation in pork droëwors. Moringa oleifera leaf powder exhibited antioxidant activity in pork droëwors, inhibited lipid oxidation and increased the content of α-tocopherol in the product. It can be concluded that MLP could be used as a functional antioxidant additive in pork droëwors.
- Full Text:
- Date Issued: 2016
Effect of pre-slaughter stress of pigs on the levels of cortisol, creatine kinase and their subsequent relationship with pork quality
- Authors: Nzolo, Jama
- Date: 2014
- Subjects: Slaughtering and slaughter-houses , Pork -- Quality , Swine -- Handling , Livestock -- Handling , Creatine kinase
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11837 , http://hdl.handle.net/10353/d1021287 , Slaughtering and slaughter-houses , Pork -- Quality , Swine -- Handling , Livestock -- Handling , Creatine kinase
- Description: The study was conducted to determine the effect of pre-slaughter stress of pigs on the levels of cortisol, creatine kinase (CK) and their subsequent relationship with pork quality. From our knowledge, there is paucity of information on transportation, lairage duration and sex effects on saliva cortisol and its relation with serum cortisol, urine cortisol and other meat quality traits. Stage one of the study assessed the effect of sex and time to slaughter (transport and lairage duration) on the levels of cortisol and CK in crossbred pigs. The second stage of the study evaluated the effect of sex and lairage duration on pork quality. The trials comprised of 60 22-weeks old commercial crossbred pigs [(30 boars vs. 30 gilts) with an average body weight of 76.9kg for gilts and 78.3kg for boars. Thirty pigs (15 Boars vs. 15 Gilts) were slaughtered on arrival after a 120km road journey and the other 30, after travelling the same road and distance, were slaughtered after having been in the lairage for 20 hours. Saliva samples were obtained during three time periods: between 07:00-10:00 on the day before the journey, on arrival at the abattoir and after lairage. Levels of cortisol in serum and urine and CK in serum samples collected at slaughter were determined. The samples (saliva and serum) were centrifuged at 20oC for 10 min at 3550 x g and stored at -20oC in separate vials until analysis. Pork quality was assessed using muscle pH, colour, thawing and cooking losses and Warner-Bratzler Shear Force. Correlations between cortisol levels in saliva, serum and urine and meat quality were assessed. The effect of sex and time to slaughter on saliva cortisol was significant. Statistical analysis showed significant interaction of sex by time to slaughter on serum cortisol. It was only the effect of sex that demonstrated higher (P <0.05) serum creatine kinase levels in gilts. Likewise, urine cortisol was influenced (P <0.05) only by time to slaughter. Saliva cortisol after transportation (r = 0.52) was correlated (P <0.05) with urine cortisol. The study suggests that there are greater responses of the Hypothalamic-pituitary-adrenal axis following time to slaughter (transport and lairage duration) between gilts and boars. This can be used in measuring cortisol in saliva, serum and urine, and serum creatine kinase to determine stress levels in pigs. Besides the lightness (L*) colour value which was significantly lower (P <0.05) in meat from gilts than from boars, the results of this study showed no interaction or individual effect (sex or lairage duration) on pH and other colour measurements. Meat cooking loss was affected (P <0.05) by gender x lairage interaction. Effect of lairage duration (as an individual effect) on the measured meat quality traits was not significant (P <0.05). Correlation analysis showed significant (P <0.05) negative relation between baseline saliva cortisol (r = -0.40) and the pork L* value. Saliva cortisol after lairage duration (r = -0.38 and r = 0.38) was correlated (P <0.05) with pH45 and pork a* value, respectively. Serum cortisol (r = -0.35) was negatively correlated (P <0.05) with pH45. Moreover, there were negative correlations (P <0.05) between saliva cortisol after transportation (r = -0.35), saliva cortisol after lairage duration (r = -0.44), serum cortisol (r = -0.40) and meat cooking loss. The study suggests that cortisol in saliva and serum can be used to determine effect of time to slaughter (transport and lairage duration) on meat quality traits from gilts and boars. Keywords: Boars; gilts; saliva cortisol; serum cortisol; serum creatine kinase; urine cortisol.
- Full Text:
- Date Issued: 2014
- Authors: Nzolo, Jama
- Date: 2014
- Subjects: Slaughtering and slaughter-houses , Pork -- Quality , Swine -- Handling , Livestock -- Handling , Creatine kinase
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11837 , http://hdl.handle.net/10353/d1021287 , Slaughtering and slaughter-houses , Pork -- Quality , Swine -- Handling , Livestock -- Handling , Creatine kinase
- Description: The study was conducted to determine the effect of pre-slaughter stress of pigs on the levels of cortisol, creatine kinase (CK) and their subsequent relationship with pork quality. From our knowledge, there is paucity of information on transportation, lairage duration and sex effects on saliva cortisol and its relation with serum cortisol, urine cortisol and other meat quality traits. Stage one of the study assessed the effect of sex and time to slaughter (transport and lairage duration) on the levels of cortisol and CK in crossbred pigs. The second stage of the study evaluated the effect of sex and lairage duration on pork quality. The trials comprised of 60 22-weeks old commercial crossbred pigs [(30 boars vs. 30 gilts) with an average body weight of 76.9kg for gilts and 78.3kg for boars. Thirty pigs (15 Boars vs. 15 Gilts) were slaughtered on arrival after a 120km road journey and the other 30, after travelling the same road and distance, were slaughtered after having been in the lairage for 20 hours. Saliva samples were obtained during three time periods: between 07:00-10:00 on the day before the journey, on arrival at the abattoir and after lairage. Levels of cortisol in serum and urine and CK in serum samples collected at slaughter were determined. The samples (saliva and serum) were centrifuged at 20oC for 10 min at 3550 x g and stored at -20oC in separate vials until analysis. Pork quality was assessed using muscle pH, colour, thawing and cooking losses and Warner-Bratzler Shear Force. Correlations between cortisol levels in saliva, serum and urine and meat quality were assessed. The effect of sex and time to slaughter on saliva cortisol was significant. Statistical analysis showed significant interaction of sex by time to slaughter on serum cortisol. It was only the effect of sex that demonstrated higher (P <0.05) serum creatine kinase levels in gilts. Likewise, urine cortisol was influenced (P <0.05) only by time to slaughter. Saliva cortisol after transportation (r = 0.52) was correlated (P <0.05) with urine cortisol. The study suggests that there are greater responses of the Hypothalamic-pituitary-adrenal axis following time to slaughter (transport and lairage duration) between gilts and boars. This can be used in measuring cortisol in saliva, serum and urine, and serum creatine kinase to determine stress levels in pigs. Besides the lightness (L*) colour value which was significantly lower (P <0.05) in meat from gilts than from boars, the results of this study showed no interaction or individual effect (sex or lairage duration) on pH and other colour measurements. Meat cooking loss was affected (P <0.05) by gender x lairage interaction. Effect of lairage duration (as an individual effect) on the measured meat quality traits was not significant (P <0.05). Correlation analysis showed significant (P <0.05) negative relation between baseline saliva cortisol (r = -0.40) and the pork L* value. Saliva cortisol after lairage duration (r = -0.38 and r = 0.38) was correlated (P <0.05) with pH45 and pork a* value, respectively. Serum cortisol (r = -0.35) was negatively correlated (P <0.05) with pH45. Moreover, there were negative correlations (P <0.05) between saliva cortisol after transportation (r = -0.35), saliva cortisol after lairage duration (r = -0.44), serum cortisol (r = -0.40) and meat cooking loss. The study suggests that cortisol in saliva and serum can be used to determine effect of time to slaughter (transport and lairage duration) on meat quality traits from gilts and boars. Keywords: Boars; gilts; saliva cortisol; serum cortisol; serum creatine kinase; urine cortisol.
- Full Text:
- Date Issued: 2014
Effects of dietary inclusion of Moringa oleifera leaf meal on growth performance, physico-chemical attributes, oxidative stability and sensory quality of pork
- Authors: Nduku, Xola Pauline
- Date: 2014
- Subjects: Pork -- Quality , Food -- Sensory evaluation , Fatty acids , Moringa , Meat -- Quality
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11836 , http://hdl.handle.net/10353/d1021281 , Pork -- Quality , Food -- Sensory evaluation , Fatty acids , Moringa , Meat -- Quality
- Description: The objective of the study was to determine growth performance, physico-chemical attributes, oxidative stability and sensory quality of pork from pigs fed one of three dietary treatments, eac containing 0%, 2.5% or 5% (T1, T2 and T3, respectively) Moringa oleifera leaf meal (MOLM). Dietary treatments were formulated to be isonitrogenous and isoenergetic for weaner (6 – 8 weeks) and grower (9 – 13 weeks) phases. Twelve Large White (LW) and 12 Kolbroek (KB) male pigs at 6 weeks of age, initially weighing an average 10 kg, were randomly allocated to one of the dietary treatments, each with four replicates, in individual pens. Feed and water were offered ad libitum. The Longissimus thoracis et lumborum (LTL) muscle of each carcass (n = 24) was sampled for meat quality and fatty acid analyses. Breed differences in measured parameters were observed. In pigs receiving 5% MOLM, the LW had significantly the highest ADFI (P<0.05) than KB pigs. In pigs receiving 2.5% and 5% MOLM, backfat thickness was significantly highest (P<0.05) compared to those receiving 0% MOML. Dietary inclusion of MOLM had no significant effects (P>0.05) on the physico-chemical quality of pork from LW pigs; although it significantly (P<0.05) increased a* and reduced WBSF values in pork from KB pigs. Pork from LW pigs receiving 5% MOLM had significantly increased (P<0.05) n-3 content of the subcutaneous tissue of LW pigs compared to KB, and also when compread to other treatment groups. In both breeds, the composition of PUFA: SFA and n-6: n-3 in the subcutaneous adipose tissue was significantly (P<0.05) lower in T2 and T3 than in T1. The n-3 levels for pork muscle from LW pigs receiving 2.5% and 5% MOLM, and from KB pigs receiving 5% MOLM, were significantly (P<0.05) lower. Inclusions of MOLM significantly (P<0.05) reduced the n-6: n-3 fatty acids in pork from both LW pigs and KB pigs. Consumer scores on sensory attributes (aroma intensity, initial impression of juiciness, first bite, sustained impression of juiciness, muscle fibre and overall tenderness and overall flavor intensity) significantly (P<0.05) increased as the level of MOLM inclusion in the diet increased; and higher scores were observed in fried meat than in boiled for most sensory attributes. It may be concluded that inclusion of MOLM in pig diets up to 5% improved the ADFI, a*, tenderness of pork without adversely affecting the FCR and other physico-chemical quality attributes; and resulted in desired increase in levels of n-3 and reduced the n-6: n-3 fatty acid ratio.
- Full Text:
- Date Issued: 2014
- Authors: Nduku, Xola Pauline
- Date: 2014
- Subjects: Pork -- Quality , Food -- Sensory evaluation , Fatty acids , Moringa , Meat -- Quality
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11836 , http://hdl.handle.net/10353/d1021281 , Pork -- Quality , Food -- Sensory evaluation , Fatty acids , Moringa , Meat -- Quality
- Description: The objective of the study was to determine growth performance, physico-chemical attributes, oxidative stability and sensory quality of pork from pigs fed one of three dietary treatments, eac containing 0%, 2.5% or 5% (T1, T2 and T3, respectively) Moringa oleifera leaf meal (MOLM). Dietary treatments were formulated to be isonitrogenous and isoenergetic for weaner (6 – 8 weeks) and grower (9 – 13 weeks) phases. Twelve Large White (LW) and 12 Kolbroek (KB) male pigs at 6 weeks of age, initially weighing an average 10 kg, were randomly allocated to one of the dietary treatments, each with four replicates, in individual pens. Feed and water were offered ad libitum. The Longissimus thoracis et lumborum (LTL) muscle of each carcass (n = 24) was sampled for meat quality and fatty acid analyses. Breed differences in measured parameters were observed. In pigs receiving 5% MOLM, the LW had significantly the highest ADFI (P<0.05) than KB pigs. In pigs receiving 2.5% and 5% MOLM, backfat thickness was significantly highest (P<0.05) compared to those receiving 0% MOML. Dietary inclusion of MOLM had no significant effects (P>0.05) on the physico-chemical quality of pork from LW pigs; although it significantly (P<0.05) increased a* and reduced WBSF values in pork from KB pigs. Pork from LW pigs receiving 5% MOLM had significantly increased (P<0.05) n-3 content of the subcutaneous tissue of LW pigs compared to KB, and also when compread to other treatment groups. In both breeds, the composition of PUFA: SFA and n-6: n-3 in the subcutaneous adipose tissue was significantly (P<0.05) lower in T2 and T3 than in T1. The n-3 levels for pork muscle from LW pigs receiving 2.5% and 5% MOLM, and from KB pigs receiving 5% MOLM, were significantly (P<0.05) lower. Inclusions of MOLM significantly (P<0.05) reduced the n-6: n-3 fatty acids in pork from both LW pigs and KB pigs. Consumer scores on sensory attributes (aroma intensity, initial impression of juiciness, first bite, sustained impression of juiciness, muscle fibre and overall tenderness and overall flavor intensity) significantly (P<0.05) increased as the level of MOLM inclusion in the diet increased; and higher scores were observed in fried meat than in boiled for most sensory attributes. It may be concluded that inclusion of MOLM in pig diets up to 5% improved the ADFI, a*, tenderness of pork without adversely affecting the FCR and other physico-chemical quality attributes; and resulted in desired increase in levels of n-3 and reduced the n-6: n-3 fatty acid ratio.
- Full Text:
- Date Issued: 2014
Effects of pre-slaughter handling on pork quality from a smallholder abbatoir
- Authors: Gajana, Christian Sabelo
- Date: 2011
- Subjects: Meat cuts -- Standards , Pork -- Quality
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11174 , http://hdl.handle.net/10353/434 , Meat cuts -- Standards , Pork -- Quality
- Description: Effects of pre-slaughter handling on pork quality from a smallholder abattoir By Christian Sabelo Gajana A total of 158 pork samples from Landrace and Large White pigs were collected from Nxuba Municipal abattoir to determine the effects of pre-slaughter handling on pork quality. Technological quality attributes of pork such as pHu, L*, a*, b*, WBSF values, TL%, CL% EL% were determined. Breed differences were observed in ultimate pH (pHu) and redness (a*) with meat from the Large White having higher pHu and lower a* values than meat from the Landrace. Meat from pigs slaughtered in spring season had the highest (P<0.05) shear force values (27.6±1.58) while the lowest shear force values (18.5±1.58) were found in meat from pigs that were slaughtered in the autumn season. The lowest pHu and highest a* values were found in meat from 9 month-old pigs (5.3±0.07). The 6, 9 and 10 months had highest (P<0.05) than 7 and 8 months old pigs. Cooking loss and evaporation loss increased with age groups. Only distance and transportation time had a positive relationship to TL% of pork whilst no significant relationship was reported between all the other pre-slaughter variables and technological quality attributes of pork. Highest risks of PSE occurrences were observed with more space allowance of 0.4 m2 per 100 kg during transportation. Reduced risks of PSE occurrences were observed with space allowance of 0.35 m2 per 100 kg. The pHu were positively correlated to WBSF values (P < 0.001). The L* values were positively correlated to b* (P < 0.001), and negatively correlated to a* while CL and EL were positively correlated to L*. In the current study, a* values were positively correlated to b* (P < 0.001) but negatively correlated to EL (P < 0.01). There were iv positive correlations between CL and EL, Both CL and EL were positively correlated to WBSF values. The first four principal components (PCs) explained about 95% of the total variability for technological quality attributes of pork. It can be concluded that pig breeds vary in pHu and considerations should be made on different seasons of slaughter when assessing pork quality. Precautions should also be made on age categories of animal when improving the quality of pork. Transportation time, distance, stocking density, temperature and lairage time did not show significant relationship with technological quality attributes measured; except for transportation time and distance travelled which had a positive relationship with TL%. The risk of PSE increased with more space availability more than 0.4 m2 per 100 kg pig, but stocking density of 0.35 m2 per 100 kg was an ideal reduce the risk of PSE pork.
- Full Text:
- Date Issued: 2011
- Authors: Gajana, Christian Sabelo
- Date: 2011
- Subjects: Meat cuts -- Standards , Pork -- Quality
- Language: English
- Type: Thesis , Masters , MSc Agric (Animal Science)
- Identifier: vital:11174 , http://hdl.handle.net/10353/434 , Meat cuts -- Standards , Pork -- Quality
- Description: Effects of pre-slaughter handling on pork quality from a smallholder abattoir By Christian Sabelo Gajana A total of 158 pork samples from Landrace and Large White pigs were collected from Nxuba Municipal abattoir to determine the effects of pre-slaughter handling on pork quality. Technological quality attributes of pork such as pHu, L*, a*, b*, WBSF values, TL%, CL% EL% were determined. Breed differences were observed in ultimate pH (pHu) and redness (a*) with meat from the Large White having higher pHu and lower a* values than meat from the Landrace. Meat from pigs slaughtered in spring season had the highest (P<0.05) shear force values (27.6±1.58) while the lowest shear force values (18.5±1.58) were found in meat from pigs that were slaughtered in the autumn season. The lowest pHu and highest a* values were found in meat from 9 month-old pigs (5.3±0.07). The 6, 9 and 10 months had highest (P<0.05) than 7 and 8 months old pigs. Cooking loss and evaporation loss increased with age groups. Only distance and transportation time had a positive relationship to TL% of pork whilst no significant relationship was reported between all the other pre-slaughter variables and technological quality attributes of pork. Highest risks of PSE occurrences were observed with more space allowance of 0.4 m2 per 100 kg during transportation. Reduced risks of PSE occurrences were observed with space allowance of 0.35 m2 per 100 kg. The pHu were positively correlated to WBSF values (P < 0.001). The L* values were positively correlated to b* (P < 0.001), and negatively correlated to a* while CL and EL were positively correlated to L*. In the current study, a* values were positively correlated to b* (P < 0.001) but negatively correlated to EL (P < 0.01). There were iv positive correlations between CL and EL, Both CL and EL were positively correlated to WBSF values. The first four principal components (PCs) explained about 95% of the total variability for technological quality attributes of pork. It can be concluded that pig breeds vary in pHu and considerations should be made on different seasons of slaughter when assessing pork quality. Precautions should also be made on age categories of animal when improving the quality of pork. Transportation time, distance, stocking density, temperature and lairage time did not show significant relationship with technological quality attributes measured; except for transportation time and distance travelled which had a positive relationship with TL%. The risk of PSE increased with more space availability more than 0.4 m2 per 100 kg pig, but stocking density of 0.35 m2 per 100 kg was an ideal reduce the risk of PSE pork.
- Full Text:
- Date Issued: 2011
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