Effects of Slaughter Season,Transportation Distance and Lairage Time on Pork Quality and Incidence of PSE Pork

Zheng Fengling; Wang Yanping; Wang Huaizhong; Hao Lihong; Wang Cheng; Teng Jun; Zhao Fuping; Wang Jiying

doi:10.14083/j.issn.1001-4942.2025.07.019

Abstract：In this study,392 Duroc×Landrace×Yorkshire(DLY)crossbred pigs were slaughtered,their meat quality traits such as color,pH value and drip loss were measured,and the effects of slaughter season,transportation distance and lairage time on meat quality indicators and PSE(pale,soft and exudative)pork incidence were studied using one-way analysis of variance.The results were as follows.The pH1h and pH24h val-ues of pigs slaughtered in spring were significantly lower compared to the other three seasons(P＜0.01),and the incidence of PSE pork(16.51％)was significantly higher than that in autumn and winter(P＜0.05),sug-gesting the worst meat quality.The meat quality of pigs slaughtered in summer was the second worst with the drip loss and L1h very significantly higher compared to the other three seasons(P＜0.01)and the incidence of PSE pork(14.29％)just a little lower than that in spring.The pH1h value of the pigs through 30-km short dis-tance transportation was very significantly lower than that through 70～150-km and 200～250-km transportation(P＜0.01),the water loss rate was significantly higher than that through 70～150-km transportation(P＜0.05),and the PSE pork incidence rate(14.15％)was significantly higher than that through 70～150,200～250 and 300 km transportation(P＜0.05),suggesting the worst meat quality.The meat quality of pigs through 200～250-km transportation was overall the best with the highest pH1h value,the lowest L1h value,and lower drip loss and water loss rates.The pH1h and pH24h values of pigs after 0～3-h lairage were significantly lower com-pared to the other three groups(P＜0.01),the drip loss and water loss rate were the highest with drip loss sig-nificantly higher than that after＞6～12-h and＞12～24-h lairage(P＜0.01)and water loss rate significantly higher than that of the other three groups(P＜0.05),and the PSE pork incidence(16.78％)was significantly higher than that of the other three lairage times,suggesting the worst meat quality.The meat quality of pigs af-ter 6～12-h lairage was the best with lower L1h,L24h,drip loss and PSE pork incidence and the highest pH1h and pH24h values.This study clarified the effects of slaughter season,transportation distance and lairage time on meat quality,which could provide scientific references for pig preslaughter stress control.