Bayesian meta-analysis of the effect of fasting, transport and lairage times on four attributes of pork meat quality

Salmi, B and Trefan, L and Bunger, L and Doeschl-Wilson, A and Bidanel, J P and Terlouw, C and Larzul, C

Meat Science (2012) 90: 584–598

DOI: 10.1016/j.meatsci.2011.09.021

Abstract

Technological meat quality is a significant economic factor in pork production, and numerous publications have shown that it is strongly influenced both by genetic status and by rearing and slaughter conditions. The quality of meat is often described by meat pH at different times postmortem, as well as by color and drip loss. A meta-analysis based on a database built from 27 studies corresponding to a total of 6526 animals classified was carried out. The purpose of this meta-analysis was to study the effect of fasting, lairage and transport durations on four main attributes of the technological pork meat quality. A Bayesian hierarchical meta-regression approach was adopted. The results of our meta-analysis showed that fasting time had a significant effect on pH measured 24h post-mortem (pHu) and drip loss (DL) measured in longissimus muscle. While, lairage affected only the pHu in semimembranosus muscle. Interestingly, we found that DL was the lone attribute that was affected by transport time and its interaction with fasting time.

Citation

Salmi, B., Trefan, L., Bunger, L., Doeschl-Wilson, A., Bidanel, J. P., Terlouw, C., & Larzul, C. (2012). Bayesian meta-analysis of the effect of fasting, transport and lairage times on four attributes of pork meat quality. Meat Science, 90(3), 584–598. https://doi.org/10.1016/j.meatsci.2011.09.021 Animals, Swine, Pigs, Bayes Theorem, Color, Fasting, Hydrogen-Ion Concentration, Meat/analysis, Muscle, Postmortem Changes, Skeletal/chemistry

Keywords

• Animals
• Swine
• Pigs
• Bayes Theorem
• Color
• Fasting
• Hydrogen-Ion Concentration
• Meat/analysis
• Muscle
• Postmortem Changes
• Skeletal/chemistry