Influence of pre-slaughter handling on stress responses, fresh andfrozen pork quality, tenderness, and sensory attributes

E NAGA  MALLIKA; B  SONIA; A UDAYA  KIRAN

doi:10.56093/ijans.v96i3.176773

Authors

E NAGA MALLIKA Sri Venkateswara Veterinary University, Tirupati Andhra Pradesh 517 502 India
B SONIA Sri Venkateswara Veterinary University, Tirupati Andhra Pradesh 517 502 India
A UDAYA KIRAN Sri Venkateswara Veterinary University, Tirupati Andhra Pradesh 517 502 India

https://doi.org/10.56093/ijans.v96i3.176773

Keywords:

Freeze–thaw stability, Good management practices, Pork quality, Post-mortem pH, Pre-slaughter stress, Sensory attributes

Abstract

Pre-slaughter handling of pigs exerts a decisive influence on pork quality through modulation of physiological stress responses and post-mortem muscle metabolism. The present study evaluated the effects of standard handling, stressful handling and good management practices (GMP) on stress indicators, post-mortem pH decline, fresh and frozen pork quality, tenderness, oxidative stability and sensory attributes under Indian commercial conditions. Sixty market-weight pigs (100±5 Kg) were randomly allotted to three pre-slaughter handling treatments. Stress was assessed through behavioural indicators and serum cortisol concentration. Longissimus dorsi muscle samples were analysed for pH (45 min and 24 h), water-holding capacity, myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), lipid oxidation (TBARS), freeze–thaw loss and frozen storage stability up to 90 days at −18 °C. Sensory evaluation of fresh and frozen–thawed pork was conducted by a trained panel. Stressful handling significantly elevated cortisol concentration, accelerated post-mortem pH decline, reduced waterholding capacity, increased oxidative deterioration and lowered tenderness and sensory acceptability (p < 0.05). In contrast, GMP effectively minimized physiological stress, maintained desirable pH patterns and improved both fresh and frozen pork quality. The findings demonstrated that adoption of good pre-slaughter management practices is a practical, cost-effective and welfare-friendly strategy to enhance pork quality and frozen storage
stability.

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