The effect of short lairage time (SLT: ≤1h and 3 h) and two stunning methods – SM (electrical and gas) and their interaction on carcass and pork quality was evaluated. The study was carried out with 108 barrow male pigs weighing 95-100 kg. Carcass defects (ecchymosis-petechiae, bruises, bone/muscle separation in the pork chop loins and bone fractures) and meat quality traits: pH45min, pH24h, color, water holding capacity (WHC), and drip loss (DL) were determined. The SLT affected WHC (p<0.05), where the meat from animals with SLT <1h had higher water losses (24.6%) when compared to those from animals with SLT = 3h (21.3%) (p<0.05). The electrical SM caused more carcass defects (bruises, bone separation in the pork chop loins and bone fractures in pork chops) and lower WHC value (p<0.05). The bone fractures were found in a higher incidence in carcasses from electrical SM w...

The effect of short lairage time (SLT: ≤1h and 3 h) and two stunning methods – SM (electrical and gas) and their interaction on carcass and pork quality was evaluated. The study was carried out with 108 barrow male pigs weighing 95-100 kg. Carcass defects (ecchymosis-petechiae, bruises, bone/muscle separation in the pork chop loins and bone fractures) and meat quality traits: pH45min, pH24h, color, water holding capacity (WHC), and drip loss (DL) were determined. The SLT affected WHC (p<0.05), where the meat from animals with SLT <1h had higher water losses (24.6%) when compared to those from animals with SLT = 3h (21.3%) (p<0.05). The electrical SM caused more carcass defects (bruises, bone separation in the pork chop loins and bone fractures in pork chops) and lower WHC value (p<0.05). The bone fractures were found in a higher incidence in carcasses from electrical SM w...