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The effect of high pre‐slaughter environmental temperature on meat quality traits of Italian autochthonous pig Suino Nero Lucano

2018; Wiley; Volume: 89; Issue: 7 Linguagem: Inglês

10.1111/asj.13007

1740-0929

Amalia Simonetti, Annamaria Perna, Roberto Lo Giudice, A. Cappuccio, Emilio Gambacorta,

Bee Products Chemical Analysis

Abstract The aim of the present study was to evaluate the effect of high pre‐slaughter environmental temperature on meat (Longissimus lumborum muscle) quality traits of Italian autochthonous pigs Suino Nero Lucano (SNL). High pre‐slaughter environmental temperature influenced the meat quality of autochthonous pigs. In particular, the meat from SNL pigs exposed to heat stress (H) showed significantly lower pH values at 24 and 48 hr post mortem, haem iron content and redness ( a *) value, and a significantly higher shear force, drip loss and lightness ( L *) values, compared to meat from SNL pigs reared under comfortable environmental temperature (C). Moreover, H meat showed a significant reduction of vitamin A, vitamin E, creatine and carnosine content, compared to C meat. Despite this, no pale‐soft‐exudative pork was found in our study, and no significant difference was detected between two studied groups for intramuscular fat and protein content of meat. In addition, despite the meat from SNL pigs exposed to heat stress has suffered a qualitative decrease, it showed a good endogenous antioxidants content.