Bayesian meta-analysis of the effect of fasting, transport and lairage times on four attributes of pork meat quality |
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Authors: | Salmi B Trefan L Bünger L Doeschl-Wilson A Bidanel J P Terlouw C Larzul C |
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Affiliation: | a INRA, UMR 1313 Unité de Génétique Animale et Biologie Intégrative, 78352 Jouy-en-Josas, France; AgroparisTech, UMR 1313 Unité de Génétique Animale et Biologie Intégrative, 78352 Jouy-en-Josas, Franceb Sustainable Livestock Systems Group, Scottish Agricultural College, King's Buildings, West-Mains Road Edinburgh, EH9 3JG, UKc UR 1213 Herbivores, Institut National de la Recherche Agronomique Genès, F-63122 St. Genès Champanelle, France |
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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 24 h 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. |
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Keywords: | Meta-analysis Fasting Transport Lairage Meat quality Pig |
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