Identification and characterization of pigs prone to producing 'RSE' (reddish-pink, soft and exudative) meat in normal pigs |
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Authors: | Cheah K S Cheah A M Just A |
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Affiliation: | Department of Product Quality, Danish Institute of Agricultural Sciences, Research Centre Foulum, DK-8830, Tjele, Denmark |
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Abstract: | RSE (reddish-pink, soft and exudative) meat was investigated using pigs of three different halothane genotypes. A significantly lower pH1h, value was observed in RSE compared with that of RFN (red, firm and non-exudative) -meat, both of which have values higher than 6.0 at 1 hr post-mortem. Drip loss (%) in RSE-meat was ≥7%, which was twice that of RFN-meat. Normal values for fibre optic probe and Minolta L and a were observed for RSE-meat. RSE-meat could be derived from NN and Nn pigs, and its formation could be induced from RFN-prone pigs by poor post-slaughter management. Pigs expected to produce RSE-meat were identified using small biopsy samples of M. longissimus dorsi (LD). Predicted RSE-meat in live pigs was confirmed by post-mortem assessments of meat quality using LD muscle. With NN Landrace-Yorkshire × Duroc pigs, 15.6% were identified to be RSE-prone in live pigs, and a further 6.7% RSE was induced after slaughter from RFN pigs. The rate of glycolysis determined from biopsy LD samples and at 1 hr post-mortem (pH1h) were significantly (p < 0.001) faster in RSE than in RFN-prone pigs, but significantly slower than those of PSE-prone pigs. Good correlations (p < 0.001) were observed between biopsy fluid (F) values, an indicator of water-holding capacity (WHC), and drip loss (r = 0.652) from post-mortem LD muscle, and between biopsy pH (F), an indicator for the rate of glycolysis, and F (r = −0.828). These results show that the skeletal muscle test using biopsy LD muscle could be employed to reduce the incidence of RSE-meat. |
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