Article
The Impact of Overnight Lairage on Meat Quality and Storage Stability of Pork Loin
Minwoo Choi1, Dongheon Lee1, Hyun Jung Lee1, Ki-Chang Nam2, Sung Sil Moon3, Jong Hyun Jung4,*, Cheorun Jo1,5,6,**
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1Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.
2Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
3Sunjin Technology & Research Institute, Icheon 17332, Korea.
4Jung P&C Institute, Inc., Yongin 16950, Korea.
5Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea.
6Department of Animal Product Technology, Universitas Padjadjaran, West Java 45363, Indonesia.
*Corresponding Author: Jong Hyun Jung, Jung P&C Institute, Inc., Yongin 16950, Korea, Republic of. E-mail:
jhjjh7@snu.ac.kr.
**Corresponding Author: Cheorun Jo, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea, Republic of. Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea, Republic of. Department of Animal Product Technology, Universitas Padjadjaran, West Java 45363, Indonesia. E-mail:
cheorun@snu.ac.kr.
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Abstract
Lairage, a part of the animal welfare practices, has been known to mitigate pre-slaughter stress in animals. However, research investigating the relationship between lairage and pork meat quality remains scarce. In this study, we conducted a comparative analysis of the physicochemical quality and storage stability of pork from pigs subjected to immediate slaughter (CON) and those provided with a 24 h lairage before slaughter (LRG) over a 7-day storage period. The loins from 20 castrated pigs in each group, respectively, were collected at 1, 3, 5, and 7 days and used for analysis of meat quality and storage stability including pH, meat color, moisture, water holding capacity, drip loss, cooking loss, shear force, fatty acid composition, lipid oxidation, antioxidant activity, and electrical resistance. Overall, there were no significant differences in physicochemical meat quality parameters between CON and LRG groups. Similarly, no differences were observed in the storage stability of pork, including 2-thiobarbituric acid reactive substances, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and electrical resistance. However, the proportion of unsaturated fatty acids was significantly higher in LRG compared to CON. In conclusion, 24 h lairage for castrated pigs had limited impact on meat quality and storage stability but led to an increase in the unsaturated fatty acid proportion.
Keywords: Animal Welfare; Lairage; Pork; Meat quality; Storage stability