Loading gantry vs. traditional chute. Effect on fresh pork loin quality attributes with challenges at loading.

摘要

Investigations were conducted to assess 2 loading systems at the farm (traditional chute with no handling delay vs. prototype loading gantry with loading delay) on quality of fresh pork loins. Samples studied were pork loins (95/treatment) from the final batch of swine marketed from a barn. Loins from swine loaded with a traditional chute with no delay had higher initial pH but lower ultimate pH than those from swine loaded using the gantry with a loading delay. Japanese colour score of the cut surface and the rib region were higher for loins of swine loaded with the traditional chute. These values were consistent with lower L* values for loins from swine loaded using the traditional chute with no loading delay, and there was a higher colour pass rate (85%) than for loins from swine loaded using the prototype gantry with a loading delay (76%). These results show the importance of unidirectional flow and consistent movement rate for optimal pork quality, even when using a modern type loading gantry system.