Evaluation and Control of Meat Quality in Pigs: "A Seminar in the CEC Agricultural Research Programme, held in Dublin, Ireland, 21-22 November 1985"

**`**This book is well organized and extremely informative ...**'****The Cornell Veterinarian,** Oct. 1987 Front Matter....Pages i-ix Front Matter....Pages 1-1 The Physiology and Biochemistry of the Porcine Stress Syndrome....Pages 3-16 Calcium Releasing Systems in Mitochondria and Sarcoplasmic Reticulum with Respect to the Aetiology Of Malignant Hyperthermia: A Review....Pages 17-26 Contraction and Metabolism Traits in Skeletal Muscle Biopsies from Halothane Positive Pigs as Studied by Mechanical Measurements and 31 p NMR....Pages 27-38 Malignant Hyperthermia: Neurochemical Aspects....Pages 39-49 Thyroid Function in the Aetiology of the PSE Condition....Pages 51-68 Hormonal Implications in Malignant Hyperthermia and the Porcine Stress Syndrome....Pages 69-77 Further Aspects of Electrolyte Metabolism in Relation to Malignant Hyperthermia and the Porcine Stress Syndrome....Pages 79-88 Implications of the Porcine Stress Syndrome for Animal Welfare....Pages 89-98 Back Matter....Pages 99-103 Front Matter....Pages 105-105 Methods for Evaluation of Meat Quality in Research and Practice, used in Member States of the European Community....Pages 107-116 Experience in Measuring the Meat Quality of Stress-Susceptible Pigs....Pages 117-128 How to Measure the Water-Holding Capacity of Meat? Recommendation of Standardized Methods....Pages 129-142 Remote Monitoring of Postmortem Metabolism in Pork Carcasses....Pages 143-163 The Relationship between Slaughterline and 24-Hour Measurement of Pig Meat Colour and Light Scattering by the use of Hennessy Grading and Fibre Optic Probes....Pages 165-173 PSE Detection Using a Modified MS Tester Compared with other Measurements of Meat Quality on the Slaughterline....Pages 175-190 Evaluation of Meat Quality by Measurement of Electrical Conductivity....Pages 191-200 The Measurement of Light Scattering Properties at 45 min Post Mortem for Prediction of Pork Quality....Pages 201-209 Evaluation of Meat Quality Characteristics in the Italian Heavy Pigs....Pages 211-224 Meat Quality in Progeny Test Pigs in Northern Ireland....Pages 225-237 Back Matter....Pages 238-241 Front Matter....Pages 243-243 The Effect of Time and Conditions of Transport and Lairage on Pig Meat Quality....Pages 245-264 Effect of Stunning on Carcass and Meat Quality....Pages 265-272 Back Matter....Pages 285-288 Front Matter....Pages 243-243 Influence of Chilling on Meat Quality Attributes of Fast Glycolysing Pork Muscles....Pages 273-283 Back Matter....Pages 285-288 Front Matter....Pages 289-289 Inclusion of Meat Quality Criteria in the Aggregate Genotype to Prevent Deterioration of Meat Quality in the Danish Pig Breeding Programme....Pages 291-295 The Halothane Test in Improving Meat Quality....Pages 297-315 Selection against PSS by means of Blood Typing....Pages 317-327 Crossbreeding and Meat Quality in Pigs....Pages 329-342 A Molecular Genetic Approach to the Porcine Stress Syndrome....Pages 343-357 A National Programme on Factors Affecting Pigmeat Quality....Pages 359-369 Porcine Malignant Hyperthermia: Dose/Response to Halothane....Pages 371-378 The Importance of Reaction Intensity in the Halothane Test....Pages 379-386 Results of Crossbreeding Experiments Using Meat type Boars and Stress Resistant Sows....Pages 387-391 Evaluation of some Qualitative Characteristics of Seasoned Ham in Eight Pig Genetic Types....Pages 393-410 Eating Quality of Seasoned Ham in Eight Pig Genetic Types....Pages 411-427 The Quality in Parma Hams as Related to Halothane Reactivity....Pages 429-436 Research on Stress Susceptibility in Belgian Pig Populations; Influence on Zootechnical Parameters and the Practical Use of Blood Marker Systems....Pages 437-445 Glycolytic Potential, Halothane Sensitivity and Meat Quality in Various Pig Breeds....Pages 447-458 Meat Quality in the Duroc Breed....Pages 459-466 Back Matter....Pages 467-472 Front Matter....Pages 473-473 Report on Session I....Pages 475-477 Report on Session II....Pages 479-481 Report on Session III....Pages 483-484 Report on Session IV....Pages 485-487 Front Matter....Pages 473-473 Summary....Pages 489-491 Back Matter....Pages 493-498 P V Tarrant The European Camunity is the second largest producer of pigneat in the world, slaughtering 129 million pigs in 1983. Pig prcxluction in the EC is an efficient industry. Further growth will depend heavily on increasing pigneats I share of EC consUl'l'er demand for neat prcxlucts. Consequently prices and conSUl'l'er habits are tecaning increasingly relevant. Against this background, the control of neat quality is a natter of sane urgence, hence the necessity for this seminar. There is concern that the eating quality of pork nay l:e declining. Organoleptic problems including dryness, hardness and inferior flavour have teen reported. Furthernore the classical stress-related neat quality defects of PSE and DFD are still of najor concern. On another front, there is a growing interest arrong the r:ublic in pig v.elfare during prcxl uction, tra'1sport and slaughter. It is v.ell known that there is an unfavourable correlation l:etv.een neat quality and neat quantity in pigs. This is nanifested in higher nortality rates (PSS) and lower neat quality (PSE) in otherwise superior stock. The pathogenesis of PSS is v.ell docunented. Affected aninals are susceptible to a cardiorespiratory complex induced by relatively common stressors and rigor nortis develops rapidly after death, inducing the PSE condition in the musculature A Seminar in the CEC Agricultural Research Programme, held in Dublin, Ireland, November 21-22, 1985. Sponsored by the Commission of the European Communities, Directorate-General for Agriculture, Division for the Coordination of Agricultural Research ` This book is well organized and extremely informative ... ' The Cornell Veterinarian, Oct. 1987