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The aim of the study was to evaluate the levels of lactate, pro-, macro-, and total glycogen in two different muscles, and meat quality traits (pH, colour, drip loss, cooking loss and shear force) across three different pig breeds, in the presence and absence of physical short-term pre-slaughter stress. Twenty-eight halothane-free pigs of the Italian Large White, Duroc and Pietrain breeds were subjected to different kinds of pre-slaughter handling: rough (RPH) or gentle (GPH). Before stunning, RPH group of pigs were subjected to a fast driving supported by the use of electric prods, whereas GPH group pigs were driven slowly without electric prods. Handling procedure influenced the contents of macroglycogen, lactate and pH at 45-min post-mortem with no effect on meat quality traits at 24 and 72 h post-mortem. Irrespective of the handling procedure, breed significantly affected L* and b* colour coordinates, Pietrain pigs showing slightly paler meat.

The aim of the study was to evaluate the levels of lactate, pro-, macro-, and total glycogen in two different muscles, and meat quality traits (pH, colour, drip loss, cooking loss and shear force) across three different pig breeds, in the presence and absence of physical short-term pre-slaughter stress. Twenty-eight halothane-free pigs of the Italian Large White, Duroc and Pietrain breeds were subjected to different kinds of pre-slaughter handling: rough (RPH) or gentle (GPH). Before stunning, RPH group of pigs were subjected to a fast driving supported by the use of electric prods, whereas GPH group pigs were driven slowly without electric prods. Handling procedure influenced the contents of macroglycogen, lactate and pH at 45-min post-mortem with no effect on meat quality traits at 24 and 72 h post-mortem. Irrespective of the handling procedure, breed significantly affected L* and b* colour coordinates, Pietrain pigs showing slightly paler meat. [ABSTRACT FROM AUTHOR]