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With heritable PSE (hal+) being largely eradicated in many countries, pork quality defects and their linkage to known mutations have received less attention in the last decade. We address this by mapping the frequency of four known mutations (200Q, 199 V, hal+, PHKG1) in heterogenous Norwegian and German pig populations (n = 136/61). Genotyping for mutations was done by PCR-RFLP analyses and Illumina chip genotyping. We found a high prevalence of pigs with at least one of the four tested mutations for Norwegian and German samples (60%, 77%). For Norwegian samples, we confirm known links of 200Q and PHKG1 with Hampshire and Duroc genetics, respectively. For Germany, we show that Piétrain pigs can still be heterozygous carriers of hal +. In all, our data points to a relatively high abundance of mutations that affect pork quality in both countries. The high prevalence of individual mutations may contribute to recent ham quality defects. [ABSTRACT FROM AUTHOR]

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Conventional automated slaughter lines for pigs are organised as disassembly lines with many specialised machines. High costs and capacities make them relevant only for large scale meat production. The ambition with the novel Meat Factory Cell (MFC) concept is to provide the meat industry with a robust and flexible automation platform that is also relevant for smaller scale production. The MFC process deviates radically from conventional processing of pig carcasses after singeing. In MFC, the limbs are removed first. Then the dorsal muscles along the spinal axis from tail to head are removed with the column and rind in one meat cut, followed by removal of the viscera. Finally, the cut ribs and belly are removed. Such approaches to automation in pig abattoirs and cutting plants are highly needed in smaller scale production, and they should produce meat and offal as hygienically as conventional factories. This case study reports the evisceration of 37 pigs in 9 trials performed in 2019. Several approaches were tested with a prototype carcass holding unit. Evisceration could be undertaken without the need to cut through the gastrointestinal tract from tongue to rectum, reducing the probability of accidental faecal contamination of pork carcasses from the gut content. The Meat Factory Cell procedure is an advance towards automated evisceration of pig carcasses which is both simple and hygienic. The traditional separation of internal organs into a pluck set and a set of stomach and bowels was more prone to leakages. [ABSTRACT FROM AUTHOR]

The overall objectives of meat inspection are to contribute to food safety, animal welfare, and animal health. In the European Union (EU), there is a request for a modernised meat inspection system that addresses these objectives in a more valid, feasible and cost-effective way than does the traditional system. One part of the modernisation deals with the coding system to register meat inspection findings. Although unified standards are set at the EU level for judgement criteria regarding fitness of meat for consumption, different national systems are in force. The question is the extent of the differences and whether there is a basis for harmonisation. To investigate this, information was gathered about the code systems in Denmark, Finland, Germany, Italy, Norway, Portugal and Spain. Moreover, meat inspection data covering pigs slaughtered in 2019 were collected. A comparison of the number of codes available, the terminology and the frequencies of the findings registered was undertaken. Codes with a similar meaning were grouped. Hereby, two lists were compiled showing the most common codes leading to total and to partial condemnation. Substantial variations in the percentage of condemned pigs and in the terms used were identified, and possible reasons behind this are discussed. Moreover, a strengths-weaknesses-opportunities-threats (SWOT)-like analysis was applied to the coding systems. Finally, the reasons for unfitness of meat given in the EU Food Inspection Regulation 2019/627 were compared to the national code lists. The results show the systems in force varied substantially, and each system had its advantages and disadvantages. The diverse terminology observed made it a challenge to compare data between countries. Development of harmonised terminology for meat inspection findings is suggested, enabling comparison of data between abattoirs, regions, and countries, while respecting the national epidemiological situation, the local food safety culture, and the trade agreements in force. • Pig meat inspection code systems and data in seven European countries were compared. • The results show that the systems vary substantially. • The condemnation percentage of pigs varied from 0.11% to 0.51%. • The diverse terminology disables an easy comparison of pig meat inspection data. • Harmonised terminology may lead to fewer unnecessary condemnations. [ABSTRACT FROM AUTHOR]