Assess the impacts of the growth rate and slaughter weight of commercial animals on performances, carcass and meat quality, and on the organoleptic properties of pork meat


Status:
Completed

Final report (French)
 

Expertise:
Meat Quality and Technical Services

Aim / objectives:
Verify whether selection on the basis of growth rate for terminal male lines leads to changes in carcass characteristics and meat quality of the market hog progeny of these males.
 
Verify the impact of a slaughter weight greater than the actual weight on growth performances, carcass and meat quality, as well as on farm profitability.
 
Link assessments of the organoleptic qualities of the meats as determined by an experienced panel, to certain physico-chemical characteristics of the meat.
 
Verify the impact of processing on the variation in technological and organoleptic qualities along the length of loin.

Project Manager:
Pierre Falardeau