Comparison of Incidence of PSE Pork by Fattening Period, Transport Time and Lairage Time and Lairage Time

돼지의 출하일령, 수송시간 및 계류시간에 따른 PSE 발생율 비교

  • Park, B.Y. (National Livestock Research Institute) ;
  • Lee, C.E. (National Jeju Agricultural Experiment Station) ;
  • Kim, I.S. (Jinju National University) ;
  • Cho, S.H. (National Livestock Research Institute) ;
  • Kim, Y.G. (National Livestock Research Institute) ;
  • Lee, J.M. (National Livestock Research Institute) ;
  • Yoon, S.K. (National Livestock Research Institute)
  • Published : 2003.06.30


The incidence of PSE(Pale, Soft, Exudative) pork by slaughter weight and handling conditions at preslaughtering stage such as fattening period, transport and lairage time were compared. The incidence of PSE pork were 24.9% when pigs were fed under 180 days and 18.9% when pigs were fed over 180 days for fattening. In the transport time from farm to slaughter house, the incidence of PSE pork were 46.6% for shorter than 30min and 45.65% for 30 min${\sim}$60 min and 35.44% for longer than 60min. The incidence of PSE pork were 55.6% for pigs had no lairage before slaughter, 33.9% for pigs held in lairage overnight. Therefore, the incidence of PSE pork were decreased by 6% with the extension of the fattening period and 9% with the transport time of longer than 1hr and 22.1% with lairage treatment before slaughter. The incidence of PSE pork were different in different location of farms and there were no significantly different in live weight, carcass weight and carcass yield between groups of lairage treatment. In conclusion, handling condition at preslaughtering stage such as extension of fattening period and lairage time were important to control pork quality and lairage treatment was not decreased the carcass yield.

PSE 발생원인을 규명하고자 제주소재 J 도축장에 출하된 돼지에 대하여 PSE 발생원인을 규명한 결과 도축전 돼지의 취급이 돼지 출하일령을 180일 이상과 이하로 나누어 비교한 결과 PSE 발생율은 180일령 미만은 24.9%, 180일령 이상은 18.9%로 비육일령 연장에 의한 PSE 발생율 감소는 6%인 것으로 분석되었다. 조사두수 50두 이상 농가의 농가별 PSE 발생율을 조사한 결과, 가장 낮은 농가가 17.30%, 가장 높은 농가가 80.36%로 63.06%의 큰 차이를 보였다. 수송 소요시간별 PSE 돈육 발생율은 30분 미만, 30분~1시간 미만에서는 각각 46.66 %, 45.65%로 큰 차이는 보이지 않았지만 1시간 이상 수송시는 35.44%로 수송시간이 증가됨으로 약 9%의 PSE 발생율이 감소하였다. 절식과 계류 유무에 따른 도체율은 당일 도축 72.68%에 대하여 계류시 72.67%로 조사되어 차이가 없는 것으로 분석되었다. 도축전 돼지의 계류 유무에 따른 PSE 발생율은 무계류시 55.66%, 계류시 33.88%로 전일 계류를 실시함으로서 PSE 발생율을 21.74% 감소시킬 수 있었다. 본 연구결과 출하일령의 연장, 도축전 적절한 계류는 돈육의 품질향상에 매우 중요한 요소임을 알 수 있었다. 따라서, 도축전 돼지의 관리와 계류의 중요성에 관심이 필요하다고 하겠다.



  1. Augustini, C. and Fischer, K. 1982. Physiological reaction of slaughter animals during trasport. In : Transport of animals intended for breeding, production and slaughter ed. R. Moss, The Hague, Netherlands, Martinus Nijhoff Publishers. pp. 125.
  2. Eilert, S. J. 1997. What quality controls are working in the plant? P. 59-63. In: Proc Pork Quality Summit. July 8-9. National Pork Producers Council. Des Moines, LA.
  3. Grandin, T. 1994. Methods to reduce PSE and Bloodsplash. Proc. Allen D. Leman Swine Confr. University of MN. 21:206-209.
  4. March, B. B., Cassens, R. G., Kauffman, R. G. and Briskey, E. J. 1972. Hot boning and pork tenderness. J. Food Sci. 37:179-180.
  5. Martoccia, L., Brambilla, G., Macri, A., Moccia, G. and Cosentino, E. 1995. The effect of transport on some metabolic parameters and meat quality in pigs. Meat Sci. 40:271-277.
  6. Offer, G. 1991. Modelling of the formation of pale, soft and exudative meat; Effects of chilling refine and rate and extent of glycolysis. Meat Sci. 30:157-184.
  7. Oliver, M. A., Gispert, M. and Diestre, A. 1993. The effects of breed and halothane sensitivity on pig meat quality. Meat Sci. 35:105.
  8. Schworer, D., Blum, J. and Rebsamen, A. 1980. Parameters of meat quality and stress resistance of pigs Livest. Prod. Sci. 7:337-348.
  9. Tarrant, P. V. 1989. The effects of handling, transport, slaughter and chilling on meat quality and yield in pigs. P. 1-25. In: Manipulating Pig Production II. Proc. Biennial Conference of the Australian Pig Science Asoc. Edit. J. L. Barnett and D. P. Hennessy. Warribee, Victoria, Australia.
  10. Warris, P. D. 1987. The effect of time and conditions of transport and lairage on pig meat quality. P. 245-264. In: Evaluation and control of meat quality in pigs. Edit. P. V. Tarrant, G. Eikelenboom, and G. Monin. Martinus Nijhoff Publ. Boston, MA.
  11. Warris, P. D., Brown, S. N. and Adams, S. J. M. 1991. Use of the tecpro pork quality meter for assessing meat quality on the slaughterline. Meat Sci 30:147-156.
  12. Warris, P. D., Brown, S. N., Bevis, E. A. and Kestin, S. C. 1990. The influence of pre-slaughter transport and lairage on meat quality in pigs of two genotypes. Anim. Prod. 50:165.

Cited by

  1. Effect of Transportation Distance of Broilers on Meat Grades and PSE Incidence vol.36, pp.1, 2009,