Relationship between Liver Degeneration and the Production of Dark Firm Dry Meat in Slaughtered Pigs

Abstract

Sixty-five of 77 slaughtered pigs with liver degeneration produced dark firm dry (DFD) meat. The biochemical properties of blood, liver and muscle of those pigs were examined. In the blood, the NEFA level was higher, which indicated the mobilization of lipids from adipose tissues. The serum CPK and LDH₅ levels were higher, the enzymes being derived from muscle. In the degenerative liver with yellowish discoloration, the TG level was higher and the glycogen level was lower than in a normal liver. In the DFD muscle with the final pH above 6.0, both the glycogen level immediately after slaughter and the lactic acid level 24 hr after slaughter were lower than in a normal muscle with the final pH below 6.0. Five pigs exhausted experimentally by 53-hr fasting and hard exercise showed the same changes in the blood and liver as the pigs with liver degeneration. Four of the 5 exhausted pigs showed the same changes in the muscle as in DFD meat. From these data, it was confirmed that exhaustion before slaughter led to lipid accumulation in the liver and to a decrease in muscle glycogen, and consequently caused both liver degeneration and DFD meat in the same pig.