On-farm

• Select genotypes to deliver market requirements. Restricting the number of genotypes improves consistency. Select for meat quality traits as tools become available.
• Ad-lib feeding from 30kg to slaughter.
• Following diet specification:
  • Fishmeal should be excluded from finishing rations
  • Fatty acids - maximum 1.6 per cent by weight of linoleic acid (C18:2) in finishing ration
  • Maximum 2.0 per cent by weight of polyunsaturated fatty acids in finishing ration
  • Vitamin E - minimum 100IU/kg
  • Include specific components to reduce the risk of boar taint (skatole) where appropriate
• Incorporate additional n-3 fatty acids within the above constraints for a healthier human diet where appropriate.
• Maintain pig cleanliness to reduce risk of boar taint through building layout and ventilation.
• Minimise age at slaughter (at the target carcass weight) through optimising growth rate.

Transport to Abattoir

• Aim for an eight- to 12–hour interval between last feed and slaughter (avoid exceeding 18 hours).
• Ensure haulier knows precise number to be transported before the vehicle is dispatched to the farm.
• Avoid ramps at loading.
• Aim to maintain pigs in stable social groups.
• Minimise transit time to the abattoir.
• Avoid use of goads.
• Consider use of toys during transport.

Abattoir Lairage

• Avoid ramps at unloading.
• Unload pigs promptly.
• Aim to maintain pigs in their social groups in lairage and up to stunning.
• Use water sprinklers in lairage in hot weather.
• Provide race to stunner which encourages pigs to move forward without goading.
• Consider use of toys during lairage.

Slaughterline

• For loin quality apply one of the following combinations:
  • Apply an effective high voltage electrical stimulation (HVES) system at 20 minutes after stunning, if carcases can be chilled rapidly, with a minimum four days maturation.
  • Extend maturation time (see below).
• For leg quality aitch bone hang sides within an hour of stunning. Hold in this way for at least 12 hours and mature the meat for four days¹.

¹ Note that it has been shown that hip suspension is effective in improving leg quality following the use of HVES as well as in unstimulated carcasses.

Chillroom

• Prevent any muscle temperature falling below 10°C for the first three hours after stunning unless HVES has been applied.
• Overloading chillers should be avoided.
• Maintain storage temperature through the chain from carcases to prepared cuts at 0°C to +4°C (but ensure temperature is kept below 3°C for maturation in vacuum packs).

Maturation Time

For optimum tenderness aim for the following intervals from slaughter to retail.

Carcass/Cut Selection

• Exclude carcasses/cuts with bruises, blemishes and extraneous matter (eg bone dust/visceral contents).
• Ensure a minimum P2 fat depth of 8mm. There is no upper limit but it is expected that any excess fat will be trimmed before retail sale.
• Ensure good visual appeal, eg avoid meat which is PSE, DFD or has blood splash.

Cooking Time

Aim for 70 to 80°C in the centre of grilled and roasted cuts.

Higher temperatures in this range gives more flavoursome pork, but tends to make it drier and less tender.

Benefits of Using these Guidelines

• Improved tenderness
• Less drip
• Better colour
• Greater juiciness
• Better flavour
• Opportunities for improving nutritional quality