Evaluation of Pig Slaughtering at Tuke Slaughterhouse (RPH) on Carcass and Physical Meat Quality

This study aims to evaluate the effect of pig slaughtering processes at the Tuke Slaughterhouse on carcass yield and meat quality. The main focus of the study is to understand how pre- and during-slaughter treatments affect meat quality, taking into account the variables of pig age and sex. The methods used include direct observation and laboratory measurements. The research process involved quarantine, ante-mortem and post-mortem examinations, slaughter and collection of muscle samples for laboratory analysis, namely the back muscle (Longissimus dorsi), thigh muscle (Biceps femoris) and abdominal muscle (M. rectus abdominis). The instruments used included pH meter, analytical scales, drying oven and thermometer. The data were analyzed using simple linear regression. The results showed that male pigs had higher slaughter weight (113,50 kg) and carcass weight (96,25 kg) than females (99,56 kg and 81,67 kg). The carcass percentage of males was 85%, while that of females was 80%. The length of the female carcass (105,17 cm) was greater than that of the male (84,5 cm) with a relatively similar backfat thickness of around 6 cm. The pH value of male meat (5,75) was higher than that of female meat (5,17) while the moisture content ranged from 7,5 to 7,67%. These findings provide important insights into the factors that affect carcass quality and the physical quality of pork at slaughterhouses.