Destructured meat in the pork industry : combined effects of transport and resting time before slaughter on the frequency of the appearance of this defect

In this study, the frequency of destructured ham was very low, less than 5 % of the 1126 deboned hams were concerned by this defect, and only 1.5 % of the hams were severely or totally destructured (scores 3 and 4). When the period of fasting was constant, the frequency of the defect was significantly effected by transport time. There was no effect of resting time at the slaughterhouse on the frequency of the defect. Despite the low incidence of the defect, our results confirmed that destructured hams had a lower pH and paler colour. The results confirmed that destructured meat was associated with heavier hams and leaner and heavier carcasses. The influence of transport time on the frequency of destructuration can be explained by differences in ultimate pH (24 h). Indeed, when the length of the fasting period is constant, a longer transport time induces greater glycogen consumption, which results in a higher ultimate pH.