Information from about 5500 pigs killed in five European countries was used to examine the relation of different measures of carcass and meat quality to one another and their relation to biochemical indices of stress in blood collected at slaughter. There were large differences in the prevalence of potentially PSE meat in pigs from the five countries and evidence of a wide range of stress encountered at slaughter. Relationships between the same measurements made in different muscles were generally good and consistent between countries. There were no apparent relationships between indices of stress and characteristics associated with PSE meat. In contrast, greater stress tended to be reflected in more DFD meat. Based on the association between the level of skin blemish and increased muscle ultimate pH values a probable factor contributing to this was fighting between mixed groups of unfamiliar animals.
Warriss, P. D., Brown, S. N., Barton Gade, P., Santos, C., Nanni Costa, L., Lambooij, E., & Geers, R. (1998). An analysis of data relating to pig carcass quality and indices of stress collected in the European Union. Meat Science, 49(2), 137-144. https://doi.org/10.1016/S0309-1740(97)00133-2