Table 4.
Stages at which losses may occur in the pigmeat production chain
| Stage of production | Reason for loss | Resource in which losses occur | Stage loss is incurred | Stakeholder incurring losses |
|---|---|---|---|---|
|
Farm |
Mortality |
Carcass |
Farm |
Producer |
| |
Clinical Illness |
Medicines |
Farm |
Producer |
| |
Subclinical illness |
Carcass |
Abattoir |
Producer |
| |
Injury |
Carcass |
Farm |
Producer |
|
Transport/unloading |
Mortality (dead on arrival) |
Carcass |
Transit |
Producer unless very high numbers indicate transporter responsible |
| |
Injuries: fracture/bruise |
Carcass |
Abattoir |
|
| |
Stress |
Meat quality |
Retail |
|
| |
Dehydration |
Decreased carcass weight |
Abattoir |
Producer |
|
Ante-mortem inspection |
Mortality (death in lairage) |
Carcass |
Abattoir |
Abattoir |
| |
Injuries |
Carcass |
Abattoir |
Abattoir |
|
Post-mortem inspection |
Disease conditions |
Carcass |
Abattoir |
Producer |
| |
Injuries |
Carcass |
Abattoir |
Producer |
| |
Welfare conditions |
Carcass |
Abattoir |
Producer |
| |
Factory Loss (mangling/contamination) |
Carcass |
Abattoir |
Abattoir |
|
Carcass grading |
Weight too high/low |
Penalty c/kg |
Abattoir |
Producer |
| |
Poor lean meat % |
Penalty c/kg |
|
Producer |
|
Processor |
Trimmed cuts can’t go for premium products |
Decreased value |
Retail |
Abattoir |
| Retailer | Pale, soft and exudative Dark, firm and dry Trimmed cuts | Decreased retail potential | Retail | Retailer |