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 |