How a Stress-Free Environment Influences the Quality of Pork

The quality of pork does not depend solely on the animal’s genetics or diet. The environment in which pigs live throughout their lives is one of the most decisive factors for the final quality of the meat that reaches the consumer. When exposed to stressful situations—such as extreme temperatures, constant noise, improper handling, or overcrowding—animals enter a state of physiological alert. This triggers the release of hormones like cortisol and adrenaline, which alter muscle metabolism and directly impact meat quality. One of the clearest effects is the reduction of muscle glycogen reserves, a substance essential for conversion into lactic acid after slaughter, which regulates the meat’s pH. A lack of glycogen or a very rapid pH drop can result in changes that compromise the product’s quality, such as PSE (pale, soft, exudative) or DFD (dark, firm, dry) meat. These conditions affect not only the visual appearance of the meat but also its texture, juiciness, water-holding capacity, and shelf life. In other words, pre-slaughter stress and poor handling throughout the animal’s life are among the main factors that lead to a loss in pork quality.

At Frivatti Genetic, we understand that animal welfare is not just an ethical requirement but an essential condition for productive efficiency and the excellence of the final product. That’s why every step of the process—from genetic selection to the physical environment in which the animals are raised—is designed to minimize stressors and promote healthy, balanced development. We select breeding stock with more docile and adaptable behavioral traits, which supports group housing and reduces aggressive or reactive behaviors. Our facilities are designed with special attention to thermal comfort, proper ventilation, appropriate lighting, and sufficient space for the animals to express natural behaviors. In addition, we adopt calm and predictable handling practices, with teams trained to handle pigs respectfully and skillfully, avoiding sudden movements and excessive noise that could cause fear or agitation. Whenever possible, we also use environmental enrichment as a tool to reduce boredom and stimulate the animals’ psychological well-being.

These practices yield significant benefits at every stage of production: calmer pigs achieve higher daily weight gain, better feed conversion, lower mortality rates, and fewer injuries, while also requiring fewer medical interventions. Beyond that, meat from these animals has a more stable pH, uniform color, better texture, and higher water-holding capacity, ensuring a superior sensory experience for the consumer and adding commercial value to the product. At Frivatti Genetic, we believe that quality is not accidental; it is the result of combining genetics, environment, and handling. A healthy, calm, and well-cared-for pig throughout its life produces premium, safer, and more valuable meat. That is why we reaffirm our daily commitment to animal welfare, recognizing it as the foundation of an ethical, sustainable, and technically superior production chain. Frivatti meat begins with science, respect, and responsibility—and every cut reflects that care.