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The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs.
Dokmanovic, M; Velarde, A; Tomovic, V; Glamoclija, N; Markovic, R; Janjic, J; Baltic, M Z.
Afiliación
  • Dokmanovic M; Department for Food Hygiene Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia. Electronic address: marijadok@gmail.com.
  • Velarde A; Animal Welfare Subprogram, IRTA, Finca Camps i Armet, 17121 Monells, Girona, Spain.
  • Tomovic V; Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
  • Glamoclija N; Department for Food Hygiene Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia.
  • Markovic R; Department for Food Hygiene Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia.
  • Janjic J; Department for Food Hygiene Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia.
  • Baltic MZ; Department for Food Hygiene Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia.
Meat Sci ; 98(2): 220-6, 2014 Oct.
Article en En | MEDLINE | ID: mdl-24971810
Lairage time (short - 8min to 2.7h, n=28 vs. long - 14 to 21.5h, n=72) and pig handling (gentle - no use of stick or electric prod, pig not slipping, falling, nor emitting high-pitched vocalizations vs. rough - where any of these occurred) effects on pig stress and meat quality were measured. Blood lactate and cortisol, plus post-mortem pH (pH60min; pH24h), temperature (T60min), drip loss, sensory and instrumental color and meat quality for the longissimus dorsi, pars lumbalis derived meat were determined. Carcass rigor mortis and skin damages were measured. Lairage time significantly affected blood lactate, carcass rigor mortis, skin damages, drip loss, color and meat quality. Handling procedure influenced blood lactate, pH60min and T60min. Long lairage was more stressful, and was detrimental to carcass quality, but caused better meat quality compared to short lairage. Rough handling was related to higher lactate and lower meat quality.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Estrés Fisiológico / Calidad de los Alimentos / Vivienda para Animales / Carne Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2014 Tipo del documento: Article Pais de publicación: Reino Unido
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Estrés Fisiológico / Calidad de los Alimentos / Vivienda para Animales / Carne Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2014 Tipo del documento: Article Pais de publicación: Reino Unido