Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality

[摘要] The objective of this study was to evaluate the consequences of low or high stress during pre-slaughter handling of pigs on their carcass and meat quality. Forty-four animals of a commercial lineage, with an average weight of 107.23±5.23 kg, were used. At lairage the animals were randomly divided into two groups, the least and the most stressed. At slaughter, during bleeding, blood samples were collected for later cortisol and lactate tests. Forty-five minutes after slaughter the initial pH of th carcasses was measured and samples of the semitendinosus muscle were collected for R-value calculation. After 24 hours of cooling, the final pH was measured, damage scores were assessed and samples of the longissimus dorsi muscle were collected to evaluate drip loss, liquid loss from defrosting and cooking, shear force, lipid oxidation, and color. The results were evaluated by analysis of variance and the means were compared by Tu

[学科分类] 兽医学

[关键词] carcass damage score;cortisol;lactate;lipid oxidation;pH;R-valueIntroductionThe handling of animals for slaughter is composed of a series of procedures that are quite uncommon and therefore stressful for them