The effects of pre-slaughter pig management from the farm to the processing plant on pork quality

被引：26
|
作者：
Edwards, L. N. [1 ]
Grandin, T. [1 ]
Engle, T. E. [1 ]
Ritter, M. J. [2 ]
Sosnicki, A. A. [3 ]
Carlson, B. A. [1 ]
Anderson, D. B. [1 ]
机构：
[1] Colorado State Univ, Dept Anim Sci, Ft Collins, CO 80523 USA
[2] Elanco Anim Hlth, Greenfield, IN 46140 USA
[3] PIC N Amer, Hendersonville, TN 37075 USA
来源：
MEAT SCIENCE | 2010年 / 86卷 / 04期
关键词：
Drip loss; Glycolytic potential; Handling; Lactate; Pre-slaughter; CARCASS QUALITY; STRESS; BLOOD;
D O I：
10.1016/j.meatsci.2010.07.020
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Two experiments (Exp.1, n=80; Exp.2, n=144) were conducted to determine the effects of pre-slaughter pig management on pork quality by monitoring blood lactate concentration ([LAC]) during marketing. [LAC] was measured at: (1) baseline at farm, (2) post-loading on truck, (3) pre-unloading after transport, (4) post-unloading at plant, (5) post-lairage, (6) post-movement to stun, and (7) exsanguination. Pearson correlations were used to determine relationships between [LAC] and meat quality. Higher [LAC] post-loading or a greater change in [LAC] during loading resulted in increased 24 h pH (P=0.002, P=0.0006, Exp.1; P=0.0001, P=0.01. Exp.2, respectively), decreased L* (P=0.03, P=0.04; P=0.001, P=0.01) and decreased drip loss (P=0.02, P=0.12; P=0.002, P=0.01). Even though improved handling during loading is important to animal well-being, it will not necessarily translate into improved pork quality. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
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页码：938 / 944
页数：7
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