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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