Relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs

The aim of this study was to examine the relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in 100 pigs (cross between Naima sows and hybrids P-76 PenArLan boars). Before slaughter lairage time, handling and pig behavior were assessed for each animal....

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Autores principales:	Dokmanović Marija, Baltić Ž. Milan, Marković Radmila, Bošković Marija, Lončina Jasna, Glamočlija Nataša, Đorđević Mirjana
Formato:	article
Lenguaje:	EN
Publicado:	Sciendo 2014
Materias:	pigs pre-slaughter stress rigor mortis blood lactate carcass and meat quality Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/eea648a6566148418a5fc5006bc4b966
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spelling	oai:doaj.org-article:eea648a6566148418a5fc5006bc4b9662021-11-17T21:27:52ZRelationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs1820-744810.2478/acve-2014-0013https://doaj.org/article/eea648a6566148418a5fc5006bc4b9662014-03-01T00:00:00Zhttps://doi.org/10.2478/acve-2014-0013https://doaj.org/toc/1820-7448The aim of this study was to examine the relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in 100 pigs (cross between Naima sows and hybrids P-76 PenArLan boars). Before slaughter lairage time, handling and pig behavior were assessed for each animal. At exsanguination blood concentrations of lactate and cortisol were determined, while post-mortem were assessed: initial and ultimate pH value, temperature, drip, sensory and instrumental colour and marbling. On the carcasses the degree of rigor mortis and skin damage score were estimated, as well as carcass quality parameters. More developed (p<0.01) rigor mortis was observed after long lairage compared to short lairage. Higher intensity of rigor was found in pigs with higher blood lactate level (p<0.05) and with a greater thickness of subcutaneous fat tissue (p<0.05) and lower lean meat content (p<0.01). Higher blood lactate level was observed after long lairage compared to short (p<0.05) and after rough handling compared to gentle handling (p<0.01). In the group with blood lactate from 10 to 15 mmol/l meat temperature and skin blemishes score increased, while in the group with the highest blood lactate concentration (>15 mmol/l) initial pH decreased and L* value increased. These results suggest that in groups with higher blood lactate concentrations meat quality deteriorates.Dokmanović MarijaBaltić Ž. MilanMarković RadmilaBošković MarijaLončina JasnaGlamočlija NatašaĐorđević MirjanaSciendoarticlepigspre-slaughter stressrigor mortisblood lactatecarcass and meat qualityVeterinary medicineSF600-1100ENActa Veterinaria, Vol 64, Iss 1, Pp 124-137 (2014)
institution	DOAJ
collection	DOAJ
language	EN
topic	pigs pre-slaughter stress rigor mortis blood lactate carcass and meat quality Veterinary medicine SF600-1100
spellingShingle	pigs pre-slaughter stress rigor mortis blood lactate carcass and meat quality Veterinary medicine SF600-1100 Dokmanović Marija Baltić Ž. Milan Marković Radmila Bošković Marija Lončina Jasna Glamočlija Nataša Đorđević Mirjana Relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs
description	The aim of this study was to examine the relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in 100 pigs (cross between Naima sows and hybrids P-76 PenArLan boars). Before slaughter lairage time, handling and pig behavior were assessed for each animal. At exsanguination blood concentrations of lactate and cortisol were determined, while post-mortem were assessed: initial and ultimate pH value, temperature, drip, sensory and instrumental colour and marbling. On the carcasses the degree of rigor mortis and skin damage score were estimated, as well as carcass quality parameters. More developed (p<0.01) rigor mortis was observed after long lairage compared to short lairage. Higher intensity of rigor was found in pigs with higher blood lactate level (p<0.05) and with a greater thickness of subcutaneous fat tissue (p<0.05) and lower lean meat content (p<0.01). Higher blood lactate level was observed after long lairage compared to short (p<0.05) and after rough handling compared to gentle handling (p<0.01). In the group with blood lactate from 10 to 15 mmol/l meat temperature and skin blemishes score increased, while in the group with the highest blood lactate concentration (>15 mmol/l) initial pH decreased and L* value increased. These results suggest that in groups with higher blood lactate concentrations meat quality deteriorates.
format	article
author	Dokmanović Marija Baltić Ž. Milan Marković Radmila Bošković Marija Lončina Jasna Glamočlija Nataša Đorđević Mirjana
author_facet	Dokmanović Marija Baltić Ž. Milan Marković Radmila Bošković Marija Lončina Jasna Glamočlija Nataša Đorđević Mirjana
author_sort	Dokmanović Marija
title	Relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs
title_short	Relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs
title_full	Relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs
title_fullStr	Relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs
title_full_unstemmed	Relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs
title_sort	relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs
publisher	Sciendo
publishDate	2014
url	https://doaj.org/article/eea648a6566148418a5fc5006bc4b966
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Relationships among pre-slaughter stress, rigor mortis, blood lactate, and meat and carcass quality in pigs

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