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

Detalhes bibliográficos
Autor(a) principal: Peres,Louise Manha
Data de Publicação: 2014
Outros Autores: Bridi,Ana Maria, Silva,Caio Abércio da, Andreo,Nayara, Tarsitano,Marina Avena, Stivaletti,Evelyn Leticia Tazima
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Brasileira de Zootecnia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000700363
Resumo: 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 Tukey´s test. It was found that cortisol, lactate and R-value were lower and initial pH was higher for the least stressed animals, whereas the other parameters were not significantly affected. Thus, low stress in the pre-slaughter handling of pigs is effective in reducing stress and carcass damage, but has no effect on meat quality.
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spelling Effect of low or high stress in pre-slaughter handling on pig carcass and meat qualitycarcass damage scorecortisollactatelipid oxidationpHR-valueThe 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 Tukey´s test. It was found that cortisol, lactate and R-value were lower and initial pH was higher for the least stressed animals, whereas the other parameters were not significantly affected. Thus, low stress in the pre-slaughter handling of pigs is effective in reducing stress and carcass damage, but has no effect on meat quality.Sociedade Brasileira de Zootecnia2014-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000700363Revista Brasileira de Zootecnia v.43 n.7 2014reponame:Revista Brasileira de Zootecnia (Online)instname:Sociedade Brasileira de Zootecnia (SBZ)instacron:SBZ10.1590/S1516-35982014000700004info:eu-repo/semantics/openAccessPeres,Louise ManhaBridi,Ana MariaSilva,Caio Abércio daAndreo,NayaraTarsitano,Marina AvenaStivaletti,Evelyn Leticia Tazimaeng2015-09-23T00:00:00Zoai:scielo:S1516-35982014000700363Revistahttps://www.rbz.org.br/pt-br/https://old.scielo.br/oai/scielo-oai.php||bz@sbz.org.br|| secretariarbz@sbz.org.br1806-92901516-3598opendoar:2015-09-23T00:00Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ)false
dc.title.none.fl_str_mv Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality
title Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality
spellingShingle Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality
Peres,Louise Manha
carcass damage score
cortisol
lactate
lipid oxidation
pH
R-value
title_short Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality
title_full Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality
title_fullStr Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality
title_full_unstemmed Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality
title_sort Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality
author Peres,Louise Manha
author_facet Peres,Louise Manha
Bridi,Ana Maria
Silva,Caio Abércio da
Andreo,Nayara
Tarsitano,Marina Avena
Stivaletti,Evelyn Leticia Tazima
author_role author
author2 Bridi,Ana Maria
Silva,Caio Abércio da
Andreo,Nayara
Tarsitano,Marina Avena
Stivaletti,Evelyn Leticia Tazima
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Peres,Louise Manha
Bridi,Ana Maria
Silva,Caio Abércio da
Andreo,Nayara
Tarsitano,Marina Avena
Stivaletti,Evelyn Leticia Tazima
dc.subject.por.fl_str_mv carcass damage score
cortisol
lactate
lipid oxidation
pH
R-value
topic carcass damage score
cortisol
lactate
lipid oxidation
pH
R-value
description 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 Tukey´s test. It was found that cortisol, lactate and R-value were lower and initial pH was higher for the least stressed animals, whereas the other parameters were not significantly affected. Thus, low stress in the pre-slaughter handling of pigs is effective in reducing stress and carcass damage, but has no effect on meat quality.
publishDate 2014
dc.date.none.fl_str_mv 2014-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000700363
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000700363
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-35982014000700004
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Zootecnia
publisher.none.fl_str_mv Sociedade Brasileira de Zootecnia
dc.source.none.fl_str_mv Revista Brasileira de Zootecnia v.43 n.7 2014
reponame:Revista Brasileira de Zootecnia (Online)
instname:Sociedade Brasileira de Zootecnia (SBZ)
instacron:SBZ
instname_str Sociedade Brasileira de Zootecnia (SBZ)
instacron_str SBZ
institution SBZ
reponame_str Revista Brasileira de Zootecnia (Online)
collection Revista Brasileira de Zootecnia (Online)
repository.name.fl_str_mv Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ)
repository.mail.fl_str_mv ||bz@sbz.org.br|| secretariarbz@sbz.org.br
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