Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
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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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 |
_version_ |
1750318151306838016 |