Pork quality after electrical or carbon dioxide stunning at slaughter
Autor(a) principal: | |
---|---|
Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.meatsci.2019.04.022 http://hdl.handle.net/11449/184564 |
Resumo: | A total of 172 pigs were randomly allocated to two stunning treatments: carbon dioxide (CO2) and electrical stunning at a commercial abattoir. The Longissimus lumborum (LL) muscle was used to evaluate the effects of stunning methods on pork quality and financial losses of carcasses and viscera condemnation was also determined following by sanitary inspection. There was no effect due to stunning method on quality parameters (P > .137) of pH 24, drip or thaw loss, lipid oxidation, myofibrillar fragmentation index, shear force or PSE / DFD meat incidence. The LL muscle of the electrically stunned pigs had a higher L * value (P < .05), higher cooking loss (P < .001) and lower pH 45 (P < .05) compared to those stunned with CO2. CO2 stunned pigs had fewer carcasses condemned due to fractures / lesions (P < .05), hepatic and renal congestion (P < .05). CO2 stunning can be beneficial from an economic point of view because it has reduced losses through condemnation at the slaughterhouse. |
id |
UNSP_6af48d11e41a22dc876c7fcd65da4dd5 |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/184564 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Pork quality after electrical or carbon dioxide stunning at slaughterFractureVisceraCongestionCondemnationCarcassA total of 172 pigs were randomly allocated to two stunning treatments: carbon dioxide (CO2) and electrical stunning at a commercial abattoir. The Longissimus lumborum (LL) muscle was used to evaluate the effects of stunning methods on pork quality and financial losses of carcasses and viscera condemnation was also determined following by sanitary inspection. There was no effect due to stunning method on quality parameters (P > .137) of pH 24, drip or thaw loss, lipid oxidation, myofibrillar fragmentation index, shear force or PSE / DFD meat incidence. The LL muscle of the electrically stunned pigs had a higher L * value (P < .05), higher cooking loss (P < .001) and lower pH 45 (P < .05) compared to those stunned with CO2. CO2 stunned pigs had fewer carcasses condemned due to fractures / lesions (P < .05), hepatic and renal congestion (P < .05). CO2 stunning can be beneficial from an economic point of view because it has reduced losses through condemnation at the slaughterhouse.Fed Univ Grande Dourados, Coll Agr Sci, BR-79804970 Dourados, MS, BrazilUniv Estadual Paulista, Fac Vet Med & Anim Sci, BR-18618970 Botucatu, SP, BrazilFdn Univ Rio Grande Sul, BR-96203900 Rio Grande, RS, BrazilUniv Estadual Paulista, Fac Vet Med & Anim Sci, BR-18618970 Botucatu, SP, BrazilElsevier B.V.Fed Univ Grande DouradosUniversidade Estadual Paulista (Unesp)Fdn Univ Rio Grande SulMarcon, Adila V.Caldara, Fabiana R.Oliveira, Geyssane F. de [UNESP]Goncalves, Liliane M. P.Garcia, Rodrigo G.Paz, Ibiara C. L. A. [UNESP]Crone, CarlaMarcon, Alex2019-10-04T12:14:37Z2019-10-04T12:14:37Z2019-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article93-97http://dx.doi.org/10.1016/j.meatsci.2019.04.022Meat Science. Oxford: Elsevier Sci Ltd, v. 156, p. 93-97, 2019.0309-1740http://hdl.handle.net/11449/18456410.1016/j.meatsci.2019.04.022WOS:000474502100011Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengMeat Scienceinfo:eu-repo/semantics/openAccess2021-10-22T21:15:46Zoai:repositorio.unesp.br:11449/184564Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-22T21:15:46Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Pork quality after electrical or carbon dioxide stunning at slaughter |
title |
Pork quality after electrical or carbon dioxide stunning at slaughter |
spellingShingle |
Pork quality after electrical or carbon dioxide stunning at slaughter Marcon, Adila V. Fracture Viscera Congestion Condemnation Carcass |
title_short |
Pork quality after electrical or carbon dioxide stunning at slaughter |
title_full |
Pork quality after electrical or carbon dioxide stunning at slaughter |
title_fullStr |
Pork quality after electrical or carbon dioxide stunning at slaughter |
title_full_unstemmed |
Pork quality after electrical or carbon dioxide stunning at slaughter |
title_sort |
Pork quality after electrical or carbon dioxide stunning at slaughter |
author |
Marcon, Adila V. |
author_facet |
Marcon, Adila V. Caldara, Fabiana R. Oliveira, Geyssane F. de [UNESP] Goncalves, Liliane M. P. Garcia, Rodrigo G. Paz, Ibiara C. L. A. [UNESP] Crone, Carla Marcon, Alex |
author_role |
author |
author2 |
Caldara, Fabiana R. Oliveira, Geyssane F. de [UNESP] Goncalves, Liliane M. P. Garcia, Rodrigo G. Paz, Ibiara C. L. A. [UNESP] Crone, Carla Marcon, Alex |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Fed Univ Grande Dourados Universidade Estadual Paulista (Unesp) Fdn Univ Rio Grande Sul |
dc.contributor.author.fl_str_mv |
Marcon, Adila V. Caldara, Fabiana R. Oliveira, Geyssane F. de [UNESP] Goncalves, Liliane M. P. Garcia, Rodrigo G. Paz, Ibiara C. L. A. [UNESP] Crone, Carla Marcon, Alex |
dc.subject.por.fl_str_mv |
Fracture Viscera Congestion Condemnation Carcass |
topic |
Fracture Viscera Congestion Condemnation Carcass |
description |
A total of 172 pigs were randomly allocated to two stunning treatments: carbon dioxide (CO2) and electrical stunning at a commercial abattoir. The Longissimus lumborum (LL) muscle was used to evaluate the effects of stunning methods on pork quality and financial losses of carcasses and viscera condemnation was also determined following by sanitary inspection. There was no effect due to stunning method on quality parameters (P > .137) of pH 24, drip or thaw loss, lipid oxidation, myofibrillar fragmentation index, shear force or PSE / DFD meat incidence. The LL muscle of the electrically stunned pigs had a higher L * value (P < .05), higher cooking loss (P < .001) and lower pH 45 (P < .05) compared to those stunned with CO2. CO2 stunned pigs had fewer carcasses condemned due to fractures / lesions (P < .05), hepatic and renal congestion (P < .05). CO2 stunning can be beneficial from an economic point of view because it has reduced losses through condemnation at the slaughterhouse. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-10-04T12:14:37Z 2019-10-04T12:14:37Z 2019-10-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.meatsci.2019.04.022 Meat Science. Oxford: Elsevier Sci Ltd, v. 156, p. 93-97, 2019. 0309-1740 http://hdl.handle.net/11449/184564 10.1016/j.meatsci.2019.04.022 WOS:000474502100011 |
url |
http://dx.doi.org/10.1016/j.meatsci.2019.04.022 http://hdl.handle.net/11449/184564 |
identifier_str_mv |
Meat Science. Oxford: Elsevier Sci Ltd, v. 156, p. 93-97, 2019. 0309-1740 10.1016/j.meatsci.2019.04.022 WOS:000474502100011 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Meat Science |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
93-97 |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965358558281728 |