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The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs.

Abstract
Lairage time (short - 8min to 2.7h, n=28 vs. long - 14 to 21.5h, n=72) and pig handling (gentle - no use of stick or electric prod, pig not slipping, falling, nor emitting high-pitched vocalizations vs. rough - where any of these occurred) effects on pig stress and meat quality were measured. Blood lactate and cortisol, plus post-mortem pH (pH60min; pH24h), temperature (T60min), drip loss, sensory and instrumental color and meat quality for the longissimus dorsi, pars lumbalis derived meat were determined. Carcass rigor mortis and skin damages were measured. Lairage time significantly affected blood lactate, carcass rigor mortis, skin damages, drip loss, color and meat quality. Handling procedure influenced blood lactate, pH60min and T60min. Long lairage was more stressful, and was detrimental to carcass quality, but caused better meat quality compared to short lairage. Rough handling was related to higher lactate and lower meat quality.
AuthorsM Dokmanović, A Velarde, V Tomović, N Glamočlija, R Marković, J Janjić, M Ž Baltić
JournalMeat science (Meat Sci) Vol. 98 Issue 2 Pg. 220-6 (Oct 2014) ISSN: 1873-4138 [Electronic] England
PMID24971810 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't)
CopyrightCopyright © 2014 Elsevier Ltd. All rights reserved.
Chemical References
  • Lactic Acid
  • Hydrocortisone
Topics
  • Animals
  • Color
  • Female
  • Food Quality
  • Housing, Animal
  • Hydrocortisone (blood)
  • Hydrogen-Ion Concentration
  • Lactic Acid (blood)
  • Meat (analysis)
  • Muscle, Skeletal (chemistry)
  • Rigor Mortis (metabolism)
  • Stress, Physiological
  • Swine
  • Temperature

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