Loading…
The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs
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...
Saved in:
Published in: | Meat science 2014-10, Vol.98 (2), p.220-226 |
---|---|
Main Authors: | , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: | 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.
•Effects of lairage time and handling on pig stress and meat quality were measured.•Blood lactate and cortisol, pH, temperature, drip loss and color were determined.•Lairage time and handling had significant effects on stress and meat quality.•Longer lairage improved meat quality, but was more stressful to pigs.•Rough handling was more stressful to pigs and deteriorated meat quality. |
---|---|
ISSN: | 0309-1740 1873-4138 |
DOI: | 10.1016/j.meatsci.2014.06.003 |