Consulta: subjectFacets:"Carcass damage score"
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Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality
Provedor de dados: 96
Autores: Peres,Louise Manha; Bridi,Ana Maria; Silva,Caio Abércio da; Andreo,Nayara; Tarsitano,Marina Avena; Stivaletti,Evelyn Leticia Tazima.
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...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Carcass damage score; Cortisol; Lactate; Lipid oxidation; PH; R-value.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000700363