TY  - JOUR
AU  - Dokmanović, Marija
AU  - Baltić, Milan Ž.
AU  - Đurić, Jelena
AU  - Ivanović, Jelena
AU  - Popović, Ljuba
AU  - Todorović, Milica
AU  - Marković, Radmila
AU  - Pantić, Srdan
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1175
AB  - Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.
PB  - Asian-Australasian Assoc Animal Production Soc, Seoul
T2  - Asian-Australasian Journal of Animal Sciences
T1  - Correlations among stress parameters, meat and carcass quality parameters in pigs
VL  - 28
IS  - 3
SP  - 435
EP  - 441
DO  - 10.5713/ajas.14.0322
ER  - 

@article{
author = "Dokmanović, Marija and Baltić, Milan Ž. and Đurić, Jelena and Ivanović, Jelena and Popović, Ljuba and Todorović, Milica and Marković, Radmila and Pantić, Srdan",
year = "2015",
abstract = "Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.",
publisher = "Asian-Australasian Assoc Animal Production Soc, Seoul",
journal = "Asian-Australasian Journal of Animal Sciences",
title = "Correlations among stress parameters, meat and carcass quality parameters in pigs",
volume = "28",
number = "3",
pages = "435-441",
doi = "10.5713/ajas.14.0322"
}

Dokmanović, M., Baltić, M. Ž., Đurić, J., Ivanović, J., Popović, L., Todorović, M., Marković, R.,& Pantić, S.. (2015). Correlations among stress parameters, meat and carcass quality parameters in pigs. in Asian-Australasian Journal of Animal Sciences
Asian-Australasian Assoc Animal Production Soc, Seoul., 28(3), 435-441.
https://doi.org/10.5713/ajas.14.0322

Dokmanović M, Baltić MŽ, Đurić J, Ivanović J, Popović L, Todorović M, Marković R, Pantić S. Correlations among stress parameters, meat and carcass quality parameters in pigs. in Asian-Australasian Journal of Animal Sciences. 2015;28(3):435-441.
doi:10.5713/ajas.14.0322 .

Dokmanović, Marija, Baltić, Milan Ž., Đurić, Jelena, Ivanović, Jelena, Popović, Ljuba, Todorović, Milica, Marković, Radmila, Pantić, Srdan, "Correlations among stress parameters, meat and carcass quality parameters in pigs" in Asian-Australasian Journal of Animal Sciences, 28, no. 3 (2015):435-441,
https://doi.org/10.5713/ajas.14.0322 . .