Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs
2015
Аутори
Dokmanović, MarijaBaltić, Milan Ž.
Durić, Jelena
Ivanović, Jelena
Popović, Ljuba
Todorović, Milica
Marković, Radmila
Pantić, Srdan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Pig / Blood Lactate / Preslaughter Stress / Meat Quality / Carcass QualityИзвор:
Asian-Australasian Journal of Animal Sciences, 2015, 28, 3, 435-441Издавач:
- Asian-Australasian Assoc Animal Production Soc, Seoul
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.5713/ajas.14.0322
ISSN: 1011-2367
PubMed: 25656214
WoS: 000351031800019
Scopus: 2-s2.0-84922992244
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Dokmanović, Marija AU - Baltić, Milan Ž. AU - Durić, 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 Durić, 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., Durić, 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, Durić 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., Durić, 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 . .