Приказ основних података о документу
The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs
dc.creator | Dokmanović, Marija | |
dc.creator | Velarde, A. | |
dc.creator | Tomović, V. | |
dc.creator | Glamočlija, Nataša | |
dc.creator | Marković, Radmila | |
dc.creator | Janjić, Jelena | |
dc.creator | Baltić, Milan Ž. | |
dc.date.accessioned | 2020-06-03T13:49:30Z | |
dc.date.available | 2020-06-03T13:49:30Z | |
dc.date.issued | 2014 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/1116 | |
dc.description.abstract | Lairage time (short - 8 min to 2.7 h, n = 28 vs. long - 14 to 21.5 h, 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 postmortem pH (PH60 min pH(24) h), temperature (T-60 min), 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, pH(60 min) and T-60 min. 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. | en |
dc.publisher | Elsevier Sci Ltd, Oxford | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS// | |
dc.rights | restrictedAccess | |
dc.source | Meat Science | |
dc.subject | Pig | en |
dc.subject | Lactate | en |
dc.subject | Cortisol | en |
dc.subject | pH Value | en |
dc.subject | Meat quality | en |
dc.title | The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Докмановић, Марија; Веларде, A.; Марковић, Радмила; Гламочлија, Наташа; Јањић, Јелена; Балтић, Милан Ж.; Томовић, В.; | |
dc.citation.volume | 98 | |
dc.citation.issue | 2 | |
dc.citation.spage | 220 | |
dc.citation.epage | 226 | |
dc.citation.other | 98(2): 220-226 | |
dc.citation.rank | M21 | |
dc.identifier.wos | 000340333500022 | |
dc.identifier.doi | 10.1016/j.meatsci.2014.06.003 | |
dc.identifier.pmid | 24971810 | |
dc.identifier.scopus | 2-s2.0-84902995156 | |
dc.type.version | publishedVersion |