The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs
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2014
Authors
Dokmanović, MarijaVelarde, A.
Tomović, V.
Glamočlija, Nataša
Marković, Radmila
Janjić, Jelena
Baltić, Milan Ž.
Article (Published version)
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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.
Keywords:
Pig / Lactate / Cortisol / pH Value / Meat qualitySource:
Meat Science, 2014, 98, 2, 220-226Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.1016/j.meatsci.2014.06.003
ISSN: 0309-1740
PubMed: 24971810
WoS: 000340333500022
Scopus: 2-s2.0-84902995156
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Fakultet veterinarske medicineTY - JOUR AU - Dokmanović, Marija AU - Velarde, A. AU - Tomović, V. AU - Glamočlija, Nataša AU - Marković, Radmila AU - Janjić, Jelena AU - Baltić, Milan Ž. PY - 2014 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1116 AB - 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. PB - Elsevier Sci Ltd, Oxford T2 - Meat Science T1 - The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs VL - 98 IS - 2 SP - 220 EP - 226 DO - 10.1016/j.meatsci.2014.06.003 ER -
@article{ author = "Dokmanović, Marija and Velarde, A. and Tomović, V. and Glamočlija, Nataša and Marković, Radmila and Janjić, Jelena and Baltić, Milan Ž.", year = "2014", 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.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Meat Science", title = "The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs", volume = "98", number = "2", pages = "220-226", doi = "10.1016/j.meatsci.2014.06.003" }
Dokmanović, M., Velarde, A., Tomović, V., Glamočlija, N., Marković, R., Janjić, J.,& Baltić, M. Ž.. (2014). The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs. in Meat Science Elsevier Sci Ltd, Oxford., 98(2), 220-226. https://doi.org/10.1016/j.meatsci.2014.06.003
Dokmanović M, Velarde A, Tomović V, Glamočlija N, Marković R, Janjić J, Baltić MŽ. The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs. in Meat Science. 2014;98(2):220-226. doi:10.1016/j.meatsci.2014.06.003 .
Dokmanović, Marija, Velarde, A., Tomović, V., Glamočlija, Nataša, Marković, Radmila, Janjić, Jelena, Baltić, Milan Ž., "The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs" in Meat Science, 98, no. 2 (2014):220-226, https://doi.org/10.1016/j.meatsci.2014.06.003 . .