Effect of unloading, lairage, pig handling, stunning and season on pH of pork

被引：89

作者：

de Perre, V. Van ^{[1
]}

Permentier, L. ^{[1
]}

De Bie, S. ^{[2
]}

Verbeke, G. ^{[3
]}

Geers, R. ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Zootech Ctr, Lab Qual Care Anim Prod, B-3360 Lovenjoel, Belgium

[2] VLAM Vzw, B-1030 Brussels, Belgium

[3] Katholieke Univ Leuven, Ctr Biostat, B-3000 Leuven, Belgium

来源：

MEAT SCIENCE | 2010年 / 86卷 / 04期

关键词：

Meat quality; Pig; Pre-slaughter stress; PRE-SLAUGHTER CONDITIONS; MEAT QUALITY; STOCKING DENSITY; PHYSIOLOGICAL-RESPONSES; TRANSPORT; TIME; CARCASS; MUSCLE; WELFARE; STRESS;

D O I：

10.1016/j.meatsci.2010.07.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A total of 12,725 pigs originating from 90 transports were followed up at 17 Belgian commercial slaughterhouses. The effects of several pre-slaughter parameters concerning transport, unloading, lairage, pig handling, stunning and season on fresh meat quality based on pH measurements 30 minutes (min) after slaughter were investigated. Meat quality was measured on 4285 pigs. Ten pre-slaughter parameters had a significant effect on meat pH after separate introduction of the variable as a fixed effect in the model. Simultaneous analysis of these variables in the global model revealed that the pH was influenced by four main risk factors, namely the mean noise level produced during unloading, the percentage of panting pigs, the use of an electric prod and season. Meat quality in terms of the percentage of potentially PSE carcasses was better in summer than spring or autumn and could be explained by a lower observed pre-stunning stress in summer. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

引用

页码：931 / 937

页数：7

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