Pre-slaughter rectal temperature as an indicator of pork meat quality

被引：8
作者：
Vermeulen, L. [1 ]
de Perre, V. Van [1 ]
Permentier, L. [1 ]
De Bie, S. [2 ]
Geers, R. [1 ]
机构：
[1] Katholieke Univ Leuven, Lab Qual Care Anim Prod, B-3001 Leuven, Belgium
[2] Belpork Vzw, B-1030 Brussels, Belgium
来源：
MEAT SCIENCE | 2015年 / 105卷
关键词：
Pig; Slaughter; Rectal temperature; Muscle temperature; Muscle pH; GASTROINTESTINAL-TRACT TEMPERATURE; FEED WITHDRAWAL; RISK-ASSESSMENT; LAIRAGE TIME; RYR1; GENE; PIGS; METABOLISM; GLYCOGEN; STRESS; PSE;
D O I：
10.1016/j.meatsci.2015.03.007
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigates whether rectal temperature of pigs, prior to slaughter, can give an indication of the risk of developing pork with PSE characteristics. A total of 1203 pigs were examined, measuring the rectal temperature just before stunning, of which 794 rectal temperatures were measured immediately after stunning. pH(30LT) (M. Longissimus thoracis) and temperature of the ham (Temp(30Ham),) were collected from about 530 carcasses, 30 min after sticking. The results present a significant positive linear correlation between rectal temperature just before and after slaughter, and Temp(30Ham). Moreover, pH(30LT) is negatively correlated with rectal temperature and Temp(30Ham). Finally, a linear mixed model for pH(30LT) was established with the rectal temperature of the pigs just before stunning and the lairage time. This model defines that measuring rectal temperature of pigs just before slaughter allows discovery of pork with PSE traits, taking into account pre-slaughter conditions. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：53 / 56
页数：4
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