| Literature DB >> 20728282 |
L N Edwards1, T Grandin, T E Engle, M J Ritter, A A Sosnicki, B A Carlson, D B Anderson.
Abstract
Two experiments (Exp.1, n=80; Exp.2, n=144) were conducted to determine the effects of pre-slaughter pig management on pork quality by monitoring blood lactate concentration ([LAC]) during marketing. [LAC] was measured at: (1) baseline at farm, (2) post-loading on truck, (3) pre-unloading after transport, (4) post-unloading at plant, (5) post-lairage, (6) post-movement to stun, and (7) exsanguination. Pearson correlations were used to determine relationships between [LAC] and meat quality. Higher [LAC] post-loading or a greater change in [LAC] during loading resulted in increased 24h pH (P=0.002, P=0.0006, Exp.1; P=0.0001, P=0.01, Exp.2, respectively), decreased L* (P=0.03, P=0.04; P=0.001, P=0.01) and decreased drip loss (P=0.02, P=0.12; P=0.002, P=0.01). Even though improved handling during loading is important to animal well-being, it will not necessarily translate into improved pork quality.Entities:
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Year: 2010 PMID： 20728282 DOI： 10.1016/j.meatsci.2010.07.020
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209