Preslaughter stress and muscle energy largely determine pork quality at two commercial processing plants.

摘要: The objective of the present experiment was to study physiological changes elicited in response stress immediate preslaughter period and link them pork quality characteristics. Crossbred, halothane-free pigs (n = 192) were processed eight groups (24 per group) on various days at one two commercial processing plants operating different stunning systems (electrical CO2 Plants A B, respectively). In each group, half exposed either minimal or high stress. Blood samples taken exsanguination, lactate, cortisol, catecholamines, as well blood pH temperature, assessed linked longissimus muscle attributes. Additionally, temperature measured 30 min postmortem, glycolytic potential determined 22 h postmortem. At both plants, resulted higher (P <0.05) cortisol lactate; however, effects catecholamines believed be biased by methods employed plants. High increased Plant but not B. 30-min decreased pH. Ultimate inferior attributes <0.05), including reflectance, electrical conductivity, filter paper moisture, drip loss, L* value. effect greater water-holding capacity than color, with losses 56%. Of all indicators only lactate strongly correlated Regression analyses revealed that accounted for 52 48% variation loss value, respectively. combination stress, potentials related losses. We conclude leads impaired quality, energy levels aggravating negative Monitoring level measurement strategies control slaughter may help improve meat quality.