Explaining and predicting differences in meat quality through stress reactions at slaughter: The case of Large White and Duroc pigs
作者： E.M.C. Terlouw , P. Rybarczyk
DOI: 10.1016/J.MEATSCI.2007.11.013
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摘要: Large White and Duroc pigs (n = 42) were group-reared on straw. Durocs more active in the home pens had higher basal urinary cortisol levels. During tests, touched often an unfamiliar human, but not object, than Whites. Pigs experimentally (low stress) or industrially (high slaughtered. Meat (Longissimus lumborum (LL), Biceps femoris (BF), Adductor (AF) Semimembranosus (SM)) was darker, yellow, ultimate pH better water holding capacity after high, compared to low-stress slaughter. meat contained less pre-slaughter glycogen, redder lost drip. Slaughter conditions influenced of meat. Whites, a lesser extent Durocs, touching human during test, faster early post-mortem LL BF muscle metabolism. exploring object aggressive mixing AF SM pH.
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