title: The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs.
abstract: Lairage time (short - 8min to 2.7h, n=28 vs. long - 14 to 21.5h, n=72) and pig handling (gentle - no use of stick or electric prod, pig not slipping, falling, nor emitting high-pitched vocalizations vs. rough - where any of these occurred) effects on pig stress and meat quality were measured. Blood lactate and cortisol, plus post-mortem pH (pH60min; pH24h), temperature (T60min), drip loss, sensory and instrumental color and meat quality for the longissimus dorsi, pars lumbalis derived meat were determined. Carcass rigor mortis and skin damages were measured. Lairage time significantly affected blood lactate, carcass rigor mortis, skin damages, drip loss, color and meat quality. Handling procedure influenced blood lactate, pH60min and T60min. Long lairage was more stressful, and was detrimental to carcass quality, but caused better meat quality compared to short lairage. Rough handling was related to higher lactate and lower meat quality.
authors: Department for Food Hygiene Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia. Electronic address: marijadok@gmail.com.
authors: M
authors: M
authors: Dokmanović
authors: Animal Welfare Subprogram, IRTA, Finca Camps i Armet, 17121 Monells, Girona, Spain.
authors: A
authors: A
authors: Velarde
authors: Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
authors: V
authors: V
authors: Tomović
authors: Department for Food Hygiene Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia.
authors: N
authors: N
authors: Glamočlija
authors: Department for Food Hygiene Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia.
authors: R
authors: R
authors: Marković
authors: Department for Food Hygiene Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia.
authors: J
authors: J
authors: Janjić
authors: Department for Food Hygiene Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia.
authors: M Ž
authors: MŽ
authors: Baltić
mesh_terms: D000818:Animals; D003116:Color; D005260:Female; D063427:Food Quality; D006799:Housing, Animal; D006854:Hydrocortisone / Q000097:blood; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000097:blood; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D012298:Rigor Mortis / Q000378:metabolism; D013312:Stress, Physiological; D013552:Swine; D013696:Temperature
chemical_list: D019344:Lactic Acid; D006854:Hydrocortisone
keywords: Cortisol; Lactate; Meat quality; Pig; pH Value