Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs.
The aim of the study was to characterize the different types of muscle hemorrhages in the ham and tenderloin of CO2-stunned slaughter pigs. The distinct types of hemorrhages were characterized according to their distribution and size. The hemorrhages in the ham were multiple, pinpoint hemorrhages predominantly distributed in the caudal part of the muscle. The hemorrhages in the tenderloin were single and circular, located either at the tip or the head. Histologically, three distinct types of hemorrhages were observed. Type 1, which was peracute (<4h old), and present in both the ham and the tenderloin. Type 2, which was acute (>4h old), and restricted to the ham. Type 3 contained bone marrow and cartilage, was peracute (< 4h old) and restricted to the tenderloin.
Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark.
Kristine
K
Dich-Jørgensen
Danish Meat Research Institute, Taastrup, Denmark.
Helle Daugaard
HD
Larsen
Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark.
Páll S
PS
Leifsson
Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark. Electronic address: helj@sund.ku.dk.
Henrik Elvang
HE
Jensen
D000003:Abattoirs; D000818:Animals; D003430:Cross-Sectional Studies; D006470:Hemorrhage / Q000175:diagnosis*; D018482:Muscle, Skeletal / Q000378:metabolism*; D000069466:Red Meat; D013552:Swine
Histology; Muscle hemorrhage; Slaughter pigs; Stunning