- Volume 28 Issue 3
DOI QR Code
Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs
- Dokmanovic, Marija (Faculty of Veterinary Medicine, University of Belgrade) ;
- Baltic, Milan Z. (Faculty of Veterinary Medicine, University of Belgrade) ;
- Duric, Jelena (Faculty of Veterinary Medicine, University of Belgrade) ;
- Ivanovic, Jelena (Faculty of Veterinary Medicine, University of Belgrade) ;
- Popovic, Ljuba (Ministry of Agriculture, Forestry and Water Management) ;
- Todorovic, Milica (Faculty of Veterinary Medicine, University of Belgrade) ;
- Markovic, Radmila (Faculty of Veterinary Medicine, University of Belgrade) ;
- Pantic, Srdan (Faculty of Veterinary Medicine, University of Belgrade)
- Received : 2014.04.30
- Accepted : 2014.09.05
- Published : 2015.03.01
Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.
Grant : Selected biological hazards to the safety/quality of food of animal origin and the control measures from farm to consumer
Supported by : Ministry of Education and Science,
- Aaslyng, M. D. and P. Barton-Gade. 2001. Low stress preslaughter handling: effect of lairage time on the meat quality of pork. Meat Sci. 57:87-92. https://doi.org/10.1016/S0309-1740(00)00081-4
- Anon, 1985. Regulations on quality of slaughtered pigs and pork categorization (Sl. list SFRJ, 2/85, 12/85, 24/86).
- Barbut, S., A. A Sosnicki, S. M. Lonergan, T. Knapp, D. C. Ciobanu, L. J Gatcliffe, E. Huff-Lonergan, and E. W. Wilson. 2008. Progress in reducing the pale, soft, and exudative (PSE) problem in pork and poultry meat. Meat Sci. 79:46-63. https://doi.org/10.1016/j.meatsci.2007.07.031
- Boler, D. D., A. C. Dilger, B. S. Bidner, S. N. Carr, J. M. Eggert, J. W. Day, M. Ellis, F. K. McKeith, and J. Killefer. 2010. Ultimate pH explains variation in pork quality traits. J. Muscle Foods 21:119-130. https://doi.org/10.1111/j.1745-4573.2009.00171.x
- Borchers, N., G. Otto, and E. Kalm. 2007. Genetic relationship of drip loss to further meat quality traits in purebred Pietrains. Arch. Tierz. 1:84-91.
- Bruijnzeel, A. W., R. Stam, J. C. Compaan, and V. M. Wiegant. 2001. Stress-induced sensitization of CRH-ir but not P-CREBir responsivity in the rat central nerous system. Brain Res. 908: 187-196. https://doi.org/10.1016/S0006-8993(01)02646-4
- CIE. 1976. International Commission on Illumination, Colorimetry: Official Recommendation of the International Commission on IlluminationPublication CIE No. (E-1.31),
- Bureau Central de la CIE, Paris, France. Czarniecka-Skubina, E., W. Przybylski, D. Jaworska, K. Kajak-Siemaszko, and I. Wachowicz. 2010. Effect of pH24 and intramuscular fat content on technological and sensory quality pork. Polish J. Food Nutr. Sci. 60:43-49.
- Davis, E., W. E. Townsend, and C. H. McCampbell. 1978. Early rigor detection in pork carcasses by foreleg position. J. Anim. Sci. 46:376-383.
- Edwards, L. N., T. Grandin, T. E. Engle, M. J. Ritter, A. A Sosnicki, B. A Carlson, and D. B. Anderson. 2010. The effects of preslaughter pig management from the farm to the processing plant on pork quality. J. Anim. Sci. 86:938-944.
- Edwards, L. N., T. E. Engle, J. A. Correa, M. A. Paradis, T. Grandin, and D. B. Anderson. 2010. The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs. Meat Sci. 85:435-440. https://doi.org/10.1016/j.meatsci.2010.02.012
- Edwards, L. N., T. Grandin, T. E. Engle, S. P. Porter, M. J. Ritter, A. A. Sosnicki, and D. B. Anderson. 2010. Use of exsanguination blood lactate to assess the quality of preslaughter pig handling. Meat Sci. 86:384-390. https://doi.org/10.1016/j.meatsci.2010.05.022
- Faucitano, L. 1998. Preslaughter stressors effects on pork: a review. J. Muscle Foods. 9:293-303. https://doi.org/10.1111/j.1745-4573.1998.tb00662.x
- Foury, A., N. A. Geverink, M. Gil, M. Gispert, M. Hortos, M. Font, I. Furnols, D. Carrion, S. C. Blott, G. S. Plastow, and P. Mormede. 2007. Stress neuroendocrine profiles in five pig breeding lines and the relationship with carcass composition. Animal 1:973-982. https://doi.org/10.1017/S1751731107000249
- Hambrecht, E., J. J. Eissen, D. J. Newman, C. H. M. Smits, M. W. A. Verstegen, and L. A. den Hartog. 2005. Preslaughter handling effects on pork quality and glycolytic potential in two muscles differing in fiber type compositon. J. Anim. Sci. 83:900-907.
- Hansson, I. 2003. Pork production and classification of pig carcasses in European countries. EUPIGCLASS GROWTH Project GRD-1999-10914, Annex 9.
- Hoffman, L. C. and P. Fisher. 2010. Comparision of the effects of different transport conditions and lairage times in a Mediterranean climate in South Africa on the meat quality of commercially crossbred Large white x Landrace pigs. J. S. Afr. Vet. Assoc. 81:225-227.
- Honikel, K. O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49:447-457. https://doi.org/10.1016/S0309-1740(98)00034-5
- Jaturasitha, S., S. Kamopas, T. Suppadit, R. Khiaosaard, and M. Kreuzer. 2006. The effect of gender of finishing pigs slaughtered at 110 kilograms on performance, and carcass and meat quality. ScienceAsia 32:297-305. https://doi.org/10.2306/scienceasia1513-1874.2006.32.297
- Kauffman, G., R. G. Cassens, A. Scherer, and D. L. Meeker. 1992. Variations in pork quality. National Pork Producers Council, Des Moines, IA, USA.
- Klont, R. E., B. Hulsegge, A. H. Hoving-Bolink, M. A. Gerritzen, E. Kurt, H. A. Winkelman-Goedhart, I. C. de Jong, and R. W. Kranen. 2001. Relationships between behavioral and meat quality characteristics of pigs raised under barren and enriched housing conditions, J. Anim. Sci.79:2835-2843.
- Lee, S., J. M. Norman, S. Gunasekaran, R. L. J. M. Van Laack, B. C. Kim, and R. G. Kaufmann. 2000. Use of electrical conductivityto predict water holding capacity in post-rigorpork. Meat Sci.55:385-389. https://doi.org/10.1016/S0309-1740(99)00166-7
- Lonergan, S., D. Boler, and S. Moeller. 2008. Pork Quality: pH Decline and Pork Quality. Pork Information Gateway, 1-3.
- Warriss, D., S. N. Brown, and T. G. Knowles.2003. Measurements of the degree of development of rigor mortis as an indicator of stress in slaughtered pigs. Vet. Rec. 153:739-742.
- Warriss, P. D. 2003. Optimal lairage times and conditions for slaughter pigs: A review. Vet. Rec. 153:170-176. https://doi.org/10.1136/vr.153.6.170
- Blood haematology, muscle pH and serum cortisol changes in pigs with different levels of drip loss vol.30, pp.12, 2017, https://doi.org/10.5713/ajas.17.0037
- Effects of different space allowances on growth performance, blood profile and pork quality in a grow-to-finish production system vol.30, pp.12, 2017, https://doi.org/10.5713/ajas.17.0076
- Efficacy of dietary supplementation of fatty acid compound on performance and production in finishing pigs vol.49, pp.6, 2017, https://doi.org/10.1007/s11250-017-1326-4
- Sex and breed affect plasma glucose, lactate, cortisol, meat quality but not muscle glycolytic potential of Dorper and Merino lambs vol.58, pp.5, 2018, https://doi.org/10.1071/AN16522
- Two Frequently Used pH Determination Methods Showed Clearly Different pH Slopes During Early Post Mortem Ageing of Pork vol.11, pp.6, 2018, https://doi.org/10.1007/s12161-018-1163-8
- Stress Effects on Meat Quality: A Mechanistic Perspective vol.18, pp.2, 2018, https://doi.org/10.1111/1541-4337.12417
- Review: Microbial endocrinology: intersection of microbiology and neurobiology matters to swine health from infection to behavior pp.1751-732X, 2019, https://doi.org/10.1017/S1751731119000284