• Korean Journal of Agricultural Science
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• v.45 no.1
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• pp.58-65
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• 2018

Meat quality includes technological quality attributes, consumer acceptance, and credence characteristics. In terms of credence characteristics, animal welfare is one of the most interesting topics to both consumers and the livestock industry. Consumers prefer meat produced from livestock that has been raised in low stress and ecofriendly environments. The livestock industry cares about animal welfare to meet the requirements of consumers. Animal welfare is closely associated with the stress and physiological response of livestock to stress. Moreover, stress just before slaughter (i.e., pre-slaughter stress) has negative effects on not only animal welfare but also ultimately on meat quality. It is well-documented that pre-slaughter stress can influence ante- and post-mortem biological changes of the muscles, especially their metabolic properties and metabolites. The metabolic properties and metabolites contents also can modulate the postmortem changes of the muscles. Conversion of muscles to meat during postmortem is a very important process because it determines ultimately the meat quality. Thus, understanding pre-slaughter stress and physiological responses to stress in farm animals is important for animal welfare and meat quality. The purpose of this paper was to examine the concept of stress, physiological responses to stress, measurement of stress, and the relationships between stress indices and meat quality traits.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.6
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• pp.912-916
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• 2008

Pre-slaughter conditions affect poultry meat quality. Therefore, stresses before slaughter like heat stress, struggle and shackling on the shackle line, crating and transport and feed withdrawal are very important for the poultry industry in respect of quality as well as welfare of the birds. However, exposure to heat in oxidative stress can in turn lead to cytotoxicity in meat type birds. Chickens exposed to heat stress before slaughter showed the lowest ultimate pH and birds shackled for a longer time the highest. The abdominal fat content was higher in heat stressed birds. Struggling on the shackle line hastened the initial rate of the pH drop and increased the redness of breast meat. Again, with increasing struggling activity, lactate concentration in breast muscle of chicken increased. Paler meat was found in birds that were transported for a longer time than in those after a small journey or not transported. The pre-slaughter and eviscerated weights were decreased as the length of feed withdrawal period increased.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.6
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• pp.755-764
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• 2017

The current review seeks to highlight the concerns that have been raised on pre-slaughter stress, contributing factors and its consequent effects on cattle behavioural responses and the quality of beef; inter-linking the activities involved from birth to slaughter. Such information is crucial in light of the consumer concerns on overall animal welfare, quality of meat and food security. Slaughter animals are exposed to different conditions during production and transportation to abattoirs on a daily basis. However; the majority of studies that have been done previously singled out different environments in the meat production chain, while conclusions have been made that the welfare of slaughter animals and the quality of meat harvested from them is dependent on the whole chain. Behaviour is a critical component used to evaluate the animals' wellbeing and it has been reported to have an effect on product quality. Apart from the influence of on-farm, transportation and abattoir conditions, the genetic background of the animal also affects how it perceives and responds to certain encounters. Stress activates the animals' hypothalamic-pituitary-adrenal activity, triggering release of various stress hormones such as catecholamines and cortisol, thus glycogen depletion prior slaughter, elevated ultimate pH and poor muscle-meat conversion. Pre-slaughter stress sometimes results to cattle attaining bruises, resulting to the affected parts of the carcass being trimmed and condemned for human consumption, downgrading of the carcass and thus profit losses.

• Korean Journal of Veterinary Research
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• v.7 no.1
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• pp.1-7
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• 1967

Clinically healthy Korean adult cattle (20 females and 20 males) were selected and subjected to the experiments on the determination of erythrocytes and total leukocytes values at the stages of pre and post-slaughting. Throughout the studies the following results were obtained. 1. The erythrocytes values, at the stage of the pre-slaughter, of females and males were $6.070{\times}10^6/cmm$ and $6.175{\times}10^6/cmm$ respectively. In the case of post-slaughter stage, $7.780{\times}10^6/cmm$ and $7.705{\times}10^6/cmm$ were obtained for female and male respectively. In comparison on the values of erythrocytes between pre and post-slauglnter stages, the mean value of the latter has been increased significantly. 2. The total leukocytes value, at the stage of the pre-slaughter of females and males were 9,525/cmm and 9,630/cmm respectively. In the case of post-slaughter stage, 7,545/cmm and 7,510/cmm were obtained for females and males respectively. In comparison on the values of total leukocytes between pre and post-slaughter stages, the mean value of the latter has been decreased significantly.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.11
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• pp.1599-1607
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• 2004

This study examined the effects of pre-slaughter fasting, chasing stress and chiller ageing on objective meat quality, and their relations to the proteome profile of longissimus muscle using 20 male Korean native black pigs. Treatments were composed of two levels of pre-slaughter feed withdrawal, two levels of pre-slaughter stress and four chiller ageing times. A 15 min chasing stress immediately prior to slaughter significantly (p<0.05) decreased detectable levels of $\mu$-calpain activity during rigor development and chiller ageing, but did not have any direct effect on objective meat quality. On the other hand, pigs fed until the morning of slaughter resulted in significantly (p<0.05) higher hunter L* value and cooking loss than those which received an 18 h feed withdrawal prior to slaughter. Cooking loss and hunter L* value were constant during 7 d of chiller ageing, followed by significant increases at 14 d. The fed animals showed a significantly (p<0.05) higher hunter a* value at both 3 and 7 d, while the other group maintained a stable redness for 7 d. WB-shear force was not affected by the pre-slaughter treatments, but had significant (p<0.05) linear reduction from 1 to 7 d. A gelbased proteome analysis was performed on selected animals for low and high hunter L* values at 1 d. Ten and five spots had greater than two-fold spot densities for the low and high hunter L* groups, respectively. The ten spots included chain A, deoxyribounclease I complex with actin, heat shock protein 27 kDa, a protein similar to cardiac $Ca^{2+}$ release channel, and myosin heavy chain, while the five spots included chain A aldehyde dehydrogenase, glycerol-3 phosphate dehydrogenase, and hemoglobin alpha chain. In general, feeding until the morning of slaughter resulted in more desirable meat color, but appeared to reduce palatability due to increased cooking loss. Proteome analysis demonstrated that various proteins were concomitantly involved in the determination of final meat color. The most noticeable observation in the current study was that various isoforms for a particular protein differed in degradation and/or expression rate depending on meat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1762-1772
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• 2013

The objective of the current study was to determine the effect of pre-slaughter stress, season and breed on the activity of plasma creatine kinase (CK) and the quality of mutton. One hundred and seventy-three (173) castrated sheep from Dormer (DM), South African Mutton Merino (SAMM), Dorper (DP) and Blackhead Persian (BP) sheep breeds were used in the study. The animals were grouped according to age-groups as follows: Group 1 (6 to 8 months), Group 2 (9 to 12 months) and Group 3 (13 to 16 months). Blood samples were collected during exsanguinations using disposable vacutainer tubes for CK analysis. Representative samples of the Muscularis longissimuss thoracis et. lumborum (LTL) were collected from 84 castrated sheep, of different breeds (28 per breed) 24 h after slaughter. The following physico-chemical characteristics of mutton were determined; meat pH ($pH_{24}$), color ($L^*$, $a^*$ and $b^*$), thawing and cooking losses and Warner Braztler Shear Force (WBSF). The activity of plasma CK was significantly higher (p<0.001) in summer ($1,026.3{\pm}105.06$) and lower in winter ($723.3{\pm}77.75$). There were higher values for $L^*$ ($33.7{\pm}0.94$), $b^*$ ($11.5{\pm}0.48$) and WBSF ($29.5{\pm}1.46$) in summer season than in winter season; $L^*$ ($29.4{\pm}0.64$), $b^*$ ($10.2{\pm}0.33$) and WBSF ($21.2{\pm}0.99$). The activity of plasma CK was influenced by the type of breed with Dormer having the highest (p>0.001) levels ($1,358.6{\pm}191.08$) of CK. South African Mutton Merino had higher values for $pH_{24}$ ($5.9{\pm}0.06$), $L^*$ ($34.2{\pm}0.97$), $b^*$ ($12.2{\pm}0.50$) and WBSF ($26.8{\pm}1.51$) and Blackhead Persian had higher values ($35.5{\pm}2.17$) for cooking loss (CL%) than the other breeds. Computed Principal Component Analyses (PCA) on the activity of plasma CK and physico-chemical characteristics of mutton revealed no correlations between these variables. However, positive correlations were observed between $pH_{24}$, $L^*$, $a^*$, $b^*$, CL% and WBSF. Relationships between pre-slaughter stress, CK activity and physico-chemical characteristics of mutton were also observed. It was therefore concluded that although mutton quality and creatine kinase were not related, pre-slaughter stress, season and breed affected the activity of creatine kinase and mutton quality.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.244-252
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• 1999

Intensive selection for muscle development and against fat deposition in pigs during the last 50 years has contributed to the increased incidence of porcine stress syndrome (PSS) and pale soft exudative pork (PSE). Genetics, nutrition and management, preslaughter animal handling, stunning, dehairing and carcass chilling influence the incidence and magnitude of the PSE condition. The normal incidence of PSE has been reported to range from 10 to 30%, but in some isolated instances is up to 60%. The elimination of halothane-positive pigs in breeding programs has reduced PSS and PSE. Further improvements in meat quality by terminal sire evaluation and selection can be achieved within halothane-negative populations because around 20% of the variation in meat color and water binding capacity seems to be genetically related. Pre-slaughter handling on the farm, during transit to the packing plant and at the packing plant can greatly influence the meat quality, contributing 10 to 25% of the variation. An effective stunning method, skinning instead of scalding/dehairing and rapid post-slaughter chilling further reduce the incidence of PSE pork. In addition to proper care and handling a carcass-merit based marketing system, that reflected the value differential between desirable and undesirable meat quality in the pricing system for pigs, would provide a great incentive to change pork production systems in order to improve meat quality, thus improving the image and usefulness of pork as food.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.97-106
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• 2004

The study was conducted to investigate the effects of practical variations in feed restriction, pre-slaughter handing and chilling regime on pork quality during ageing. A total of twenty male landraces were allocated into three treatments(i.e., pre-slaughter feeding, stress and chilling regime) in a factorial arrangement. pH, temperature, free calcium ions, WB-shear force, sarcomere length, cooking loss, drip loss and objective color were determined during rigor development and/or 1, 3, 7 d postmortem. Pre-slaughter chasing stress for approximately 15 min had no effects on pH/temperature profile and objective meat quality. There was an interaction(P < 0.05) between the fasting treatment and chi1ling regime for muscle temperature at pH 6.2. Sarcomere length indicated that the current experiment conditions did not induce muscle shortening, with 1.7 to 1.8 ${\mu}m$, in spite of a significant effect of the fasting treatment (P<0.01). Pigs fed until the morning of slaughter showed a low WB-shear force(P < 0.05) until 3 d at I "C. The treatment also resulted in a higher Hunter L* and a*(P < 0.05) at 24 h and 7 d. Fasted pigs showed a significantly(P < 0.05) reduced cooking loss. The current results indicated that feeding upon the morning of slaughter became detrimental on meat color and the negative effect on cooking loss were linearly elevated with increased ageing time. On the other hand, WB-shear force did not distinguishable after 3 d. Collectively, it appeared that feed restriction from a day before slaughter could produce more a desirable meat quality at the time of consuming. However, the limited effect of animal handling and chilling rate on meat quality is not necessarily to extend to that these do not affect pork quality, as that largely depends on experimental design.

• Korean Journal of Agricultural Science
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• v.50 no.4
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• pp.861-867
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• 2023

Lairages serve several functions, such as providing post-mortal inspections and providing a reservoir of animals to ensure the slaughter line runs efficiently. High stress lairage conditions can contribute to the accumulation of transport stress in pigs, causing poor pork quality and still stressed pigs at slaughter. The objective of this study was to investigate meat quality, blood profile and behavior changes according to lairage stocking density in in high temperature. Density treatments were as follows: LD, low density (lower than 0.5 m²/100 kg); ND, normal density (0.5 m²/100 kg to 0.83 m²/100 kg); HD, high density (higher than 0.83 m²/100 kg). Air temperature treatment was as follows: HT, high temperature (higher than 24℃). Pigs stocked with LD showed lower pH, WHC (water holding capacity), and higher DL (drip loss) and CL (cooking loss) than those stocked with HD. Pigs stocked with LD showed lower cortisol level than those stocked with HD. Therefore, Pigs exposed to high stock density (lower than 0.5 m²/100 kg) in high air temperature during pre-slaughter caused acute stress and lead to PSE (pale, soft, exudative) pork incidence. Based on obtained results, stocking of too high (lower than 0.5 m²/100 kg) density is generally not good for meat quality and animal welfare at high temperatures.

• Journal of Animal Science and Technology
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• v.66 no.2
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• pp.412-424
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• 2024

Lairage, a part of the animal welfare practices, has been known to mitigate pre-slaughter stress in animals. However, research investigating the relationship between lairage and pork meat quality remains scarce. In this study, we conducted a comparative analysis of the physicochemical quality and storage stability of pork from pigs subjected to immediate slaughter (CON) and those provided with a 24 h lairage before slaughter (LRG) over a 7-day storage period. The loins from 20 castrated pigs in each group, respectively, were collected at 1, 3, 5, and 7 days and used for analysis of meat quality and storage stability, including pH, meat color, moisture, water holding capacity, drip loss, cooking loss, shear force, fatty acid composition, lipid oxidation, antioxidant activity, and electrical resistance. Overall, there were no significant differences in physicochemical meat quality parameters between CON and LRG groups. Similarly, no differences were observed in the storage stability of pork including 2-thiobarbituric acid reactive substances, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and electrical resistance. However, the proportion of unsaturated fatty acids was significantly higher in LRG compared to CON. In conclusion, 24 h lairage for castrated pigs had limited impact on meat quality and storage stability but led to an increase in the unsaturated fatty acid proportion.