从农场到加工厂的宰前猪管理对猪肉质量的影响。

The effects of pre-slaughter pig management from the farm to the processing plant on pork quality.

机构信息

Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171, USA.

出版信息

Meat Sci. 2010 Dec;86(4):938-44. doi: 10.1016/j.meatsci.2010.07.020. Epub 2010 Jul 29.

DOI:10.1016/j.meatsci.2010.07.020

PMID:20728282

Abstract

Two experiments (Exp.1, n=80; Exp.2, n=144) were conducted to determine the effects of pre-slaughter pig management on pork quality by monitoring blood lactate concentration ([LAC]) during marketing. [LAC] was measured at: (1) baseline at farm, (2) post-loading on truck, (3) pre-unloading after transport, (4) post-unloading at plant, (5) post-lairage, (6) post-movement to stun, and (7) exsanguination. Pearson correlations were used to determine relationships between [LAC] and meat quality. Higher [LAC] post-loading or a greater change in [LAC] during loading resulted in increased 24h pH (P=0.002, P=0.0006, Exp.1; P=0.0001, P=0.01, Exp.2, respectively), decreased L* (P=0.03, P=0.04; P=0.001, P=0.01) and decreased drip loss (P=0.02, P=0.12; P=0.002, P=0.01). Even though improved handling during loading is important to animal well-being, it will not necessarily translate into improved pork quality.

摘要

两项实验（实验 1，n=80；实验 2，n=144）旨在通过监测上市过程中的血液乳酸浓度 ([LAC])，研究宰前猪管理对猪肉质量的影响。在以下时间点测量 [LAC]：(1) 在农场的基线，(2) 装载后在卡车上，(3) 运输后在卸载前，(4) 在工厂卸载后，(5) 在冷却间后，(6) 在转移到致晕前，以及 (7) 在放血前。使用皮尔逊相关系数来确定 [LAC] 与肉质之间的关系。装载后 [LAC] 较高或在装载过程中 [LAC] 的变化较大，会导致 24 小时 pH 值升高（P=0.002，P=0.0006，实验 1；P=0.0001，P=0.01，实验 2），L* 值降低（P=0.03，P=0.04；P=0.001，P=0.01），滴水损失减少（P=0.02，P=0.12；P=0.002，P=0.01）。尽管在装载过程中改善处理方式对动物福利很重要，但这并不一定能转化为改善猪肉质量。