Channon H A, Payne A M, Warner R D
Agriculture Victoria, Victorian Institute of Animal Science, Private Bag 7, Sneydes Road, Werribee, VA 3030, Australia.
Meat Sci. 2000 Nov;56(3):291-9. doi: 10.1016/s0309-1740(00)00056-5.
Seventy-six Landrace and four Large White × Landrace pigs (n=80) of 90-134 kg liveweight were randomly allocated to a 2×2×2 factorial experiment to determine the effect of halothane genotype [heterozygous for the halothane gene (Nn) and homozygous dominant (NN)], pre-slaughter handling (minimal and negative) and stunning method (CO(2) stunning and electrical) on pork quality. The rate of muscle pH decline post-slaughter of the m. longissimus thoracis et lumborum (LTL) muscle was faster in Nn pigs compared with NN pigs (0.86 and 0.30 pH units/h, respectively). Pork from Nn pigs was also paler in colour, had higher percentage drip loss and purge and lower sarcoplasmic and myofibrillar protein solubility compared with NN pigs. Pork from CO(2) stunned pigs had a lower drip loss compared to pork from electrically stunned pigs (5.80 and 7.28%, respectively - means of both genotypes combined). Tenderness of pork assessed at 24 h post-slaughter was not influenced by genotype, pre-slaughter handling or stunning method. However, pork from Nn pigs aged for 5 days post-slaughter was less tender than NN pigs (5.84 and 4.84 kg, respectively). Pale, soft and exudative pork was produced in all negatively handled Nn pigs, regardless of stunning method. The average amount of ecchymosis-affected muscle trimmed from carcasses of electrically stunned pigs was higher compared to pigs stunned with CO(2) (65 and 0.7 g, respectively). These data indicate that although halothane status was the most important factor influencing pork quality, pre-slaughter handling and stunning method also influenced meat and carcass quality.
76头长白猪和4头大白×长白杂交猪（n = 80），活重90 - 134千克，被随机分配到一个2×2×2析因实验中，以确定氟烷基因型[氟烷基因杂合子（Nn）和纯合显性（NN）]、宰前处理（最少和负面）以及致昏方法（二氧化碳致昏和电击）对猪肉品质的影响。与NN猪相比，Nn猪的胸腰最长肌（LTL）宰后肌肉pH值下降速率更快（分别为每小时0.86和0.30个pH单位）。与NN猪相比，Nn猪的猪肉颜色更浅，滴水损失和渗出率更高，肌浆蛋白和肌原纤维蛋白溶解度更低。与电击致昏猪的猪肉相比，二氧化碳致昏猪的猪肉滴水损失更低（两种基因型的平均值分别为5.80%和7.28%）。宰后24小时评估的猪肉嫩度不受基因型、宰前处理或致昏方法的影响。然而，宰后存放5天的Nn猪的猪肉比NN猪的猪肉更不嫩（分别为5.84和4.84千克）。无论采用何种致昏方法，所有经过负面处理的Nn猪都会产生苍白、柔软、渗水的猪肉。与二氧化碳致昏的猪相比，电击致昏猪胴体上修剪掉的瘀斑受影响肌肉的平均量更高（分别为65克和0.7克）。这些数据表明，尽管氟烷状态是影响猪肉品质的最重要因素，但宰前处理和致昏方法也会影响肉和胴体品质。
