屠宰前的待宰时间和处理程序对猪的应激及肉质参数的影响。

The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs.

作者信息

Dokmanović M, Velarde A, Tomović V, Glamočlija N, Marković R, Janjić J, Baltić M Ž

机构信息

Department for Food Hygiene Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia.

Animal Welfare Subprogram, IRTA, Finca Camps i Armet, 17121 Monells, Girona, Spain.

出版信息

Meat Sci. 2014 Oct;98(2):220-6. doi: 10.1016/j.meatsci.2014.06.003. Epub 2014 Jun 11.

DOI:10.1016/j.meatsci.2014.06.003

PMID:24971810

Abstract

Lairage time (short - 8min to 2.7h, n=28 vs. long - 14 to 21.5h, n=72) and pig handling (gentle - no use of stick or electric prod, pig not slipping, falling, nor emitting high-pitched vocalizations vs. rough - where any of these occurred) effects on pig stress and meat quality were measured. Blood lactate and cortisol, plus post-mortem pH (pH60min; pH24h), temperature (T60min), drip loss, sensory and instrumental color and meat quality for the longissimus dorsi, pars lumbalis derived meat were determined. Carcass rigor mortis and skin damages were measured. Lairage time significantly affected blood lactate, carcass rigor mortis, skin damages, drip loss, color and meat quality. Handling procedure influenced blood lactate, pH60min and T60min. Long lairage was more stressful, and was detrimental to carcass quality, but caused better meat quality compared to short lairage. Rough handling was related to higher lactate and lower meat quality.

摘要

测定了待宰时间（短——8分钟至2.7小时，n = 28；与长——14至21.5小时，n = 72）以及生猪处理方式（温和——不使用棍棒或电刺激棒，生猪无滑倒、摔倒或发出高音调叫声；与粗暴——出现上述任何一种情况）对猪应激和肉质的影响。测定了血液乳酸和皮质醇，以及宰后pH值（pH60分钟；pH24小时）、温度（T60分钟）、滴水损失、感官和仪器色泽，以及取自腰大肌部位的肉的肉质。测定了胴体尸僵和皮肤损伤情况。待宰时间显著影响血液乳酸、胴体尸僵、皮肤损伤、滴水损失、色泽和肉质。处理方式影响血液乳酸、pH60分钟和T60分钟。与短待宰时间相比，长待宰时间压力更大，对胴体质量不利，但肉品质更好。粗暴处理与较高的乳酸水平和较低的肉质相关。