Choi Minwoo, Lee Dongheon, Lee Hyun Jung, Nam Ki-Chang, Moon Sung-Sil, Jung Jong Hyun, Jo Cheorun
Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea.
Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea.
J Anim Sci Technol. 2024 Mar;66(2):412-424. doi: 10.5187/jast.2023.e138. Epub 2024 Mar 31.
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.
待宰圈作为动物福利措施的一部分，已知可减轻动物的宰前应激。然而，关于待宰圈与猪肉品质之间关系的研究仍然很少。在本研究中，我们对立即屠宰的猪（CON）和屠宰前有24小时待宰期的猪（LRG）的猪肉在7天储存期内的理化品质和储存稳定性进行了比较分析。每组分别从20头去势猪身上采集腰部肌肉，在第1、3、5和7天收集，用于分析肉质和储存稳定性，包括pH值、肉色、水分、持水力、滴水损失、烹饪损失、剪切力、脂肪酸组成、脂质氧化、抗氧化活性和电阻。总体而言，CON组和LRG组之间的理化肉质参数没有显著差异。同样，在猪肉的储存稳定性方面也没有观察到差异，包括硫代巴比妥酸反应物、2,2-二苯基-1-苦基肼自由基清除活性和电阻。然而，与CON组相比，LRG组中不饱和脂肪酸的比例显著更高。总之，去势猪24小时的待宰期对肉质和储存稳定性影响有限，但导致不饱和脂肪酸比例增加。
