Abstract
The purpose of this study was to investigate the effect of lairage temperature, humidity and time on blood composition and on the development of PSE meat (pH1≤5.8). The present study suggested that holding temperature and time had a major influence on porcine stress and meat quality, whereas, lairage humidity had a minor effect on these traits. The higher was lairage temperature the higher carcass temperature (P < 0.001) and log creatine kinase (CK) value (P
Highlights
IntroductionPigs are exposed to a strange and fluctuating environment which might be stressful for them
During lairage, pigs are exposed to a strange and fluctuating environment which might be stressful for them
Temperature of lairage, temperature of lairage (TL) was positively related to external temperature, ET (TL= 15.844 + 0.548ET, R 2 100 = 20 V», p< 0.001)
Summary
Pigs are exposed to a strange and fluctuating environment which might be stressful for them. Pigs held in fluctuating temperatures (21 32°C) or in conditions of 37°C and 100 °7o relative humidity (RH) yielded carcasses with a more rapid postmortem (p.m.) glycolytic rate than did pigs reared at a constant 27°C in a moderate 38—42 % RH (Cassens et a!., 1975). Even a moderate and short physical stress influenced plasma lactate, glucose and pH values (Kolczak and Kraeling, 1986; Lannek, 1976; van der Wal, et at., 1985). Dzapo et ai (1981) found that the combined effect of blood CK value and rectal temperature accounted for meat quality defects. A high carcass temperature was closely related to a rapid pH fall and the onset of rigor which developed PSE meat (Sybesma and van Logtestijn, 1966; Woltersdorf and Troeger, 1987)
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