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Relationship between meat quality and blood acid-base measurements in pigs

Published online by Cambridge University Press:  20 November 2017

D. N. Hamilton ,
T. M. Bertol ,
M. Ellis ,
S. N. Carr  and
F. K. McKeith
D. N. Hamilton
Affiliation:
University of Illinois, Urbana, IL 61801, U.S.A.
T. M. Bertol
Affiliation:
Sponsored by CNPq-Brazil
M. Ellis
Affiliation:
University of Illinois, Urbana, IL 61801, U.S.A.
S. N. Carr
Affiliation:
University of Illinois, Urbana, IL 61801, U.S.A.
F. K. McKeith
Affiliation:
University of Illinois, Urbana, IL 61801, U.S.A.
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Extract

Pale soft exudative pork (PSE) is a major problem affecting swine industries worldwide that results in significant economic loss because it reduces processing and saleable product yields. The PSE condition results from a rapid rate of muscle glycolysis early postmortem and a rapid drop in muscle pH while the temperature of the carcass is still high. Stress prior to slaughter can increase the rate of glycolysis and postmortem acidification. Blood acid-base has been used as an indicator of stress in pigs. The objective of this experiment was to investigate the relationship between blood acid-base status at slaughter and fresh meat quality in pigs.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2002 , 2002 , pp. 174
Copyright
Copyright © The British Society of Animal Science 2002

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References

NPPC. 1991. Procedures to evaluate market hogs. National Pork Producers Council, Des Moines, IA.Google Scholar
NPPC. 2000. Pork composition & quality assessment procedures. National Pork Producers Council, Des Moines, IA.Google Scholar