The effect of stress, experienced just before stunning, on pork quality[German]

摘要

The effect of stress on pork quality was studied in two experiments. Each of these experiments involved over 200 boars and gilts. In general, it was observed that stress, experienced just before stunning, was so serious that most of the effects of the treatments prior to stunning were nullified, the duration of the period of lairage excepted. Stress applied as forcing the pigs during 1 minute through the stunning pen, resulted in reduced meat quality characteristics. The pH of the semimembranosus and longissimus lumborum muscles was lower, the temperatures of these muscles were higher, as was the rigor mortis value of the semimembranosus at 45 minutes post mortem. Apparently at 24 hours post mortem in the stressed pigs the water holding capacity was substantially reduced compared with the non-stressed animals.