Pregledni rad
https://doi.org/10.31727/m.27.6.2
Pre-slaughter welfare and pork product quality
Danijel Karolyi
orcid.org/0000-0003-0409-9071
; Sveučilište u Zagrebu, Agronomski fakultet, Odsjek za animalne znanosti, Zavod za opće stočarstvo, Zagreb, Hrvatska
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* Dopisni autor.
Sažetak
The paper aims to provide a brief overview of the relationship between the welfare of slaughter pigs and the quality of meat products, focusing mainly on the influence of pre-slaughter procedures on meat processing properties and product quality parameters. The effects of pre-slaughter procedures and other sources of stress (such as pig stress sensitivity) are considered in relation to pH and water-holding capacity of meat, processing loss, colour, oxidation and fat retention, myosin gel formation and stuffing cohesion, and the presence of bone fragments, haematomas or blood residues in meat products.
Ključne riječi
animal welfare; pre-slaughter procedures; stress; meat products
Hrčak ID:
340937
URI
Datum izdavanja:
14.12.2025.
hrvatski njemački španjolski talijanski
Posjeta: 1.005 *