Pregledni rad
https://doi.org/10.31727/m.20.6.2
Relationship between stress and meat quality in pigs
Đuro Senčić
; Fakultet agrobiotehničkih znanosti, Sveučilište Josipa Jurja Strossmayera u Osijeku, Hrvatska
Danijela Samac
orcid.org/0000-0001-9277-3710
; Fakultet agrobiotehničkih znanosti, Sveučilište Josipa Jurja Strossmayera u Osijeku, Hrvatska
Sažetak
An intensive and unilateral selection directed at greater meatiness caused a change in pigs' neurohormonal condition and resulted in the instability of their homeostasis, a greater tendency for stress and a decrease in meat quality. The quality of pork depends on the interaction of genetic and non-genetic factors. The influence of different stressors that cause stress in pigs and, consequently, lead to poor quality meat is considered the most significant among the non-genetic factors. In addition, stress in animals results in their diminished welfare, while meat consumers, at the same time, increasingly search for meat from animals that were bred, transported and slaughtered as humanely as possible, creating the least amount of stress. Stress at slaughter in pigs leads to sudden deaths, blood spots in meat, bruises and skin lesions, haematomas, bone fractures, development of meat quality defects (pale, soft and exudative - PSE and dark, firm and dry - DFD meat) and contamination of carcasses by microbial pathogens. Proper procedures before slaughter can reduce the negative impact of stress on pigs to a minimum and thus increase the income generated by pork producers and processors, as well as improve animal welfare and meet consumer requirements.
Ključne riječi
stress in pigs; pig welfare; meat quality
Hrčak ID:
213891
URI
Datum izdavanja:
18.12.2018.
hrvatski njemački talijanski španjolski
Posjeta: 2.801 *