The effect of two handling and slaughter systems on skin damage, meat acidification and colour in pigs

Meat Science

Volumn 50, Issue 1, 1998, Pages 13-19

  Faucitano, L ^a   Marquardt, L ^b   Oliveira, M S ^b   Coelho, H Sebastiany ^b   Terra, N N ^b  

^a IRTA   (Spain)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032164129     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00008-4     Document Type: Article

References (12)

1. Aalhus, J. L., Gariepy, C., Murray, A. C., Jones, S. D. M. and Tong, A. K. W. (1991) Stunning and shackling influences on quality of porcine Longissimus thoracis and Semimembranosus muscles. Meat Science 29, 323-334.
2. Agriculture Canada (1984) Pork Quality: a Guide to Understanding Colour and Structure of Pork Muscle. Agriculture Canada, Publ. 5180/B.
3. Anil, M. H. (1991) Studies on the return of physical reflexes in pigs following electrical stunning, Meat Science 30, 13-22.
4. Geverink, N. A., Engel, B., Lambooij, E. and Wiegant, V. M. (1996) Observations and behaviour and skin damage of slaughter pigs and treatment during lairage. Applied Animal Behaviour Science 50, 1-13.
5. Hunter, E. J., Weeding, C. M., Guise, H. J., Abbott, T. A. and Penny, R. H. C. (1994) Pig welfare and carcase quality: a comparison of the influence of slaughter handling systems at two abattoirs. Veterinary Record 135, 423-425.
6. Meat and Livestock Commission (1985) Rindside Damage Scale. Reference 2031M 8/85. Milton Keynes, MLC, Bletchley.
7. Ministry of Agriculture, Fisheries and Food (1995) The Welfare of Animals (Slaughter or Killing) Regulations. No. 731. HMSO, London.
8. Statistical Analysis System Institute (1988) SAS/SIAT User's Guide: Release 6 03. Statistical Analysis System Institute Inc., Cary, NC.
9. Troeger, K. (1989) Plasma adrenaline levels of pigs after different preslaughter handling and stunning methods. In Proceedings of the 35th International Congress of Meat Science and Technology, pp. 975-980. Danish Meat Research Institute, Roskilde, Denmark.
10. Warriss, P. D., Brown, S. N., Adams, J. M. and Corlett, I. K. (1994) Relationships between subjective and objective assessments of stress at slaughter and meat quality in pigs. Meat Science 38, 329-340.
11. Weeding, C. M., Hunter, E. J., Guise, H. J. and Penny, R. H. C. (1993) Effects of abattoir and slaughter handling systems on stress indicators in pig blood. Veterinary Record 3, 10-13.
12. Woltersdorf, W. and Troeger, K. (1987) Slaughter technique to reduce proportion of PSE pigs. Fleischwirtschaft 10, 1248-1251.