The impact of overnight lairage on meat quality and storage stability of pork loin

키워드

참고문헌 (40)

1. Broom DM, "Indicators of poor welfare", Br Vet J, 142, pp.524~526 (1986)[DOI]
2. Font-i-Furnols M, "Attitudes and beliefs of consumers towards pig welfare and pork quality", IOP Conf Ser Earth Environ Sci, 333, pp.012002~ (2019)
3. Ferguson DM, "Factors affecting beef palatability — farmgate to chilled carcass", Aust J Exp Agric, 41, pp.879~891 (2001)[DOI]
4. Hambrecht E, "Negative effects of stress immediately before slaughter on pork quality are aggravated by suboptimal transport and lairage conditions", J Anim Sci, 83, pp.440~448 (2005)[DOI]
5. Brundige L, "Loading techniques and their effect on behavioral and physiological responses of market weight pigs", J Anim Sci, 76, pp.99~ (1998)
6. Correa JA, "Effects of different moving devices at loading on stress response and meat quality in pigs", J Anim Sci, 88, pp.4086~4093 (2010)[DOI]
7. Hemsworth PH, "The effects of fear of humans and pre-slaughter handling on the meat quality of pigs", Aust J Agric Res, 53, pp.493~501 (2002)[DOI]
8. Gregory NG, "Autonomic responsiveness in stress-sensitive and stress-resistant pigs", J Vet Pharmacol Ther, 4, pp.67~75 (1981)[DOI]
9. Dokmanović M, "The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs", Meat Sci, 98, pp.220~226 (2014)[DOI]
10. van der Wal PG, "The effect of stress, applied immediately before stunning, on pork quality", Meat Sci, 53, pp.101~106 (1999)[DOI]
11. Hambrecht E, "Preslaughter stress and muscle energy largely determine pork quality at two commercial processing plants", J Anim Sci, 82, pp.1401~1409 (2004)[DOI]
12. Gonzalez-Rivas PA, "Effects of heat stress on animal physiology, metabolism, and meat quality : a review", Meat Sci, 162, pp.108025~ (2020)[DOI]
13. Hambrecht E, "Preslaughter handling effects on pork quality and glycolytic potential in two muscles differing in fiber type composition", J Anim Sci, 83, pp.900~907 (2005)[DOI]
14. Driessen B, "Fasting finisher pigs before slaughter influences pork safety, pork quality and animal welfare", Animals, 10, pp.2206~ (2020)[DOI]
15. Delsart M, "Pig farming in alternative systems : strengths and challenges in terms of animal welfare, biosecurity, animal health and pork safety", Agriculture, 10, pp.261~ (2020)[DOI]
16. Liste G, "Effect of lairage on lamb welfare and meat quality", Anim Prod Sci, 51, pp.952~958 (2011)[DOI]
17. Díaz MT, "Effect of lairage time(0 h, 3 h, 6 h or 12 h)on glycogen content and meat quality parameters in suckling lambs", Meat Sci, 96, pp.653~660 (2014)[DOI]
18. Warriss PD, "Loss of carcass weight, liver weight and liver glycogen, and the effects on muscle glycogen and ultimate pH in pigs fasted pre-slaughter", J Sci Food Agric, 33, pp.840~846 (1982)[DOI]
19. Velarde A, "Animal welfare towards sustainability in pork meat production", Meat Sci, 109, pp.13~17 (2015)[DOI]
20. Kwon JA, "Effect of temperature abuse on quality and metabolites of frozen", thawed beef loins, 2022, pp.42, 341~349
21. Kim SS, "Determining the optimal cooking time for cooking loss, shear force, and off-odor reduction of pork large intestines", Food Sci Anim Resour, 42, pp.332~340 (2022)[DOI]
22. O’Fallon JV, "A direct method for fatty acid methyl ester synthesis : application to wet meat tissues, oils, and feedstuffs", J Anim Sci, 85, pp.1511~1521 (2007)[DOI]
23. Uyen NT, "A comparative study on the adipogenic and myogenic capacity of muscle satellite cells, and meat quality characteristics between Hanwoo and Vietnamese Yellow Steers", Food Sci Anim Resour, 43, pp.563~579 (2023)[DOI]
24. Warner RD, "Muscle protein changes post mortem in relation to pork quality traits", Meat Sci, 45, pp.339~352 (1997)[DOI]
25. Fernandez X, "The variation in pig muscle glycolytic potential during lairage—an in-vivo study", Meat Sci, 32, pp.81~91 (1992)[DOI]
26. Śmiecińska K, "Slaughter value, meat quality, creatine kinase activity and cortisol levels in the blood serum of growing-finishing pigs slaughtered immediately after transport and after a rest period", Pol J Vet Sci, 14, pp.47~54 (2011)[DOI]
27. Miranda-de la Lama GC, "Effect of the pre-slaughter logistic chain on meat quality of lambs", Meat Sci, 83, pp.604~609 (2009)[DOI]
28. "Influence of ultimate pH on meat quality and consumer purchasing decisions" (2005)[URL]
29. Čobanović N, "Identifying physiological stress biomarkers for prediction of pork quality variation", Animals, 10, pp.614~ (2020)[DOI]
30. Zhen S, "Effects of lairage time on welfare indicators, energy metabolism and meat quality of pigs in Beijing", Meat Sci, 93, pp.287~291 (2013)[DOI]
31. Nanni Costa L, "Combined effects of preslaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype", Meat Sci, 61, pp.41~47 (2002)[DOI]
32. Huff-Lonergan E, "Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes", Meat Sci, 71, pp.194~204 (2005)[DOI]
33. Olson DG, "Effect of postmortem storage and calcium activated factor on the myofibrillar proteins of bovine skeletal muscle", J Food Sci, 42, pp.117~124 (1977)[DOI]
34. Bhat ZF, "Role of calpain system in meat tenderness : a review", Food Sci Hum Wellness, 7, pp.196~204 (2018)[DOI]
35. Piedrafita J, "Fatty acid profiles in three stress genotypes of swine and relationships with performance, carcass and meat quality traits", Meat Sci, 57, pp.71~77 (2001)[DOI]
36. Lunn J, "The health effects of dietary unsaturated fatty acids", Nutr Bull, 31, pp.178~224 (2006)[DOI]
37. Ke Z, "Cold plasma treated air improves the characteristic flavor of dry-cured black carp through facilitating lipid oxidation", Food Chem, 377, pp.131932~ (2022)[DOI]
38. Zhang Z, "A review: application and research progress of bioimpedance in meat quality inspection", J Food Process Eng, 45, pp.e14153~ (2022)[DOI]
39. Brown SN, "Behavioural and physiological responses of pigs to being transported for up to 24 hours followed by six hours recovery in lairage", Vet Rec, 145, pp.421~426 (1999)[DOI]
40. Warriss PD, "Effect of lairage time on levels of stress and meat quality in pigs", Anim Sci, 66, pp.255~261 (1998)[DOI]

관련 논문AI추천