A szállítás és a pihentetés korülményeinek hatása a hízósertések egyes élettani és húsminoségi jellemzoire

Translated title of the contribution: Effect of transport and lairage on some physiological and meat quality parameters in slaughter pigs

Abrahám Csaba, Weber Mária, K. Balogh, M. Mézes, G. Huszenicza, H. Fébel, Vadáné Kovács Mária, Szucs Endre

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

A total of 40 halothane-free pigs were divided into 1 and 16 hours lairage groups after arrival at abattoir. Blood samples were taken before and after transportation and during bleeding. The following physiological measurements were recorded: Cortisol, NEFA, lactic acid, glucose with parameters describing the antioxidant defence system (GSH, GSHPx, ascorbic acid). Meat quality parameters were measured twice: 45 minutes after slaughtering (pH, core temperature) and after chilling at the 24th hour (chilling loss, pH, colour). The Cortisol level of blood plasma increased significantly (P45 (Pth hour.

Original languageHungarian
Pages (from-to)139-145
Number of pages7
JournalMagyar Allatorvosok Lapja
Volume127
Issue number3
Publication statusPublished - 2005

Fingerprint

lairage
Meat
meat quality
cortisol
Hydrocortisone
slaughter
Swine
Abattoirs
swine
halothane
Halothane
blood plasma
Nonesterified Fatty Acids
slaughterhouses
lactic acid
Ascorbic Acid
hemorrhage
Lactic Acid
Color
Antioxidants

ASJC Scopus subject areas

  • veterinary(all)

Cite this

A szállítás és a pihentetés korülményeinek hatása a hízósertések egyes élettani és húsminoségi jellemzoire. / Csaba, Abrahám; Mária, Weber; Balogh, K.; Mézes, M.; Huszenicza, G.; Fébel, H.; Mária, Vadáné Kovács; Endre, Szucs.

In: Magyar Allatorvosok Lapja, Vol. 127, No. 3, 2005, p. 139-145.

Research output: Contribution to journalArticle

@article{252ec27df6834225bb203d22a00fadac,
title = "A sz{\'a}ll{\'i}t{\'a}s {\'e}s a pihentet{\'e}s kor{\"u}lm{\'e}nyeinek hat{\'a}sa a h{\'i}z{\'o}sert{\'e}sek egyes {\'e}lettani {\'e}s h{\'u}sminos{\'e}gi jellemzoire",
abstract = "A total of 40 halothane-free pigs were divided into 1 and 16 hours lairage groups after arrival at abattoir. Blood samples were taken before and after transportation and during bleeding. The following physiological measurements were recorded: Cortisol, NEFA, lactic acid, glucose with parameters describing the antioxidant defence system (GSH, GSHPx, ascorbic acid). Meat quality parameters were measured twice: 45 minutes after slaughtering (pH, core temperature) and after chilling at the 24th hour (chilling loss, pH, colour). The Cortisol level of blood plasma increased significantly (P45 (Pth hour.",
author = "Abrah{\'a}m Csaba and Weber M{\'a}ria and K. Balogh and M. M{\'e}zes and G. Huszenicza and H. F{\'e}bel and M{\'a}ria, {Vad{\'a}n{\'e} Kov{\'a}cs} and Szucs Endre",
year = "2005",
language = "Hungarian",
volume = "127",
pages = "139--145",
journal = "Magyar Allatorvosok Lapja",
issn = "0025-004X",
publisher = "Magyar Mezogazdasag Ltd",
number = "3",

}

TY - JOUR

T1 - A szállítás és a pihentetés korülményeinek hatása a hízósertések egyes élettani és húsminoségi jellemzoire

AU - Csaba, Abrahám

AU - Mária, Weber

AU - Balogh, K.

AU - Mézes, M.

AU - Huszenicza, G.

AU - Fébel, H.

AU - Mária, Vadáné Kovács

AU - Endre, Szucs

PY - 2005

Y1 - 2005

N2 - A total of 40 halothane-free pigs were divided into 1 and 16 hours lairage groups after arrival at abattoir. Blood samples were taken before and after transportation and during bleeding. The following physiological measurements were recorded: Cortisol, NEFA, lactic acid, glucose with parameters describing the antioxidant defence system (GSH, GSHPx, ascorbic acid). Meat quality parameters were measured twice: 45 minutes after slaughtering (pH, core temperature) and after chilling at the 24th hour (chilling loss, pH, colour). The Cortisol level of blood plasma increased significantly (P45 (Pth hour.

AB - A total of 40 halothane-free pigs were divided into 1 and 16 hours lairage groups after arrival at abattoir. Blood samples were taken before and after transportation and during bleeding. The following physiological measurements were recorded: Cortisol, NEFA, lactic acid, glucose with parameters describing the antioxidant defence system (GSH, GSHPx, ascorbic acid). Meat quality parameters were measured twice: 45 minutes after slaughtering (pH, core temperature) and after chilling at the 24th hour (chilling loss, pH, colour). The Cortisol level of blood plasma increased significantly (P45 (Pth hour.

UR - http://www.scopus.com/inward/record.url?scp=34248190994&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=34248190994&partnerID=8YFLogxK

M3 - Article

VL - 127

SP - 139

EP - 145

JO - Magyar Allatorvosok Lapja

JF - Magyar Allatorvosok Lapja

SN - 0025-004X

IS - 3

ER -