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Deterioration of Pork Quality Due to the Effects of Acute Ante Mortem Stress: An Overview |
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R. Martinez-Rodriguez,
P. Roldan-Santiago,
S. Flores-Peinado,
J.A. Ramirez-Telles,
P. Mora-Medina,
M.E. Trujillo-Ortega,
M. Gonzalez-Lozano,
M. Becerril-Herrera,
M. Sanchez-Hernandez and D. Mota-Rojas |
Abstract:
The incidence of poor quality meat associated with acute ante mortem stress is a condition that severely affects the pork production chain, so preventing it must become a priority in the pork industry. The aim of this review was to assess the most relevant ante mortem stressors that affect pork quality. Stress-related factors during production, transport, stunning and slaughter must be carefully controlled so as to minimize the proportion of poor quality meat produced. One stress-related effect on pork is called Pale, Soft and Exudative (PSE) meat which occurs as a consequence of numerous factors, some extrinsic, others intrinsic. Thus, it is necessary to undertake a review like the one presented in this article, to discuss such extrinsic factors as: feeding, environmental conditions, types of production (extensive, intensive), farm management, transport, lairage, ante mortem handling at the slaughterhouse and inadequate stunning methods. Second, intrinsic factors must also be analyzed, especially genetic improvement and modified physiometabolic processes and their consequences on the sensory properties of pork meat. The variety of factors that affect pork quality during production, transport, stunning and slaughter must all be carefully controlled in order to minimize the frequency with which this defect occurs.
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How to cite this article:
R. Martinez-Rodriguez, P. Roldan-Santiago, S. Flores-Peinado, J.A. Ramirez-Telles, P. Mora-Medina, M.E. Trujillo-Ortega, M. Gonzalez-Lozano, M. Becerril-Herrera, M. Sanchez-Hernandez and D. Mota-Rojas, 2011. Deterioration of Pork Quality Due to the Effects of Acute Ante Mortem Stress: An Overview. Asian Journal of Animal and Veterinary Advances, 6: 1170-1184.
DOI: 10.3923/ajava.2011.1170.1184
URL: https://scialert.net/abstract/?doi=ajava.2011.1170.1184
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