PORK QUALITY PROBLEMS CAUSED BY IN VIVO EFFECTS OF TEMPERATURE STRESSJournal: Scientific reports of NULES of Ukraine (Vol.4, No. 61)
Publication Date: 2016-07-18
Authors : Y. Remizova;
Page : 1-7
Keywords : meat quality; pork vices; PSE and DFD; stress; water-retaining capacity; acidity;
Animals are surrounded by constant interactions with a variety of environmental factors (lodgment). These interactions influense on profound changes in physiological processes such as circulation, respiration, gas exchange, metabolism, thermoregulation, consumption of feed and water, and ultimately affects animal productivity and quality of received production. Pigs feel comfortable only in a narrow range of micro-climatic parameters, due to their lack of sweat glands . Pigs have overexcited nervous system; during stress situations the bulk of glycogen is being spempensation, before slaughter it influenses on the quality of muscle tissue. Stress for pigs, which is occurred because of the heat, makes a sharp increase in body weight, a significant decrease in the quality of meat and the development of syndromes PSE (pale, soft, exudative) and DFD (dark, firm, dry meat ), which is undesirable and requires additional processing costs, causing losses for farms. The results of studies of physical ? chemical composition of pork under effect of temperature stress in vivo are shown in the article.
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