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Published (Version of Record)CC BY-NC-ND V4.0, Open Access
Journal article
Association between Loin Ultimate pH and Plasma Indicators of Pre-Slaughter Stressors in Australian Lamb
Meat and muscle biology, Vol.2(1), pp.254-264
2018
Abstract
The purpose of this study was to test if associations exist between plasma indicators of acute and chronic stress and lamb ultimate pH. Blood was collected at exsanguination from 2,877 lambs from the Meat and Livestock Australia Genetic Research flock with a suite of indicators analyzed. Ultimate pH was measured in the loin (M. longissimus lumborum) at 24 h post-slaughter. There was a positive association (P < 0.05) between ultimate pH and plasma glucose and lactate concentrations, which indicates that opportunities exist to reduce variation in ultimate pH by reducing stress in the pre-slaughter period. These effects were small by comparison to production factors, however further understanding of how to best manage lambs in the pre-slaughter period is required to minimize stress and maximize lamb wellbeing and meat quality.
Details
- Title
- Association between Loin Ultimate pH and Plasma Indicators of Pre-Slaughter Stressors in Australian Lamb
- Authors/Creators
- Sarah M. Stewart - Murdoch UniversityPeter McGilchrist - Murdoch UniversityGraham E. Gardner - Murdoch UniversityDavid W. Pethick - Murdoch University
- Publication Details
- Meat and muscle biology, Vol.2(1), pp.254-264
- Publisher
- Iowa State Diversity Digital Press
- Identifiers
- 991005634026207891
- Copyright
- © American Meat Science Association.
- Murdoch Affiliation
- Centre for Animal Production and Health; Food Futures Institute
- Language
- English
- Resource Type
- Journal article
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