Use of infrared ocular thermography to assess physiological conditions of pigs prior to slaughter and predict pork quality variation.
Meat Sci
; 95(3): 616-20, 2013 Nov.
Article
de En
| MEDLINE
| ID: mdl-23806854
ABSTRACT
Infrared thermography (IRT) body temperature readings were taken in the ocular region of 258 pigs immediately before slaughter. Levels of lactate were measured in blood taken in the restrainer. Meat quality was assessed in the longissimus dorsi (LD), semimembranosus (SM), and adductor muscles. Ocular IRT (IROT) temperature was correlated with blood lactate levels (r=0.20; P=0.001), with pH taken 1hour postmortem (pH1 r=-0.18; P=0.03) and drip loss (r=0.20; P=0.02) in the LD muscle, and with pH1 in the SM muscle (r=-0.20; P=0.02). Potentially, IROT may be a useful tool to assess the physiological conditions of pigs at slaughter and predict the variation of important meat quality traits. However, the magnitude of the correlations is rather low, so a further development of image capture technique and further studies under more variable preslaughter conditions ensuring a larger pork quality variation are needed.
Mots clés
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Sujet principal:
Température du corps
/
Thermographie
/
Abattoirs
/
Muscles squelettiques
/
Acide lactique
/
Viande
Type d'étude:
Prognostic_studies
/
Risk_factors_studies
Limites:
Animals
Langue:
En
Journal:
Meat Sci
Sujet du journal:
CIENCIAS DA NUTRICAO
Année:
2013
Type de document:
Article
Pays d'affiliation:
Canada