PRE-SLAUGHTER PIG WELFARE AND CARCASS AND MEAT QUALITY

Artur Rybarczyk, Izabella Tobolska
{"title":"PRE-SLAUGHTER PIG WELFARE AND CARCASS AND MEAT QUALITY","authors":"Artur Rybarczyk, Izabella Tobolska","doi":"10.21005/asp.2023.22.1.01","DOIUrl":null,"url":null,"abstract":"For a large number of consumers today, primarily young ones, acceptance of a foodstuff such as meat is often linked to demands for appropriate conditions for the maintenance of productive animals, as well as proper protective treatment during transport and slaughter. The way in which commercial and slaughter animals are handled is being viewed more and more critically by the public. The increasing sensitivity of consumers to the fate of animals in recent years is also reflected in the emergence of new legislation. The quality of pork meat largely depends on how the animals are handled, and in particular on factors related to pre-slaughter marketing and the conditions of slaughter itself. During pre-slaughter marketing, the body of fattening animals and the quality of pork are particularly adversely affected by conditions during loading, transport, holding in the livestock warehouse, and slaughter. Carried out even under the best conditions, they induce a severe stress for pigs, resulting in significant reduction in the quantity and quality of meat.","PeriodicalId":30932,"journal":{"name":"Acta Scientiarum Polonorum Zootechnica","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Scientiarum Polonorum Zootechnica","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21005/asp.2023.22.1.01","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

For a large number of consumers today, primarily young ones, acceptance of a foodstuff such as meat is often linked to demands for appropriate conditions for the maintenance of productive animals, as well as proper protective treatment during transport and slaughter. The way in which commercial and slaughter animals are handled is being viewed more and more critically by the public. The increasing sensitivity of consumers to the fate of animals in recent years is also reflected in the emergence of new legislation. The quality of pork meat largely depends on how the animals are handled, and in particular on factors related to pre-slaughter marketing and the conditions of slaughter itself. During pre-slaughter marketing, the body of fattening animals and the quality of pork are particularly adversely affected by conditions during loading, transport, holding in the livestock warehouse, and slaughter. Carried out even under the best conditions, they induce a severe stress for pigs, resulting in significant reduction in the quantity and quality of meat.
宰前生猪福利、胴体和肉质
对于今天的大量消费者,主要是年轻人来说,接受肉类等食品往往与对维持生产动物的适当条件以及在运输和屠宰过程中适当的保护性处理的要求有关。商业动物和屠宰动物的处理方式越来越受到公众的批评。近年来,消费者对动物命运的日益敏感也反映在新立法的出现上。猪肉的质量在很大程度上取决于动物的处理方式,特别是与屠宰前营销和屠宰本身的条件有关的因素。在屠宰前销售过程中,肥育动物的胴体和猪肉质量尤其受到装载、运输、牲畜仓库保管和屠宰过程中的不利条件的影响。即使在最好的条件下进行,它们也会给猪带来严重的压力,导致肉的数量和质量显著下降。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
26
审稿时长
8 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信