Source: Michael Fielding, MEATINGPLACE, 11/27/15


South Korean scientists say that blood from a recently slaughtered pig may be a good indicator of the pork quality.
This, according to an article published in the journal Animal Production Science.

The scientists examined correlations between various blood parameters compared with cortisol and lactate levels under the standard pre-slaughter procedures and handling conditions.

"Despite there being no additional pre-slaughter stress treatment, there is considerable variation in blood parameters at exsanguination. Serum cortisol and blood lactate levels, widely used indicators of stress, were positively correlated with blood glucose and electrolytes, such as calcium, potassium and sodium," they wrote. "Moreover, these parameters were significantly correlated with a rapid rate of early postmortem glycolysis and reduced water-holding capacity."

They found that blood lactate and glucose levels differed greatly between quality classes but that other parameters -- including electrolytes -- did not differ significantly.

"Therefore, serum cortisol, blood lactate and glucose have potential as indicators of the rate and extent of postmortem metabolism and ultimate pork quality under the standard procedure and handling conditions of pre-slaughter," they wrote.

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