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| Progress in Research on the Effect of Pre-Slaughter Stress on Blood Biochemical Parameters and PSE Meat in Pigs |
| QU Daofeng1, ZHOU Xu1, LIN Zhanye2, HAN Zhujun3, WANG Jie3, HAN Jianzhong1,* |
| 1. Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University,Hangzhou 310035, China; 2. Veterinary Bureau, Ministry of Agriculture, Beijing 100125, China;3. Zhejiang Qinglian Food Co. Ltd., Jiaxing 314300, China |
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Abstract Pigs are unavoidably susceptible to pre-slaughter stress during loading/unloading, transportation, lairage and stunning, which will affect blood biochemical parameters and meat quality of pigs as well as the incidence of pale, soft and exudative (PSE) pork. This paper summarizes the effects of pre-slaughter stress derived from seasonal temperature variations, transportation, lairage time and stunning methods on blood biochemical parameters and the incidence of PSE meat in order to provide a theoretical basis for understanding the relationship between blood biochemical parameters and the incidence of PSE meat.
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2017, Vol. 31 
