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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.45 No.1
- 발행연도
- 2018.3
- 수록면
- 58 - 65 (8page)
이용수
초록· 키워드
오류제보하기
Meat quality includes technological quality attributes, consumer acceptance, and credence characteristics. In terms of credence characteristics, animal welfare is one of the most interesting topics to both consumers and the livestock industry. Consumers prefer meat produced from livestock that has been raised in low stress and ecofriendly environments. The livestock industry cares about animal welfare to meet the requirements of consumers. Animal welfare is closely associated with the stress and physiological response of livestock to stress. Moreover, stress just before slaughter (i.e., pre-slaughter stress) has negative effects on not only animal welfare but also ultimately on meat quality. It is well-documented that pre-slaughter stress can influence ante- and post-mortem biological changes of the muscles, especially their metabolic properties and metabolites. The metabolic properties and metabolites contents also can modulate the postmortem changes of the muscles. Conversion of muscles to meat during postmortem is a very important process because it determines ultimately the meat quality. Thus, understanding pre-slaughter stress and physiological responses to stress in farm animals is important for animal welfare and meat quality. The purpose of this paper was to examine the concept of stress, physiological responses to stress, measurement of stress, and the relationships between stress indices and meat quality traits.
목차
Abstract
Introduction
Concept of stress and pre-slaughter stress in livestock
Response to stress via the sympatho-adrenal system
Response to stress via the hypothalamo-adrenal axis
Measurements of stress and meat quality traits
References
참고문헌 (45)
참고문헌 신청
[단행본] - Aberle ED / 2001 / Principles of Meat Science / Kendall/Hunt Publishing Company
[학술지(정기간행물)] - Becerril-Herrera M / 2010 / Changes in blood constituents of swine transported for 8 to 16 h to an abattoir / Meat Science 86 : 945 ~ 948
[학술지(정기간행물)] - Brown S N / 1998 / Meat quality in p igs subjected to minimal preslaughter stress / Meat Science 49 : 257 ~ 265
[학술지(정기간행물)] - Choe JH / 2015 / Correlations among various blood parameters at exsanguination and their relationships to pork quality traits / Animal Production Science 55 : 672 ~ 679
[학술지(정기간행물)] - Choe JH / 2009 / The relation of blood glucose level to muscle fiber characteristics and pork quality traits / Meat Science 83 : 62 ~ 67
[학술지(정기간행물)] - Becerril-Herrera M / 2010 / Changes in blood constituents of swine transported for 8 to 16 h to an abattoir / Meat Science 86 : 945 ~ 948
[학술지(정기간행물)] - Brown S N / 1998 / Meat quality in p igs subjected to minimal preslaughter stress / Meat Science 49 : 257 ~ 265
[학술지(정기간행물)] - Choe JH / 2015 / Correlations among various blood parameters at exsanguination and their relationships to pork quality traits / Animal Production Science 55 : 672 ~ 679
[학술지(정기간행물)] - Choe JH / 2009 / The relation of blood glucose level to muscle fiber characteristics and pork quality traits / Meat Science 83 : 62 ~ 67
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UCI(KEPA) : I410-ECN-0101-2018-520-001915922