Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs

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• 关键词：Muscle hemorrhage ; Slaughter pigs ; Stunning ; Histology
• 刊名：Meat Science
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：124
• 期：Complete
• 页码：34-38
• 全文大小：2091 K
• 卷排序：124

文摘

The aim of the study was to characterize the different types of muscle hemorrhages in the ham and tenderloin of CO2-stunned slaughter pigs. The distinct types of hemorrhages were characterized according to their distribution and size. The hemorrhages in the ham were multiple, pinpoint hemorrhages predominantly distributed in the caudal part of the muscle. The hemorrhages in the tenderloin were single and circular, located either at the tip or the head. Histologically, three distinct types of hemorrhages were observed. Type 1, which was peracute (< 4 h old), and present in both the ham and the tenderloin. Type 2, which was acute (> 4 h old), and restricted to the ham. Type 3 contained bone marrow and cartilage, was peracute (< 4 h old) and restricted to the tenderloin.