Table 1.
Characterization of the experimental population (n = 100): Stress, meat and carcass quality parameters
| Parameter | X̄±SD | Min | Max |
|---|---|---|---|
| Blood lactate (mmol/L) | 10.06±5.47 | 1.30 | 24.60 |
| Plasma cortisol (nmol/L) | 58.36±57.46 | 3.00 | 248.00 |
| pH60 min1 | 6.33±0.21 | 5.64 | 6.81 |
| pH24h1 | 5.55±0.13 | 5.26 | 5.93 |
| t60 min2 (°C) | 38.58±0.74 | 37.10 | 40.30 |
| Skin damages score | 7.09±2.30 | 3.00 | 12.00 |
| Rigor mortis (°) | 124.80±4.62 | 115.10 | 136.60 |
| Drip loss (%) | 6.30±1.40 | 3.01 | 9.50 |
| L* value3 | 50.20±3.02 | 35.11 | 60.22 |
| a* value3 | 7.71±1.26 | 4.15 | 11.83 |
| b* value3 | 4.21±0.96 | 2.23 | 7.41 |
| Sensory colour4 | 2.44±0.52 | 1.00 | 4.00 |
| Marbling | 1.30±0.38 | 1.00 | 2.50 |
| HCW (kg) | 93.46±11.25 | 54.30 | 115.60 |
| FTB (mm) | 21.94±5.90 | 12.00 | 36.00 |
| FTS (mm) | 14.51±5.23 | 5.00 | 34.00 |
| Meatiness (kg) | 40.99±4.37 | 31.80 | 52.20 |
| Meatiness (%) | 43.79±1.71 | 38.18 | 46.61 |
SD, standard deviation; HCW, hot carcass weight; FTB, fat carcass thickness on the back; FTS, fat carcass thickness at the sacrum.
1
pH60min and pH24h, pH values measured 60 minutes and 24 hours postmortem.
2
t60min, meat temperature measured 60 minutes postmortem;
3
L*, Lightness (a higher L* value indicates a lighter colour); a*, Redness (a higher a* value indicates a redder colour); b*, Yellowness (a higher b* value indicates a more yellow colour);
4
Sensory colour scale: 1 = pale pinkish-gray to white; 6 = dark purplish-red.