Food/water deprivation |
12 and 24 h food deprivation increased muscle pH3 hand pH24 h; sarcomere length increased at postmortem 0 h, while decreased at postmortem 10 h after 24 h fasting |
24 h food deprivation increased plasma corticosterone level |
Poultry |
0, 12, and 24 h food deprivation |
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Pigs deprived of food for 24 h had lower carcass dressing yield; 14 and 24 h food deprivation increased carcass bruise score; food deprivation had limited effects on meat quality traits |
14 h food deprivation-induced the highest urinary cortisol level |
Pigs |
4, 14, and 24 h food deprivation |
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Water deprivation caused an increase in live weight loss; water deprivation decreased drip loss, cooking loss,L*,b*, and ultimate pH |
Water deprivation increased urea, creatinine, and muscle supernatant osmolality |
Sheep |
48 h water deprivation or not under normal or high ambient air temperature |
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Transport |
Transport decreased live body weight; transport increased ultimate pH and shear force value, while decreased expressed juice, cooking loss, sarcomere length, and meat color (L*,a*, andb*) values |
Transport increased plasma cortisol, dopamine, adrenaline, and noradrenaline levels |
Sheep |
48 h lairage withad libitumfeed and water as a not-transported group; 2 h preslaughter transport under high temperature (37.5 °C) as transported group |
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Transport time significantly affected drip loss, pH, and meat color |
3 h transport elevated plasma glucose and lactate levels; 5 h transport elevated plasma cortisol, LDH, and glucose levels |
Pigs |
40 min compared with 3 h compared with 5 h transport |
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2 h or longer transport caused the morality of broilers; 0.5 h transport decreased pH, increased lightness, drip loss, and cooking loss, inducing PSE-like meat |
Transport increased plasma CK and LDH levels |
Poultry |
Unstressed control compared with 0.5 h compared with 1 h compared with 2 h compared with 4 h transport; high temperature (40 to 42 °C) |
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Lairage |
Lairage increased weight losses; 3 h lairage induced the highest pH, shear force, and toughness and the lowestb*and chroma values; 3 and 6 h lairage decreased WHC at 24 h post mortem; the effects of lairage time on texture and WHC disappeared after 5 d storage |
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Sheep |
1.5 h preslaughter transport followed by 0, 3, 6, and 12 h lairage |
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1 h rest reduced muscle temperatures; 3 h rest normalized early postmortem pH decline; 1 or 3 h rest decreased drip loss and extra-myofibrillar water; rest had no effect on toughness |
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Pigs |
Treadmill exercise followed by 0, 1, or 3 h rest |
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Lairage decreased ultimate pH; Bulls subjected to 24 h lairage had the lowestL*,b*, andH*values; lairage time had no effects on WHC, cooking loss, and shear force values |
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Cattle |
30 h preslaughter transport followed by 24, 48, and 72 h lairage |
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Transport and lairage |
Transport, lairage, or transport × lairage had no effect on pH, drip loss, shear force, or meat color (lightness) |
3 h lairage after transport restored plasma corticosterone level; 3 h transport induced glycopenia |
Poultry |
Unstressed control compared with 45 min transport, 45 min lairage compared with 45 min transport, 3 h lairage compared with 3 h transport, 45 min lairage compared with 3 h transport, 3 h lairage |
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Sheep subjected to 18 h lairage had the lowest preslaughter live weight but the highest cold carcass dressing percentage; Sheep subjected to 30 min lairage after transport showed lower cooking loss and higher pH0, pH24 h, and shear force value |
Transport increased plasma cortisol, CK, LDH, and glucose levels; 18 h lairage decreased CK, LDH, and glucose levels |
Sheep |
75 min transport, 18 h lairage compared with 75 min transport, 30 min lairage compared with no transport, 30 min lairage |
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Stunning |
Head to brisket stunning increased postmortem muscle pH decline and induced paler meat with higher drip loss; head only tongs and CO2stunning improved carcass quality |
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Pigs |
Gas stunning using 90% CO2compared with head only manual electrical stunning compared with head to brisket electrical stunning |
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Gas stunning slowed down postmortem pH decline; stunning had significant effects on meat quality traits (meat color, WHC, cooking loss, and drip loss) at 7 d postmortem |
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Sheep |
Slaughtered without stunning compared with electrically stunning compared with gas stunning using 90% CO2
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Stunning affected cooking loss, color coordinates, and texture parameters; the stunned percussive group had better sensory attributes (odor, flavor, tenderness, and overall acceptability) than the non-stunned group |
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Cattle |
None-stunning and slaughtered under Turkish slaughter procedure compared with electrically stunning compared with percussive captive bolt stunning |
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5 V caused wing damage, 45 V caused pectoralis major and pectoralis minor damage; 5 V decreased muscle pH2 hpostmortem; 5 and 45 V increased drip loss and decreased shear force value |
5 V stunning caused the highest plasma corticosterone and lactate levels |
Poultry |
Electrical stunning with 5, 15, 25, 35, and 45 V at 750 Hz for 10 s |
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Electrical stunning impaired breast meat color by decreasinga*at 1, 3, and 9 d. 150 V, 60 Hz stunning reduced lipid oxidation in breast meat |
65 V, 1000 Hz stunning decreased plasma triiodothyronine/thyroxine, while increased corticosterone and uric acid levels |
Poultry |
Slaughtered without stunning compared with electrical stunning with 65 V, 1000 Hz compared with electrical stunning with 150 V, 60 Hz |
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Other handling procedures |
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Catching/loading |
Loading method had no effects on live weight and slaughter data of rabbits; Rough loading increased cooking loss while had no effects on other meat quality traits |
Loading method had no effects on hematological and biochemical stress parameters |
Rabbit |
Smooth (carefully place each rabbit into the transport crates) compared with rough (hurriedly and carelessly throw each rabbit into the crates) |
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The catching method did not influence the percentage of bruises or meat quality |
Mechanical catching increased dead-on-arrival rate and plasma glucose level |
Poultry |
Mechanical catching (catching machine containing rotating, hydraulically driven cylinders) compared with manual catching (professional catching teams) |
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Improper/poor handling |
Rough handling increased meat temperature T60 minand decreased pH60 minpostmortem while had no significant effect on other meat quality traits |
Rough handling increased plasma lactate level |
Pigs |
Gentle (no use of stick or electric prod, pig not slipping, falling, nor emitting high-pitched vocalizations) compared with rough (where any of these occurred) |
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The use of electric prodders reduced WHC, including increased drip loss, purge loss, and cooking loss independent of muscle pH and temperature; cattle undergoing electric prodders induced tougher meat with inferior quality rated by the consumer panel |
The use of electric prodders increased plasma lactate level |
Cattle |
Control group (no electric goads used preslaughter) compared with stress group (6 prods given with an electric goad over 5 to 10 min) |
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Crating |
Crating density had no significant effects on meat quality or lipid peroxidation levels |
High crating density induced higher ∆ rectal temperature, plasma corticosterone, and heat shock protein 70 mRNA levels |
Poultry |
High (0.0350 m2/broiler) compared with low (0.0575 m2/broiler) crating density |
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Shackling |
Shackling decreased pH 15 min postmortem and increaseda*of breast meat while had no significant effects on meat quality traits of thigh meat |
Shackling increased glucose, cholesterol, and heterophil to lymphocyte ratio. 120 s shackling induced the highest level of corticosterone and CK |
Poultry |
Control group (10 s) compared with 30 s compared with 60 s compared with 120 s shackling |
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