TY - JOUR
T1 - Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs
AU - Dich-Jørgensen, Kristine
AU - Larsen, Helle Daugaard
AU - Leifsson, Páll S.
AU - Jensen, Henrik Elvang
PY - 2017/2/1
Y1 - 2017/2/1
N2 - 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.
AB - 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.
U2 - 10.1016/j.meatsci.2016.10.016
DO - 10.1016/j.meatsci.2016.10.016
M3 - Journal article
C2 - 27816853
SN - 0309-1740
VL - 124
SP - 34
EP - 38
JO - Meat Science
JF - Meat Science
ER -