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

Kristine Dich-Jørgensen; Helle Daugaard Larsen; Páll S. Leifsson; Henrik Elvang Jensen

doi:10.1016/j.meatsci.2016.10.016

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

Kristine Dich-Jørgensen, Helle Daugaard Larsen, Páll S. Leifsson, Henrik Elvang Jensen

1 Citation (Scopus)

Abstract

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.

Original language	English
Journal	Meat Science
Volume	124
Pages (from-to)	34-38
Number of pages	5
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2016.10.016
Publication status	Published - 1 Feb 2017

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title = "Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs",

abstract = "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.",

author = "Kristine Dich-J{\o}rgensen and Larsen, {Helle Daugaard} and Leifsson, {P{\'a}ll S.} and Jensen, {Henrik Elvang}",

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doi = "10.1016/j.meatsci.2016.10.016",

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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 -

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

Abstract

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