Biochemical Properties of Blood and Muscle from Pigs in Usual or Experimental Slaughter

Abstract

In pigs which showed rapid rigor mortis in usual or experimental slaughter, quite remarkable changes were found (enzymes: CPK, GOT, GPT, α-HBD, LDH and their isozymes, lactic acid, lipids: TG, NEFA, and minerals: Pi, Ca) in blood and glycogen and lactic acid, decreasing rate of muscle glycogen, ATP, catabolizing pattern of ATP, and R values in muscle at 10 and 90minutes after slaughter. The meat quality was DFD in some pigs and PSE in others, regardless of usual or experimental slaughter.