Correlations among various blood parameters at exsanguination and their relationships to pork quality traits

J. H. Choe, M. H. Choi, Y. C. Ryu, K. S. Lim, E. A. Lee, J. H. Kang, K. C. Hong, S. K. Lee, Y. T. Kim, S. S. Moon, K. W. Lee, M. S. Rhee, B. C. Kim

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)


The objectives of this study were to investigate the correlations between various blood parameters compared with cortisol and lactate levels under the standard pre-slaughter procedure and handling conditions and to assess their potential as indicators of pork quality traits. Despite there being no additional pre-slaughter stress treatment, there is considerable variation in blood parameters at exsanguination. Serum cortisol and blood lactate levels, widely used indicators of stress, were positively correlated with blood glucose and electrolytes, such as calcium, potassium and sodium. Moreover, these parameters were significantly correlated with a rapid rate of early postmortem glycolysis and reduced water-holding capacity. In particular, blood lactate and glucose levels significantly differed between porcine quality classes. However, other blood parameters including electrolytes did not significantly differ between quality classes though they significantly correlated with pork quality traits. Therefore, serum cortisol, blood lactate and glucose have potential as indicators of the rate and extent of postmortem metabolism and ultimate pork quality under the standard procedure and handling conditions of pre-slaughter.

Original languageEnglish
Pages (from-to)672-679
Number of pages8
JournalAnimal Production Science
Issue number5
Publication statusPublished - 2015

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology


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