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IV Seminário Internacional de Aves e Suínos – Avesui 2005 Suinocultura: Nutrição e Manejo 11,12 e 13 de maio de 2005 – Florianópolis - SC NANNI COSTA, L.; LO FIEGO, D. P.; DALL'OLIO, S.; DAVOLI, R.; RUSSO, V. Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype. Meat Science, v. 61, p. 41-47, 2002. OLIVER, M. A.; GISPERT, M.; DIESTRE, A. The effects of breed and halothane sensitivity on pigs meat quality. Meat Science, v. 35, p. 105-118, 1993. OWEN, B. L.; MONTGOMERY,J. L.; RAMSEY, C. B.; MILLER, M F. Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristics. Meat Science, v. 54, p. 221-229, 2000. PELOSO, J. V. Influência do jejum pré-abate sobre a condição muscular em suínos e seus efeitos na qualidade final da carne para industrialização. In: CONFERÊNCIA VIRTUAL INTERNACIONAL SOBRE QUALIDADE DA CARNE SUÍNA, 2 2001, Concórdia. Anais... Concórdia: EMBRAPA suínos e aves, 2002. p. 385 392. (EMBRAPA suínos e aves. Documentos, 74). PELOSO, J.V.; LUDTKE, C.B.; MICHELON, M.; IRGANG, R.; DELLAGOSTIN, O.A. Relação entre os genótipos da síndrome do stress suíno (PSS) em amostras de pernis resfriados e os valores de qualidade final da carne. In: X CONGRESSO DE VETERINÁRIOS ESPECIALISTAS EM SUÍNOS, 2001. Porto Alegre, RS. Anais... Porto Alegre, 2001, p.155-156. PÉREZ, M. P.; PALACIO, J.; SANTOLARIA, M. P.; ACENA M. C.; CHACÓN, G.; VERDE, M. T.; CALVO, J. H.; ZARAGOZA, M. P.; GASCÓN, M.; BELENGUER- GARCIA, S. Influence of lairage time on some welfare and meat quality parameters in pigs. Veterinary Record, v.33, 239-250,2002. RAJKOWSKI, K.T., EBLEN, S., LAUBAUCH, C. Efficacy of washing and sanitizing trailers used for swine transport in reduction of Salmonella and Escherichia coli. Journal of Food Protection, v. 61, n. 1, p. 31-35, 1998. SANTOS, C.; ALMEIDA, J. M; MATIAS, E. C.; FRANQUEZA, M. J.; ROSEIRO, C.; SARDINA. L.; Influence of lairage environmental conditions and resting time on meat quality in pigs. Meat Science, v. 45, p. 253-262, 1997. SLAVKOV, I., IODANOV, I., MILEV, M., DANOV, V. Study of factors capable increasing the number of Salmonella carriers in clinically normal pigs before slaughter. Veterinary Medicine of Bulgaria, v. 11, n. 1, p. 88-91, 1974. SMITH, W.C., LESSER, D. An economic assessment of pale, soft, exudative musculature in the fresh and cured pig carcass. Animal Production, v. 34, n. 2, p. 291- 299,1982. SOBESTIANSKY, J.; DALLA COSTA, O. A.; OLIVEIRA, P. A. de.; SOUZA, M. A. de.; MEYER, F. Queimadura por raios solares em matrizes mantidas em confinamento e ao ar livre. Porkworld, v. 3, n. 16, p. 44-49, 2003. 24
IV Seminário Internacional de Aves e Suínos – Avesui 2005 Suinocultura: Nutrição e Manejo 11,12 e 13 de maio de 2005 – Florianópolis - SC ST∅IER; S; AASLYNG, M.D.; OLSEN, E.V.; HENCKEL, P. The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork. Meat Science, v.59, p.127-131, 2001. TARRANT, P. V. The last feed before slaughter. Pig International, n.21, p,39-41, 1991. TARRANT, P.V. The effects of handling, transport slaughter, and chilling on meat quality and yield in pigs – a review. Irish Journal of Food Science and Technology, v. 13, n-, p. 79-107, 1989. van der WAL, P.G.; ENGEL, B.; REIMERT, H.G.M. The effect of stress, applied immediately before stunning, on pork quality. Meat Science, v.53, p.101-106, 1999. VAN OECKEL, M. J.; WARNANTS, N.; BOUCQUÉ, C, V.; DELPUTTE, P.; DEPUYDT, J. The prederence of the consumer for pork from homozygous or heterozygous halothane negative animals. Meat Science, v. 58, p. 247-251, 2001. WARRISS, P. D & BROWN, S. N. The relationships between initial pH, reflectance and exudation in pig muscle. Meat Science, v.20, p. 65-74, 1987. WARRISS, P. D. BROWN, S. N. EDWARDS, J. E.; KNOWLES, T. G. Effect of larrage time on levels of stress and meat quality in pigs. Animal Science. v.66, p. 255 261, 1998a. WARRISS, P.D. Meat science: and introductory text. Oxon: CABI Publishing, 2000. 312p. WARRISS, P.D. The welfare of slaughter pigs during transport. Animal Welfare, v. 7, n.- , p. 365-381, 1998. WARRISS, P.D., BEVIS, E.A., EKINS, P.J. The relationships between glycogen stores and muscle ultimate pH in commercially slaughtered pigs. British Veterinary Journal, v. 145, n. -, p. 378-383, 1989. WARRISS, P.D., BROWN, S.N. A survey of mortality in slaughter pigs during transport and lairage. Veterinary Record, v. 134, n. 3, p. 513-515, 1994. WARRISS, P.D., BROWN, S.N., BARTON GADE, P., SANTOS, C., NANNI COSTA, L., LAMBOOIJ, E., GEERS, R. An analysis of data relating to pig carcass quality and indices of stress collected in the European Union. Meat Science, v. 49, n. 2, p. 137- 144, 1998. WITTMANN, W.; ECOLAN, P.; LEVASSEUR, P.; FERNANDEZ, X. Fasting-Induced glycogen depletion in different fibre types of red and white pig muscles – Relationship with ultimate pH. Journal Science of Food Agric. v.66. p. 257-266, 1994. 25
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