Characterization of hemorrhages in the tenderloins of slaughter pigs

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Standard

Characterization of hemorrhages in the tenderloins of slaughter pigs. / Dich-Jørgensen, Kristine; McEvoy, Fintan; Larsen, Helle Daugaard; Leifsson, Páll S.; Jensen, Henrik Elvang.

I: Meat Science, Bind 121, 2016, s. 250-252.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Dich-Jørgensen, K, McEvoy, F, Larsen, HD, Leifsson, PS & Jensen, HE 2016, 'Characterization of hemorrhages in the tenderloins of slaughter pigs', Meat Science, bind 121, s. 250-252. https://doi.org/10.1016/j.meatsci.2016.06.026

APA

Dich-Jørgensen, K., McEvoy, F., Larsen, H. D., Leifsson, P. S., & Jensen, H. E. (2016). Characterization of hemorrhages in the tenderloins of slaughter pigs. Meat Science, 121, 250-252. https://doi.org/10.1016/j.meatsci.2016.06.026

Vancouver

Dich-Jørgensen K, McEvoy F, Larsen HD, Leifsson PS, Jensen HE. Characterization of hemorrhages in the tenderloins of slaughter pigs. Meat Science. 2016;121:250-252. https://doi.org/10.1016/j.meatsci.2016.06.026

Author

Dich-Jørgensen, Kristine ; McEvoy, Fintan ; Larsen, Helle Daugaard ; Leifsson, Páll S. ; Jensen, Henrik Elvang. / Characterization of hemorrhages in the tenderloins of slaughter pigs. I: Meat Science. 2016 ; Bind 121. s. 250-252.

Bibtex

@article{8f2ddeb0d5bd4717bfcf60b6f9164825,
title = "Characterization of hemorrhages in the tenderloins of slaughter pigs",
abstract = "Muscle hemorrhages are regularly observed in especially the tip of the tenderloin muscles of slaughter pigs. In order to characterize the hemorrhages, a macro- and microscopic examination of tenderloins with (n = 5) and without (n = 4) hemorrhages and the associated vertebral column was carried out. Furthermore, all columns were radiographed and two were CT scanned. Histologically, the muscle hemorrhages contained cells from bone marrow and growth line cartilage. Ventral epiphysiolysis in either the cranial or caudal epiphysis of the first lumbar vertebrae (L1) in 8 out of the 9 vertebral columns was present. In the 5 cases with tenderloin hemorrhage, similar hemorrhage with growth line cartilage was found within the fracture of the epiphysis. The hemorrhages develop secondarily to epiphysiolysis in the lumbar vertebrae, where the tenderloin attaches to the spine. The lesions probably develop around the time of stunning.",
keywords = "Faculty of Health and Medical Sciences, Muscle hemorrhage, Tenderloins, Epiphysiolysis, Slaughter pigs, Stunning",
author = "Kristine Dich-J{\o}rgensen and Fintan McEvoy and Larsen, {Helle Daugaard} and Leifsson, {P{\'a}ll S.} and Jensen, {Henrik Elvang}",
year = "2016",
doi = "10.1016/j.meatsci.2016.06.026",
language = "English",
volume = "121",
pages = "250--252",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Characterization of hemorrhages in the tenderloins of slaughter pigs

AU - Dich-Jørgensen, Kristine

AU - McEvoy, Fintan

AU - Larsen, Helle Daugaard

AU - Leifsson, Páll S.

AU - Jensen, Henrik Elvang

PY - 2016

Y1 - 2016

N2 - Muscle hemorrhages are regularly observed in especially the tip of the tenderloin muscles of slaughter pigs. In order to characterize the hemorrhages, a macro- and microscopic examination of tenderloins with (n = 5) and without (n = 4) hemorrhages and the associated vertebral column was carried out. Furthermore, all columns were radiographed and two were CT scanned. Histologically, the muscle hemorrhages contained cells from bone marrow and growth line cartilage. Ventral epiphysiolysis in either the cranial or caudal epiphysis of the first lumbar vertebrae (L1) in 8 out of the 9 vertebral columns was present. In the 5 cases with tenderloin hemorrhage, similar hemorrhage with growth line cartilage was found within the fracture of the epiphysis. The hemorrhages develop secondarily to epiphysiolysis in the lumbar vertebrae, where the tenderloin attaches to the spine. The lesions probably develop around the time of stunning.

AB - Muscle hemorrhages are regularly observed in especially the tip of the tenderloin muscles of slaughter pigs. In order to characterize the hemorrhages, a macro- and microscopic examination of tenderloins with (n = 5) and without (n = 4) hemorrhages and the associated vertebral column was carried out. Furthermore, all columns were radiographed and two were CT scanned. Histologically, the muscle hemorrhages contained cells from bone marrow and growth line cartilage. Ventral epiphysiolysis in either the cranial or caudal epiphysis of the first lumbar vertebrae (L1) in 8 out of the 9 vertebral columns was present. In the 5 cases with tenderloin hemorrhage, similar hemorrhage with growth line cartilage was found within the fracture of the epiphysis. The hemorrhages develop secondarily to epiphysiolysis in the lumbar vertebrae, where the tenderloin attaches to the spine. The lesions probably develop around the time of stunning.

KW - Faculty of Health and Medical Sciences

KW - Muscle hemorrhage

KW - Tenderloins

KW - Epiphysiolysis

KW - Slaughter pigs

KW - Stunning

U2 - 10.1016/j.meatsci.2016.06.026

DO - 10.1016/j.meatsci.2016.06.026

M3 - Journal article

C2 - 27372280

VL - 121

SP - 250

EP - 252

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -

ID: 164853700