Characterization of hemorrhages in the tenderloins of slaughter pigs

• Published in: Meat science Vol. 121; pp. 250 - 252
• Main Authors: Dich-Jørgensen, Kristine, McEvoy, Fintan J., Larsen, Helle Daugaard, Leifsson, Páll S., Jensen, Henrik Elvang
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-11-2016
• Subjects: Animals; Cartilage - chemistry; Epiphysiolysis; Hemorrhage; Histology; Imaging; Lumbar Vertebrae - chemistry; Muscle hemorrhage; Muscle, Skeletal - chemistry; Red Meat - analysis; Slaughter pigs; Stunning; Swine; Tenderloins; Muscle hemorrhage; Tenderloins; Stunning; Imaging; Epiphysiolysis; Slaughter pigs; Histology
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2016.06.026

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.