Effect of quantum therapy on pork quality

• Published in: Journal of Zhejiang University. B. Science Vol. 12; no. 11; pp. 892 - 899
• Main Authors: Bodnár, Martin, Nagy, Jozef, Popelka, Peter, Koréneková, Beáta, Mačanga, Ján, Nagyová, Alena
• Format: Journal Article
• Language: English
• Published: Heidelberg SP Zhejiang University Press 01-11-2011; Springer Nature B.V; Zhejiang University Press
• Subjects: Animals; Biochemistry & Biotechnology; Biomedical and Life Sciences; Biomedicine; Color; Colour; Hydrogen-Ion Concentration; Low-Level Light Therapy - methods; Low-Level Light Therapy - veterinary; Meat; Meat - radiation effects; Meat - standards; Muscle, Skeletal - radiation effects; Surgery; Swine; Therapy; Urology; TS251.5; 1; Drip loss; pH; Quantum therapy; Lactic acid; Meat quality; Colour
• ISSN: 1673-1581; 1862-1783
• DOI: 10.1631/jzus.B1000319

In this study the impact of quantum therapy on meat quality of slaughtered pigs was investigated. For this purpose the pigs were treated with different doses of magnet-infrared-laser （MIL） radiation. Animals were divided into four groups according to radiation doses （4096, 512, and 64 Hz, and control without application）, which were applied in the lumbar area of musculus Iongissimus dorsi （loin） at various time intervals prior to the slaughter （14 d, 24 h, and 1 h）. Animals were slaughtered and the meat quality was evaluated by determining of pH value （1, 3, and 24 h post slaughter）, drip loss, colour, and lactic acid and phosphoric acid amounts. MIL therapy can be used in various fields of veterinary medicine as are surgery and orthopaedics, internal medicine, dentistry, pulmonology, gastroenterology, gynaecology, urology, nephrology, and dermatology. The results achieved showed that MIL radiation used in a short period before slaughter （1 h） can cause a change in the meat quality, as reflected by the non-standard development of pH values, increases in drip loss, and changes of meat colour.