Microbiota and quality parameters of Sremski kulen produced in industrial and traditional conditions

Sremski kulen je fermentisana suva kobasica koja se vekovima proizvodi u seoskim domaćinstvima Srema prema jedinstvenoj recepturi i tradicionalnoj tehnologiji, bez upotrebe starter kultura i aditiva. Tradicionalni način proizvodnje sremskog kulena održao se jedino u seoskim domaćinstvima i kod zanatskih proizvođača čiji obim proizvodnje nije dovoljan da zadovolji potrebe tržišta. Usvajanje tradicionalnih normi od strane pojedinih industrijskih proizvođača sa teritorije Srema doprinelo bi unapređenju proizvodnje sremskog kulena. Stoga je istraživanje u okviru ove doktorske disertacije imalo za cilj da se uporedi mikroflora, kao i parametri kvaliteta sremskog kulena proizvedenog u industrijskim uslovima u skladu sa tradicionalnim zahtevima (ISK), sa mikroflorom i kvalitetom sremskog kulena proizvednog u seoskom domaćinstvu na tradicionalni način (TSK). Rezultati mikrobiološkog ispitivanja ove studije pokazuju da su najbrojniji mikroorganizmi tokom zrenja ISK i TSK bile bakterije mlečne kiseline (BMK) praćene mikrokokama i enterokokama. Bakterije iz familija Pseudomonadaceae i Enterobacteriaceae su izmrle do kraja zrenja, dok patogeni mikroorganizmi, kao što su Salmonella spp. i Listeria monocytogenes, nisu izolovani ni u jednoj fazi mikrobiološkog ispitivanja industrijskog i tradicionalnog proizvoda iz ove studije. Identifikacija bakterija mlečne kiseline izvršena je pomoću MALDI-TOF masene spektrometrije. Od ukupno 180 izolata BMK poreklom iz ISK, 137 izolata (76,11%) je identifikovano kao Lactobacillus sakei, 18 (10%) kao Lactobacillus curvatus, 5 (2,78%) kao Lactobacillus coryniformis ssp. coryniformis, 2 (1,11%) kao Lactobacillus paraplantarum i 2 (1,11%) kao Leuconostoc mesenteroides, dok 16 izolata (8,89%) nije identifikovano. Sa druge strane, od ukupno 180 izolata BMK poreklom iz TSK, 161 izolat (89,64%) je identifikovan kao Lactobacillus sakei, 13 (7,22%) kao Lactobacillus curvatus i 2 (1,11%) kao Leuconostoc mesenteroides, a 4 izolata (2,22%) nije identifikovano. Tokom ispitivanja fizičko-hemijskih parametara, utvrđeno je da se pH vrednost sremskog kulena dobijenog u industrijskim uslovima značajno razlikovala od pH vrednosti proizvoda dobijenog u tradicionalnim uslovima tokom celog perioda zrenja, na nivou statističke značajnosti od 5% ili 0,1%. Na kraju zrenja pH vrednost ISK i TSK iznosila je 5,64±0,03 i 5,46±0,02 redom, što je u skladu sa zahtevima važećeg Pravilnika o kvalitetu usitnjenog mesa, poluproizvoda od mesa i proizvoda od mesa (Sl. glasnik RS, 94/2015) i Elaborata o zaštiti geografskog porekla „Sremski kulen” (2013). Tokom zrenja ISK i TSK došlo je do značajnog sušenja proizvoda...rural households of Srem, according to a unique recipe and traditional technology, without the use of starter cultures and additives. The traditional manner of producing Sremski Kulen is being used only in rural households and by craftsmen whose production is insufficient to satisfy the market needs. The adoption of traditional norms by some industrial producers from the territory of Srem would contribute to the improvement of its production. Therefore, the research within this doctoral dissertation aimed to compare the microbiota and quality parameters of Sremski Kulen produced in industrial conditions according to traditional requirements with the microbiota and quality of Sremski Kulen produced on traditional manner in rural household. The results of the microbiological examination in this study showed that the most numerous microorganisms during the ripening of industrial (ISK) and traditional (TSK) Sremski kulen were lactic acid bacteria (LAB) followed by Micrococcaceae and Enterococcaceae. Bacteria from the Pseudomonadaceae and Enterobacteriaceae families died off until the end of the ripening process, while pathogenic microorganisms such as Salmonella spp. and Listeria monocytogenes were not isolated at any stage of the microbiological examination of both products from this study. Identification of LAB was performed using the MALDI-TOF mass spectrometry. Out of a total of 180 BMK isolates from ISK, 137 isolates (76.11%) were identified as Lactobacillus sakei, 18 (10%) as Lactobacillus curvatus, 5 (2.78%) as Lactobacillus coryniformis ssp. coryniformis, 2 (1.11%) as Lactobacillus paraplantarum and 2 (1.11%) as Leuconostoc mesenteroides, while 16 isolates (8.89%) were not identified. On the other hand, out of a total of 180 BMK isolates originating from TSK, 161 isolates (89.64%) were identified as Lactobacillus sakei, 13 (7.22%) as Lactobacillus curvatus and 2 (1.11%) as Leuconostoc mesenteroides, while 4 isolates (2.22%) were not identified. During the examination of physicochemical parameters, it was found that the pH value of ISK differed significantly from the pH of TSK during the entire ripening period, at a level of statistical significance of 5% or 0.1%. At the end of ripening, the pH value of the ISK and TSK was 5.64 ± 0.03 and 5.46 ± 0.02, which is in accordance with the requirements of the Official Gazette (2015) and the Elaborate (2013). During the ripening of ISK and TSK, a significant drying was observed. Consequently, weight loss of ISK amounted 54.71% with aw value of 0.800±0.01, while weight loss of TSK was 53.14% with the aw value of 0.815±0.00

Ispitivanje mikroflore i parametara kvaliteta sremskog kulena proizvedenog u industrijskim i tradicionalnim uslovima

rural households of Srem, according to a unique recipe and traditional technology, without the use of starter cultures and additives. The traditional manner of producing Sremski Kulen is being used only in rural households and by craftsmen whose production is insufficient to satisfy the market needs. The adoption of traditional norms by some industrial producers from the territory of Srem would contribute to the improvement of its production. Therefore, the research within this doctoral dissertation aimed to compare the microbiota and quality parameters of Sremski Kulen produced in industrial conditions according to traditional requirements with the microbiota and quality of Sremski Kulen produced on traditional manner in rural household. The results of the microbiological examination in this study showed that the most numerous microorganisms during the ripening of industrial (ISK) and traditional (TSK) Sremski kulen were lactic acid bacteria (LAB) followed by Micrococcaceae and Enterococcaceae. Bacteria from the Pseudomonadaceae and Enterobacteriaceae families died off until the end of the ripening process, while pathogenic microorganisms such as Salmonella spp. and Listeria monocytogenes were not isolated at any stage of the microbiological examination of both products from this study. Identification of LAB was performed using the MALDI-TOF mass spectrometry. Out of a total of 180 BMK isolates from ISK, 137 isolates (76.11%) were identified as Lactobacillus sakei, 18 (10%) as Lactobacillus curvatus, 5 (2.78%) as Lactobacillus coryniformis ssp. coryniformis, 2 (1.11%) as Lactobacillus paraplantarum and 2 (1.11%) as Leuconostoc mesenteroides, while 16 isolates (8.89%) were not identified. On the other hand, out of a total of 180 BMK isolates originating from TSK, 161 isolates (89.64%) were identified as Lactobacillus sakei, 13 (7.22%) as Lactobacillus curvatus and 2 (1.11%) as Leuconostoc mesenteroides, while 4 isolates (2.22%) were not identified. During the examination of physicochemical parameters, it was found that the pH value of ISK differed significantly from the pH of TSK during the entire ripening period, at a level of statistical significance of 5% or 0.1%. At the end of ripening, the pH value of the ISK and TSK was 5.64 ± 0.03 and 5.46 ± 0.02, which is in accordance with the requirements of the Official Gazette (2015) and the Elaborate (2013). During the ripening of ISK and TSK, a significant drying was observed. Consequently, weight loss of ISK amounted 54.71% with aw value of 0.800±0.01, while weight loss of TSK was 53.14% with the aw value of 0.815±0.00.Sremski kulen je fermentisana suva kobasica koja se vekovima proizvodi u seoskim domaćinstvima Srema prema jedinstvenoj recepturi i tradicionalnoj tehnologiji, bez upotrebe starter kultura i aditiva. Tradicionalni način proizvodnje sremskog kulena održao se jedino u seoskim domaćinstvima i kod zanatskih proizvođača čiji obim proizvodnje nije dovoljan da zadovolji potrebe tržišta. Usvajanje tradicionalnih normi od strane pojedinih industrijskih proizvođača sa teritorije Srema doprinelo bi unapređenju proizvodnje sremskog kulena. Stoga je istraživanje u okviru ove doktorske disertacije imalo za cilj da se uporedi mikroflora, kao i parametri kvaliteta sremskog kulena proizvedenog u industrijskim uslovima u skladu sa tradicionalnim zahtevima (ISK), sa mikroflorom i kvalitetom sremskog kulena proizvednog u seoskom domaćinstvu na tradicionalni način (TSK). Rezultati mikrobiološkog ispitivanja ove studije pokazuju da su najbrojniji mikroorganizmi tokom zrenja ISK i TSK bile bakterije mlečne kiseline (BMK) praćene mikrokokama i enterokokama. Bakterije iz familija Pseudomonadaceae i Enterobacteriaceae su izmrle do kraja zrenja, dok patogeni mikroorganizmi, kao što su Salmonella spp. i Listeria monocytogenes, nisu izolovani ni u jednoj fazi mikrobiološkog ispitivanja industrijskog i tradicionalnog proizvoda iz ove studije. Identifikacija bakterija mlečne kiseline izvršena je pomoću MALDI-TOF masene spektrometrije. Od ukupno 180 izolata BMK poreklom iz ISK, 137 izolata (76,11%) je identifikovano kao Lactobacillus sakei, 18 (10%) kao Lactobacillus curvatus, 5 (2,78%) kao Lactobacillus coryniformis ssp. coryniformis, 2 (1,11%) kao Lactobacillus paraplantarum i 2 (1,11%) kao Leuconostoc mesenteroides, dok 16 izolata (8,89%) nije identifikovano. Sa druge strane, od ukupno 180 izolata BMK poreklom iz TSK, 161 izolat (89,64%) je identifikovan kao Lactobacillus sakei, 13 (7,22%) kao Lactobacillus curvatus i 2 (1,11%) kao Leuconostoc mesenteroides, a 4 izolata (2,22%) nije identifikovano. Tokom ispitivanja fizičko-hemijskih parametara, utvrđeno je da se pH vrednost sremskog kulena dobijenog u industrijskim uslovima značajno razlikovala od pH vrednosti proizvoda dobijenog u tradicionalnim uslovima tokom celog perioda zrenja, na nivou statističke značajnosti od 5% ili 0,1%. Na kraju zrenja pH vrednost ISK i TSK iznosila je 5,64±0,03 i 5,46±0,02 redom, što je u skladu sa zahtevima važećeg Pravilnika o kvalitetu usitnjenog mesa, poluproizvoda od mesa i proizvoda od mesa (Sl. glasnik RS, 94/2015) i Elaborata o zaštiti geografskog porekla „Sremski kulen” (2013). Tokom zrenja ISK i TSK došlo je do značajnog sušenja proizvoda..

Effects of RYR1 gene mutation on the health, welfare, carcass and meat quality in slaughter pigs

This study assessed the effects of RYR1 mutation on the health, welfare, and carcass and meat quality in slaughter pigs. Any signs of pneumonia, pleurisy, pericarditis, and liver milk spots were recorded as present or absent. At exsanguination, blood samples were collected and RYR1 genotype, blood lactate and glucose concentrations were determined. The following carcass quality traits were measured: live, hot and cold carcass weights, backfat thickness, loin muscle thickness, lean meat content and skin lesion score. pH and temperature of M. longissimus dorsi and M. semimembranosus were measured 45 minutes postmortem. Nn pigs were more affected by pneumonia, had higher blood lactate and glucose concentrations and more developed rigor mortis than NN pigs. NN pigs had lower daily weight gain, produced lighter carcasses, more fat and less meat than Nn pigs. Meat obtained from Nn pigs was of a lower quality class than meat obtained from NN pigs, as shown by the lower pH and higher temperatures measured 45 minutes post mortem in both muscles and higher prevalence of pale, soft and exudative meat. In conclusion, the presence of a mutant n allele in pigs positively affected carcass quality traits, but had a deleterious effect on health, welfare and meat quality

Kvaliteta konzumnih jaja u odnosu na boju ljuske

The present study evaluated the quality of table eggs in relation to shell colour. The study was conducted on 60 table eggs with shells coloured white, green, blue and brown (15 eggs per colour) obtained from laying hens from the same backyard farm. The following external quality traits of table eggs were measured: egg weight, percentage of dirty and cracked eggs, egg width and length, egg shape index, eggshell colour, eggshell weight and percentage, and eggshell thickness. The following internal quality indicators of table eggs were determined: albumen weight and percentage, albumen pH value, albumen width, length and height, Haugh index, albumen index, yolk weight and percentage, yolk pH value, yolk width and height, yolk index and yolk colour. Green eggs had the lowest weight, as well as the lowest width and length. White eggs had the highest eggshell dirtiness scores and egg shape index, while brown eggs had the highest eggshell thickness and weight. Green and brown eggs had the highest albumen index and Haugh index. In addition, green eggs had the lowest yolk width and the highest yolk index. White eggs had the highest albumen and yolk width, the greatest albumen length and the lowest albumen height. Yolks of white and blue eggs had a higher sensory colour score, as well as lower L* and b* values compared to the yolks of green and brown eggs. Based on the results of this study, it can be concluded that green and brown table eggs are of better overall quality compared to white and blue table eggs.Cilj je istraživanja ovoga rada bio istražiti kvalitetu konzumnih jaja u odnosu na boju ljuske. Istraživanje je provedeno na 60 konzumnih jaja različite boje ljuske (bijela, zelena, plava i smeđa) podrijetlom s istog privatnog gospodarstva (15 jaja po grupi). Od vanjskih parametara kvaliteta konzumnih jaja ispitivani su: masa, postotak s oštećenjem ljuske, postotak prljavih, dužina i širina, indeks oblika, boja ljuske, masa i postotak ljuske i debljina ljuske. Od unutarnjih parametara kvaliteta konzumnih jaja ispitivani su: masa i postotak bjelanjka, pH bjelanjka, širina, dužina i visina bjelanjka, Hugov indeks, indeks bjelanjka, masa i postotak žutanjka, pH žutanjka, širina i visina žutanjka, indeks žutanjka i boja žutanjka. Zelena jaja su imala najmanju masu, kao i najmanju dužinu i širinu. Bijela jaja su imala najveći stupanj zaprljanosti ljuske i najveći indeks oblika, dok su smeđa jaja imala najveću debljinu i masu ljuske. Zelena i smeđa jaja su imala najveći indek bjelanjka i Hugov indeks. Pored toga, zelena jaja su imala i najmanju širinu žumanjka i najveći indeks žutanjka. Kod bijelih jaja utvrđena je najveća širina žutanjka i bjelanjka, najveća dužina bjelanjka, a najmanja visina bjelanjka. Bijela i plava jaja su imala veću senzornu ocjenu za boju žumanjka, kao i manju L* i b* vrijednost instrumentalno određene boje žumanjka u usporedbi sa zelenim i smeđim jajima. Na osnovi rezultata ovog istraživanja može se zaključiti da su konzumna jaja sa zelenom i smeđom bojom ljuske bolje kvalitete u odnosu na jaja s bijelom i plavom bojom ljuske

Perspectives in fat replacement in sausages

Fat replacement in meat products has gained in importance during recent decades, ever since animal fat was recognized as one of the significant causes of chronic non‑infectious diseases in modern human populations. Meat products with the highest fat contents include different types of sausages. As fatty tissue plays important roles in sausage quality, fat replacement is not an easy task. There are different approaches which depend on the sausage type. In fermented sausages, the fat substitute should successfully imitate the fatty tissue particles, and in emulsion‑type sausages, the fat substitute should be thoroughly mixed and incorporated into the meat batter. The fat substitutes can be of protein or carbohydrate nature, and often are combined with oils rich in polyunsaturated fatty acids, aiming not only to reduce the amount of animal fat in sausages, but also to improve the fatty acid composition of the products. However, fat replacement without affecting sausage quality and shelf life was previously possible only partially and involved a relatively small percentage of replaced fat. Nowadays, some recent studies have reported 100% fatty tissue replacement without adverse effects on the products’ properties, opening a new chapter in designing low fat meat products

Fat replacement and PUFA enrichment challenges in fermented sausage production

Pork backfat is traditionally used in the formulation of dry fermented sausages and contributes to the properties of the final product. In addition to its important technological function during ripening and drying processes, this fat significantly affects the appearance, texture, and formation of the characteristic flavour and aroma of dry fermented sausages, so its substitution in these products is a major challenge for the meat industry. In order to produce reduced-fat fermented sausages with improved fatty acid composition, 16% of pork backfat was replaced with inulin gelled emulsions of corn or rapeseed oil. The addition of emulsions led to a significant decrease in saturated fatty acids and increase in polyunsaturated fatty acids, n-6 and n-3 types (P<0.05). An improved n-6/n-3 ratio was observed only in inulin-rapeseed modified sausages (5.87). No signs of lipid oxidation measured by thiobarbituric acid reactive substance contents were detected in the modified sausages. However, the significantly higher total acid number and peroxide value in modified sausages (P<0.05) after ripening and 1-month storage indicate the greater susceptibility of these sausages to oxidation and lipolysis compared to control sausages

Hronični mastitis krava uzrokovan Streptococcus dysgalactiae - prikaz slučaja

Mastitis in dairy cows is an economically important disease because it makes up 38% of all diseases that occur in intensive cattle breeding. Mastitis affects milk production, either temporarily or permanently, depending on the course of infection and type of pathogen agent. Regular and timely therapy of mastitis based on the application antimicrobials, apart from prophylaxis, is very important for good health of breeding stock. This paper presents the case of repeated mastitis in a cow, Holstein-Friesian breed, 5 years old, which did not respond to antibiotic therapy. Milk samples from each separate quarter of the udder were collected under aseptic conditions and sent to the laboratory for further bacteriological tests, for isolation and identification of pathogens, as well as to test pathogen resistance to some antibiotics. On the basis of bacteriological examinations, there was confirmed the presence of Streptococcus dysgalactiae, which showed sensitivity to ampicillin, cloxacillin and augmentin, intermediate resistance to tetracycline and resis­tance to kotrimeksazol.(cotrimoxazole-proveriti).Mastitis goveda predstavlja oboljenje koje izaziva najveće ekonomske gubitke kod mlečnih krava i čini 38% od svih oboljenja koja se javljaju u intezivnom uzgoju mlečnih krava. Mastitisi utiču na proizvodnju mleka, privremeno ili stalno u zavisnosti od toka infekcije i vrste uzročnika. Pravilna i pravovremena terapija supkliničkih mastitisa, zasnovana je na primeni antimikrobnih lekova i pored profilakse je ključna za dobro zdravstveno stanje zapata. U ovom radu je prikazan slučaj hroničnog mastitisa krave holštajn frizijske rase, starosti 5 godina, koja nije reagovala na antibiotsku terapiju. Uzorci mleka su uzeti u aseptičnim uslovima, iz svake četvrti pojedinačno, i poslati u laboratoriju radi izolacije i identifikacije uzročnika i ispitivanja osetljivosti uzročnika na antibiotike. Na osnovu detaljnih bakterioloških ispitivanja potvrđeno je prisustvo Streptococcus dysgalactiae (Strep. dysgalactiae) koji je pokazivao osetljivost na ampicilin, kloksacilin i augmentin, intermedijarnu osetljivost na tetraciklin, i rezistenciju na kotrimoksazol

Perspectives in production of functional meat products

The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes

Uticaj pre-mortem uslova na bledo, meko i vodenasto (BMV) i tamno, čvrsto i suvo (TČS) meso svinja

The aim of this study was to determine the effect of gender, stocking density in the transport vehicle, lairage time and season on the incidence of skin lesions on pig carcasses and PSE and DFD meat. Skin lesions on carcasses (480, in total) were assessed according to the Welfare Quality® protocol (2009). The pH and temperature measurements were performed 45 minutes after slaughter. The group of carcasses with skin lesions score 2 had significantly higher incidence of PSE and DFD meat compared to the groups of carcasses with skin lesions score 0 and 1. With regard to gender, there were no differences in meat quality parameters, as well as for the incidence of skin lesions and PSE and DFD meat. The results showed that a space allowance lower than 0.3 m2/100 kg and higher than 0.5 m2/100 kg pig had a detrimental effect to animal welfare and meat quality. Lairage time affected meat quality parameters, incidence of skin lesions score and PSE and DFD meat, where after long lairaging (> 17 h) mean pH45 and t45 values became significantly higher, as well as the incidence of skin lesions and DFD meat. After short lairaging ( lt 1 h) mean pH45 value became significantly lower, while mean t45 value and the incidence of PSE meat became significantly higher. A significantly higher number of skin lesions on the carcass were observed in winter compared to all other seasons. High temperatures during summer and low temperatures during winter had a negative influence on meat quality parameters and incidence of PSE and DFD meat.Cilj ovog istraživanja bio je da se utvrdi uticaj pola, gustine svinja u transportnom sredstvu, dužine boravka u depou i godišnjeg doba na učestalost lezija na koži trupova svinja i pojavu bledog, mekog i vodenastog mesa (BMV) i tamnog, čvrstog i suvog mesa (TČS). Lezije na trupu svinja (n=480) su ocenjivane na osnovu Welfare Quality®protokola (2009). Vrednosti pH (pH45) i temperature (t45) su određivane 45 minuta postmortem. U grupi svinja sa skorom 2 lezija na koži uočena je značajno veća učestalost BMV i TČS mesa u poređenju sa grupama svinja sa skorom 0 i 1. Nije utvrđena statistički značajna razlika između polova u pojavi lezija na koži, kao i u učestalosti BMV i TČS mesa. Rezultati ovog ispitivanja su pokazali da je podna površina manja od 0.3 m2 i veća od 0.5 m2 na 100 kg telesne mase svinja imala negativan uticaj kako na dobrobit životinja tako i na kvalitet mesa. Pored toga, utvrđeno je da dužina boravka u depou utiče na parametre kvaliteta mesa, kao i na učestalost lezija na trupu svinja i pojavu BMV i TČS mesa, pri čemu su posle dugotrajnog boravka u depou (> 17 h) utvrđene statistički značajno veće pH45 i t45 vrednosti, kao i veća učestalost lezija na trupu i TČS mesa. Sa druge strane, nakon kratkotrajnog boravka u depou ( lt 1 h) utvrđena su statistički značajno niže pH45 vrednosti, odnosno statistički značajno više t45 vrednosti, kao i učestalost lezija na trupu i BMV mesa. Isto tako, utvrđena je statistički značajno veća pojava lezija na trupu svinja u zimskoj sezoni u odnosu na sva ostala godišnja doba. Takođe, visoke temperature tokom letnje sezone i niske temperature tokom zimske sezone imale su negativan uticaj na parametre kvaliteta mesa, a posledično i na pojavu BMV i TČS mesa

Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation

Simple Summary Prediction of technological and sensory pork quality-during a pigs life or quickly after slaughter-is increasingly required by the pork industry in order to classify carcasses or primary cuts of carcasses for different production lines. Therefore, there is increasing demand for the development of accurate, reliable, time-efficient, non-invasive, real-time tools for predicting pork and carcass quality characteristics. Based on this, the aim of this study was to assess the potential use of various physiological stress biomarkers as indicators of carcass and meat quality traits in slaughter pigs subjected to the standard marketing conditions and to minimal stressful preslaughter handling. According to the results of this investigation, lactate dehydrogenase can be considered as a useful predictor of pork quality, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality. Abstract This study assessed the potential use of various physiological stress biomarkers as indicators of carcass and meat quality traits in 240 pigs subjected to the standard marketing conditions and minimal stressful antemortem handling using Pearson correlations. The most important pork quality traits (pH and temperature, water holding capacity, and color) had limited correlations with stress metabolites (lactate, glucose), stress hormones (cortisol, adrenocorticotropic hormone), stress enzymes (creatine kinase, aspartate amino transferase, alanine amino transferase), electrolytes (sodium, chloride), and acute-phase proteins (haptoglobin, C-reactive protein, albumin), indicating poor reliability in predicting pork quality. Albumin level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness. Alanine amino transferase level was moderately positively correlated with live weight, hot carcass weight, and cold carcass weight. Cortisol level was moderately positively correlated with live weight, hot carcass weight, cold carcass weight, and back fat thickness, and moderately negatively correlated with the lean carcass content. Increased lactate dehydrogenase level was moderately correlated with decreased drip and cooking loss. In conclusion, lactate dehydrogenase could help pork producers predict pork quality variation, while cortisol, alanine amino transferase, and albumin could be useful in prediction of carcass quality