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Journal of Zhejiang University SCIENCE B 2011 Vol.12 No.11 P.892-899

http://doi.org/10.1631/jzus.B1000319


Effect of quantum therapy on pork quality


Author(s):  Martin Bodnár, Jozef Nagy, Peter Popelka, Beáta Koréneková, Ján Mačanga, Alena Nagyová

Affiliation(s):  Private Veterinary Clinique, Kremnická 9, 040 11 Košice, the Slovak Republic, Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, the Slovak Republic, Department of Environment, Veterinary Legislation and Economics, Institute of Forensic and Public Veterinary Medicine, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, the Slovak Republic

Corresponding email(s):   marbovet@gmail.com, nagy@uvm.sk

Key Words:  Quantum therapy, Meat quality, Colour, Drip loss, Lactic acid, pH


Martin Bodnár, Jozef Nagy, Peter Popelka, Beáta Koréneková, Ján Mačanga, Alena Nagyová. Effect of quantum therapy on pork quality[J]. Journal of Zhejiang University Science B, 2011, 12(11): 892-899.

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author="Martin Bodnár, Jozef Nagy, Peter Popelka, Beáta Koréneková, Ján Mačanga, Alena Nagyová",
journal="Journal of Zhejiang University Science B",
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pages="892-899",
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publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1000319"
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%A Martin Bodnár
%A Jozef Nagy
%A Peter Popelka
%A Beáta Koréneková
%A Ján Mačanga
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%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1000319

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T1 - Effect of quantum therapy on pork quality
A1 - Martin Bodnár
A1 - Jozef Nagy
A1 - Peter Popelka
A1 - Beáta Koréneková
A1 - Ján Mačanga
A1 - Alena Nagyová
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%@ 1673-1581
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PB - Zhejiang University Press & Springer
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DOI - 10.1631/jzus.B1000319


Abstract: 
In this study the impact of pHp?wd=%28quantum therapy%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>quantum therapy on pHp?wd=%28meat quality%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>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 longissimus dorsi (loin) at various time intervals prior to the slaughter (14 d, 24 h, and 1 h). Animals were slaughtered and the pHp?wd=%28meat quality%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>meat quality was evaluated by determining of pH value (1, 3, and 24 h post slaughter), pHp?wd=%28drip loss%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>drip loss, pHp?wd=%28colour%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>colour, and pHp?wd=%28lactic acid%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>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 pHp?wd=%28meat quality%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>meat quality, as reflected by the non-standard development of pH values, increases in pHp?wd=%28drip loss%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>drip loss, and changes of meat pHp?wd=%28colour%29&ck%5B%5D=abstract&ck%5B%5D=keyword'>colour.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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