Evaluation of pH in swine carcasses regarding on the trasport distance of the animals: a case study

Detalhes bibliográficos
Autor(a) principal: Marzoque, Hércules José
Data de Publicação: 2020
Outros Autores: Lima, Clara Mariana Gonçalves, Pagnossa, Jorge Pamplona, Cunha, Renan Fernandes da, Silva, Douglas Roberto Guimarães, Ramos, Alcinéia Lemos de Souza, Ramos, Eduardo Mendes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/8893
Resumo: The PSE (Pale, Soft and Exudative) swine meat is an anomaly that produces great economic losses in the swine industry and products because proteins lose their functionality, affecting the ability of water retention, binding, and emulsification of meat. Due to the importance of quality control of carcasses, the determination of the pH parameter is necessary to perform the classification of the product in: normal; PSE; and DFD (Dark, Firm, and Dry). In this sense, the purpose of the work was to perform the evaluation of pH values after 45 minutes of bleeding (pH45) and function of the distance from farms to a slaughterhouse and calculate the indicator of Meat PSE in swine carcasses. The experiment was carried out in a large plant, under the supervision of the Federal Inspection Service (SIF). A total of 725 carcasses were used, separated into lots and the transport distance from the farms to the slaughterhouse ranged from 25 to 427 km. For the evaluation of the incidence of PSE, pH45 was measured by a direct method, and the management of pre-slaughter animals was standardized for all lots, except for rest time. The animals transported for shorter distances (25 and 65 km) presented 11% indicative of PSE meat, a fact that shows that the stress response is higher when the animals are subjected to short transport distances compared to longer distances (320, 340, and 427 km).
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spelling Evaluation of pH in swine carcasses regarding on the trasport distance of the animals: a case studyEvaluación del pH em canales de cerdo em función de la distancia de transporte de los animales: um estúdio de casoAvaliação do pH em carcaças suínas em função da distância de transporte dos animais: um estudo de casoQualidadeBem-estar animalCarne suínaPSE.CalidadBienestar de los animalesCarne de cerdoPSE.QualityAnimal welfarePig meatPSE.The PSE (Pale, Soft and Exudative) swine meat is an anomaly that produces great economic losses in the swine industry and products because proteins lose their functionality, affecting the ability of water retention, binding, and emulsification of meat. Due to the importance of quality control of carcasses, the determination of the pH parameter is necessary to perform the classification of the product in: normal; PSE; and DFD (Dark, Firm, and Dry). In this sense, the purpose of the work was to perform the evaluation of pH values after 45 minutes of bleeding (pH45) and function of the distance from farms to a slaughterhouse and calculate the indicator of Meat PSE in swine carcasses. The experiment was carried out in a large plant, under the supervision of the Federal Inspection Service (SIF). A total of 725 carcasses were used, separated into lots and the transport distance from the farms to the slaughterhouse ranged from 25 to 427 km. For the evaluation of the incidence of PSE, pH45 was measured by a direct method, and the management of pre-slaughter animals was standardized for all lots, except for rest time. The animals transported for shorter distances (25 and 65 km) presented 11% indicative of PSE meat, a fact that shows that the stress response is higher when the animals are subjected to short transport distances compared to longer distances (320, 340, and 427 km).La carne de cerdo PSE (Pálido, Suave y Exudativo) es una anomalía que genera grandes pérdidas económicas en la industria de la refrigeración y los productos cárnicos porque las proteínas pierden su funcionalidad, afectando la capacidad de retención de agua, unión y emulsión de la carne. (Debido a la importancia del control de calidad de la carne de cerdo, la determinación del parámetro de pH es necesaria para realizar la clasificación en normal, PSE y DFD (Oscuro, Firme y Seco) del producto. En este sentido, el objetivo del trabajo fue ejecutar la evaluación de los valores de pH después de 45 minutos de sangrado (pH45) y la función de la distancia de las granjas al matadero y calcular el indicador de PSE de carne en canales porcinos.  El experimento se llevó a cabo en una gran fábrica, bajo la supervisión del Servicio Federal de Inspección (SIF). Se utilizaron un total de 725 canales, separados en lotes y la distancia de transporte desde las granjas hasta el frigorífico osciló entre 25 y 427 km. Para la evaluación de la incidencia de la PSE, el pH45 se midió por método directo, y la gestión de los animales pre-sacrificios se estandarizó para todos los lotes, excepto para el tiempo de descanso. Los animales transportados para distancias más cortas (25 y 65 km) presentaran un 11% de indicativo de la carne de PSE, un hecho que muestra que la respuesta al estrés es mayor cuando los animales están sometidos a distancias de transporte cortas en comparación con distancias más largas (320, 340 y 427 km).A carne suína PSE (Pale, Soft and Exudative) é uma anomalia que gera grandes perdas econômicas na indústria frigorífica e de produtos cárneos pois as proteínas perdem sua funcionalidade, afetando a capacidade de retenção de água, de ligação e de emulsificação das carnes. Devido à importância do controle de qualidade da carne suína, a determinação do parâmetro pH é necessária para realizar a classificação em normal, PSE e DFD (Dark, Firm and Dry) do produto. Nesse sentido, a proposta do trabalho foi executar a avaliação dos valores de pH após 45 minutos da sangria (pH45) em função da distância das granjas ao abatedouro e calcular o indicativo de carne PSE em carcaças suínas. O experimento foi realizado em um frigorífico de grande porte, sob supervisão do Serviço de Inspeção Federal (SIF). Foram utilizadas 725 carcaças, separadas em lotes e a distância de transporte das granjas ao frigorífico variaram entre 25 e 427 km. Para a avaliação da incidência de PSE, foi mensurado o pH45, por método direto sendo o manejo dos animais pré-abate padronizado para todos os lotes, com exceção do tempo de descanso. Os animais transportados por menores distâncias (25 e 65 km) apresentaram 11% de indicativo de carne PSE, fato que evidencia que a resposta ao estresse é maior quando os animais são submetidos a curtas distâncias de transporte em comparação com distâncias maiores (320, 340 e 427 km).Research, Society and Development2020-10-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/889310.33448/rsd-v9i10.8893Research, Society and Development; Vol. 9 No. 10; e6379108893Research, Society and Development; Vol. 9 Núm. 10; e6379108893Research, Society and Development; v. 9 n. 10; e63791088932525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/8893/8020Copyright (c) 2020 Hércules José Marzoque; Clara Mariana Gonçalves Lima; Jorge Pamplona Pagnossa; Renan Fernandes da Cunha; Douglas Roberto Guimarães Silva; Alcinéia Lemos de Souza Ramos; Eduardo Mendes Ramoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Marzoque, Hércules JoséLima, Clara Mariana Gonçalves Pagnossa, Jorge PamplonaCunha, Renan Fernandes da Silva, Douglas Roberto Guimarães Ramos, Alcinéia Lemos de Souza Ramos, Eduardo Mendes 2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8893Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:15.922856Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of pH in swine carcasses regarding on the trasport distance of the animals: a case study
Evaluación del pH em canales de cerdo em función de la distancia de transporte de los animales: um estúdio de caso
Avaliação do pH em carcaças suínas em função da distância de transporte dos animais: um estudo de caso
title Evaluation of pH in swine carcasses regarding on the trasport distance of the animals: a case study
spellingShingle Evaluation of pH in swine carcasses regarding on the trasport distance of the animals: a case study
Marzoque, Hércules José
Qualidade
Bem-estar animal
Carne suína
PSE.
Calidad
Bienestar de los animales
Carne de cerdo
PSE.
Quality
Animal welfare
Pig meat
PSE.
title_short Evaluation of pH in swine carcasses regarding on the trasport distance of the animals: a case study
title_full Evaluation of pH in swine carcasses regarding on the trasport distance of the animals: a case study
title_fullStr Evaluation of pH in swine carcasses regarding on the trasport distance of the animals: a case study
title_full_unstemmed Evaluation of pH in swine carcasses regarding on the trasport distance of the animals: a case study
title_sort Evaluation of pH in swine carcasses regarding on the trasport distance of the animals: a case study
author Marzoque, Hércules José
author_facet Marzoque, Hércules José
Lima, Clara Mariana Gonçalves
Pagnossa, Jorge Pamplona
Cunha, Renan Fernandes da
Silva, Douglas Roberto Guimarães
Ramos, Alcinéia Lemos de Souza
Ramos, Eduardo Mendes
author_role author
author2 Lima, Clara Mariana Gonçalves
Pagnossa, Jorge Pamplona
Cunha, Renan Fernandes da
Silva, Douglas Roberto Guimarães
Ramos, Alcinéia Lemos de Souza
Ramos, Eduardo Mendes
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Marzoque, Hércules José
Lima, Clara Mariana Gonçalves
Pagnossa, Jorge Pamplona
Cunha, Renan Fernandes da
Silva, Douglas Roberto Guimarães
Ramos, Alcinéia Lemos de Souza
Ramos, Eduardo Mendes
dc.subject.por.fl_str_mv Qualidade
Bem-estar animal
Carne suína
PSE.
Calidad
Bienestar de los animales
Carne de cerdo
PSE.
Quality
Animal welfare
Pig meat
PSE.
topic Qualidade
Bem-estar animal
Carne suína
PSE.
Calidad
Bienestar de los animales
Carne de cerdo
PSE.
Quality
Animal welfare
Pig meat
PSE.
description The PSE (Pale, Soft and Exudative) swine meat is an anomaly that produces great economic losses in the swine industry and products because proteins lose their functionality, affecting the ability of water retention, binding, and emulsification of meat. Due to the importance of quality control of carcasses, the determination of the pH parameter is necessary to perform the classification of the product in: normal; PSE; and DFD (Dark, Firm, and Dry). In this sense, the purpose of the work was to perform the evaluation of pH values after 45 minutes of bleeding (pH45) and function of the distance from farms to a slaughterhouse and calculate the indicator of Meat PSE in swine carcasses. The experiment was carried out in a large plant, under the supervision of the Federal Inspection Service (SIF). A total of 725 carcasses were used, separated into lots and the transport distance from the farms to the slaughterhouse ranged from 25 to 427 km. For the evaluation of the incidence of PSE, pH45 was measured by a direct method, and the management of pre-slaughter animals was standardized for all lots, except for rest time. The animals transported for shorter distances (25 and 65 km) presented 11% indicative of PSE meat, a fact that shows that the stress response is higher when the animals are subjected to short transport distances compared to longer distances (320, 340, and 427 km).
publishDate 2020
dc.date.none.fl_str_mv 2020-10-11
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/8893
10.33448/rsd-v9i10.8893
url https://rsdjournal.org/index.php/rsd/article/view/8893
identifier_str_mv 10.33448/rsd-v9i10.8893
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/8893/8020
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 10; e6379108893
Research, Society and Development; Vol. 9 Núm. 10; e6379108893
Research, Society and Development; v. 9 n. 10; e6379108893
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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