The effect of changing the pre-slaughter handling on bovine cattle DFD meat
Objective. To evaluate the effect that a series of changes in the handling techniques used throughout the pre and post slaughter periods and during the handling of cooled carcass have on the presence of DFD (Dark, firm and dry) meat. Materials and methods. Odds ratios (OR) and confidence intervals w...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | México |
| Institución: | Universidad Autónoma de Baja California |
| Repositorio: | Redalyc-UABC |
| OAI Identifier: | oai:redalyc.org:69341382003 |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=69341382003 |
| Access Level: | acceso abierto |
| Palabra clave: | Veterinaria cattle Animal welfare dark cutting meat (Source:CAB) |
| Sumario: | Objective. To evaluate the effect that a series of changes in the handling techniques used throughout the pre and post slaughter periods and during the handling of cooled carcass have on the presence of DFD (Dark, firm and dry) meat. Materials and methods. Odds ratios (OR) and confidence intervals were estimated applying logistic regression models. Data from 18 visits to the slaughterhouse regarding: animal handling on arrival, slaughter period, and carcass storage was obtained through the use of a questionnaire. A total of 572 carcasses were analyzed to determine DFD meat using pH and color (L*, a*, b* and C*) measurements done on the Longissimus dorsi muscle. Results. Even after of the changes were made, the lairage period to slaughter continued to be a factor (p<0.05) associated to the presence of DFD meat (OR=1.13). Of the complementary variables, the amount of time that cattle spent on the resting pens was associated (p<0.05) to the presence of DFD meat (OR=1.003). Conclusions. Regardless of the changes made in the ante mortem handling, a high frequency of DFD was found (39%), suggesting a permanent audit program to detect other critical points in the supply chain. |
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