Incidência da carne PSE (pale, soft, exsudative) em suínos em razão do tempo de descanso pré-abate e sexo

Abstract

Incidência da carne PSE (pale, soft, exsudative) em suínos em razão do tempo de descanso pré-abate e sexo [Resting time pre-slaughter

Comparison of different criteria used to categorize technological quality of pork

“…The PSE condition is one of the major problems faced by the meat industry, and because of its economic importance and high occurrence, this phenomenon has been studied for many years (WARRISS & BROWN, 1987;WARNER et al, 1993;WARNER et al, 1997;HUFF-LONERGAN & LONERGAN, 2005;TAO & PENG, 2014). Brazilian research studies have reported the incidence of 10.1% (SANTIAGO et al, 2012), 22.8% (MAGANHINI et al, 2007 and 46.4% (CULAU et al, 2002) of PSE in meat industries in the south of the country.…”

Integrated multivariate analysis to evaluate effects of pre-slaughter handling on pork quality

“…In this study, the resting time varied between 3.5 and 14.5 h, so highest carcass temperatures (> 40 °C) occurred in swine that rested from 3.5 to 10 h; swine resting more than 10 h presented temperature decrease. SANTIAGO et al (2012) found that resting times under than 6 h and over 8 h influenced the pH 45 variable, which was associated with carcass temperature and PSE meat incidence.…”

Manejo pré-abate de ovelhas de descarte: perdas de peso corporal, qualidade da carne e comportamento animal

“…Essas condições estressantes geralmente são causadas pelo transporte prolongado (Knowles, 1999 (Silva et al, 2002). O manejo pré-abate vem sendo estudado em diferentes espécies animais (Santiago et al, 2012;Fernandes et al, 2013), pois pode apresentar alteração na qualidade da carne. Também há uma grande preocupação com o bem-estar animal no manejo pré-abate.…”