2012
DOI: 10.1590/s0103-84782012000300024
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Bem-estar animal no manejo pré-abate e a influência na qualidade da carne suína e nos parâmetros fisilógicos do estresse

Abstract: IVBem-estar animal no manejo pré-abate e a influência na qualidade da carne suína e nos parâmetros fisilógicos do estresse Animal welfare at pre-slaughter handling and the influence on pork meat quality and on stress physiological parameters

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Cited by 35 publications
(36 citation statements)
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References 12 publications
(5 reference statements)
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“…The pH results allowed us to suppose that there is greater association of preslaughter handling variables (T1, T3, T4 and T2), followed by T5 and T6; also, that the other variables are little related to pH. Corroborating this study, LUDTKE et al (2012), after analyzing pH, color, water-holding capacity, and drip loss, observed that the appropriate pre-slaughter handling did not influence meat quality, and that the resting time reduced the level of animal stress.…”
Section: Resultssupporting
confidence: 52%
See 1 more Smart Citation
“…The pH results allowed us to suppose that there is greater association of preslaughter handling variables (T1, T3, T4 and T2), followed by T5 and T6; also, that the other variables are little related to pH. Corroborating this study, LUDTKE et al (2012), after analyzing pH, color, water-holding capacity, and drip loss, observed that the appropriate pre-slaughter handling did not influence meat quality, and that the resting time reduced the level of animal stress.…”
Section: Resultssupporting
confidence: 52%
“…The sudden environment change is one the main pre-slaughter handling problems (LUDTKE et al, 2012). Other problems, such as fasting time; human-animal interaction; operations of handling, loading, density, transport, and unloading; transport time and distance from farm to slaughterhouse; climatic conditions; and resting period at the slaughterhouse, may significantly affect animal homeostasis .…”
Section: Introductionmentioning
confidence: 99%
“…In probiotic, pH value was slightly numerically lower than control. According to (Komiyama, 2006;Ludtke, 2009), due to the rapid metabolic transformation of glycogen into lactic acid, which results in achieving ultimate pH before carcass cools, causing protein denaturation, and consequently, meat becomes pale, soft and exudative. According to (Gheisari, 2011) the extent of oxidative rancidity in a fat may also be determined by its TBA number.…”
Section: Meat Quality Characteristicsmentioning
confidence: 99%
“…In addition, another issue related is the wind speed while travelling (TABLE 2). Management process speed may cause stress for animals during truck loading, travelling and unloading operations (LUDTKE et al, 2012). Assessing this stress may further help reducing the losses (CORDEIRO et al, 2012;MIRANDA et al, 2012).…”
Section: Pre-slaughter Handlingmentioning
confidence: 99%
“…According to LUDTKE et al (2012), animal transportation is a stressful process because of the excessive handling during loading, traveling and unloading operations. Pre-slaughter activities are then a critical stage for the farming.…”
Section: Introductionmentioning
confidence: 99%