2020
DOI: 10.33448/rsd-v9i10.8893
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Evaluation of pH in swine carcasses regarding on the trasport distance of the animals: a case study

Abstract: 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 evalu… Show more

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Cited by 4 publications
(6 citation statements)
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References 5 publications
(3 reference statements)
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“…Lower scores for meat quality would imply better meat quality due to the direction of the variables, in which higher drip losses and brightness results in higher shear force (reduced tenderness). It is important to mention that meat quality variables have thresholds, in which exceeding these thresholds results in undesirable meat products such as PSE (pale, soft, exudative) and DFD (dark, firm, dry) meat (Marzoque et al, 2020).…”
Section: Multivariate Factor Analysismentioning
confidence: 99%
See 2 more Smart Citations
“…Lower scores for meat quality would imply better meat quality due to the direction of the variables, in which higher drip losses and brightness results in higher shear force (reduced tenderness). It is important to mention that meat quality variables have thresholds, in which exceeding these thresholds results in undesirable meat products such as PSE (pale, soft, exudative) and DFD (dark, firm, dry) meat (Marzoque et al, 2020).…”
Section: Multivariate Factor Analysismentioning
confidence: 99%
“…Meat quality is strongly associated to the pH decay in the first post-mortem hour. The initial pH can be used for detecting earlier undesirable effects on pig products, such as PSE meat, which can be generated mostly from carcasses with a pH 45 lower than 5.8 (Cazedey et al, 2016), and DFD meat, resulting from a higher final pH (Marzoque et al, 2020).…”
Section: Multivariate Factor Analysismentioning
confidence: 99%
See 1 more Smart Citation
“…Therefore, companies in this sector must adopt measures to prevent and mitigate health risks (Vogel, Karltun, Eklund, & Engkvist, 2013). The production areas of slaughterhouses have meat processing sectors (Marzoque et al, 2020), where the most significant risks to workers' health occur. There are different risks in these areas that can affect the employee's health in both the short and long term.…”
Section: Slaughterhouse Work and Health Risksmentioning
confidence: 99%
“…Pre-slaughter handling stands out as a major influence in the quality of meat (DOKMANOVIC et al, 2014;DRISSEN et al, 2020;SALMI et al, 2012) and several authors have noted that stressful factors trigger changes in muscle biochemistry, which manifest as quality defects, resulting in a product with altered physical, chemical and sensory properties (GARCÍA-CELDRÁN et al, 2012;LAWRIE, 2005;RAMOS & GOMIDE, 2017;SALMI et al, 2012;SANTIAGO et al, 2012). This management begins on the farm with the separation of animals for slaughter, followed by fasting, loading, transport, unloading at the slaughterhouse, resting duration, and movement until stunning and bleeding (COBANOVIC et al, 2020;DALLA COSTA et al, 2010;LUDTKE et al, 2010;MARZOQUE et al, 2020;SANTIAGO et al, 2012;SILVA et al, 2014).…”
Section: Introductionmentioning
confidence: 99%