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

Sivanilza T Machado,Rodrigo C Santos,Manoel C Gonçalves,Fabiana R Caldara,Irenilza De A Nääs

doi:10.1590/s0100-69162014000300007

Sivanilza T Machado, Rodrigo C Santos + Show 3 more

Open Access

https://doi.org/10.1590/s0100-69162014000300007

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Abstract

The aim of this study was to investigate the effect of pre-slaughter handling on the occurrence of PSE (Pale, Soft, and Exudative) meat in swine slaughtered at a commercial slaughterhouse located in the metropolitan region of Dourados, Mato Grosso do Sul, Brazil. Based on the database (n=1,832 carcasses), it was possible to apply the integrated multivariate analysis for the purpose of identifying, among the selected variables, those of greatest relevance to this study. Results of the Principal Component Analysis showed that the first five components explained 89.28% of total variance. In the Factor Analysis, the first factor represented the thermal stress and fatiguing conditions for swine during pre-slaughter handling. In general, this study indicated the importance of the pre-slaughter handling stages, evidencing those of greatest stress and threat to animal welfare and pork quality, which are transport time, resting period, lairage time before unloading, unloading time, and ambience.

Highlights

Meat products obtainment is performed in three stages: breeding, transformation, and commercialization (ZURITA-HERRERA et al, 2011)
Final pH control is decisive for meat quality, as its functional properties are a function of post-mortem glycolytic reactions, which affect meat pH and may result in PSE meat (Pale, Soft and Exudative) (MENDES & KOMIYAMA, 2011)
The concept of animal welfare during pre-slaughter handling operations should be applied at all stages, helping to reduce animal stress promoted by stimuli that cause physiological and metabolic changes (MOTA-ROJAS et al, 2012)

Summary

Introduction

Meat products obtainment is performed in three stages: breeding (productivity parameters), transformation (carcass traits), and commercialization (sensory perception of meat quality by consumers) (ZURITA-HERRERA et al, 2011). The concept of animal welfare during pre-slaughter handling operations should be applied at all stages, helping to reduce animal stress promoted by stimuli (hunger, thirst, and fear) that cause physiological and metabolic changes (MOTA-ROJAS et al, 2012). 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 (SANTIAGO et al, 2012)

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