Análisis de la calidad de carne de pollo procesados utilizando varios métodos de faenamiento incluidas las buenas practicas de manufactura

Abstract

From broiler farms, hundreds of chickens are transported annually to slaughter plants, where they are often at risk due to many stress factors that will affect the final quality of the processed meat and the animal welfare of the meat. It all starts on the farms when the chickens have completed the final phase of the production cycle. The pre-feeding that starts from fasting, catching, transport and waiting time in the plant, can affect the final quality of the meat in hours, since a prolonged fasting increases the level of stress and weight losses, in the catching, transport and waiting time, is, therefore, the most stressful and where the most important stressors are found, The most stressful and where the greatest physical damage to the bird can occur, as changes in environmental temperature and relative humidity affect the metabolic integrity of the muscles, which is essential in the post-slaughter process, causing meat with a pale appearance, with hardness and tastelessness. During the slaughter stage, the physical integrity of the birds must be taken care of at the time of disgorging and bleeding. Automatic disgorging and electrical stunning cause insignificant injuries if well done, being acceptable for Animal Welfare. Good Management Practices during pre-slaughter and post-slaughter are strongly linked to the final product, so that the meat maintains its key characteristics, to provide a product without loss of quality and innocuous for the market.