Influencia del manejo presacrificio en la calidad de carne de bovinos faenados en el camal de Pasaje.

Abstract

The quality of beef is a relevant aspect in the meat industry, and pre-slaughter handling plays a determining role in its composition. This study focused on evaluating how pre-slaughter practices, such as transportation and conditions at the slaughterhouse, influence the quality of beef from cattle slaughtered at the municipal slaughterhouse of Pasaje, located in El Oro, Ecuador. The main objective was to identify the handling factors that affect the pH of the meat and how these alterations impact the final quality, especially in relation to the classification of the meat into DFD, PSE, and high-quality types. The methodology consisted of a random sample of 200 cattle, whose blood pH was measured before slaughter and muscle pH postmortem at intervals of 0, 2, 8, 16, 24, and 36 hours after slaughter. It was observed that prolonged transport times and poor handling at the time of slaughter were important factors contributing to stress in the animals, which resulted in elevated pH and a higher prevalence of DFD meat, which is a product of poor pre-slaughter handling, as the animals were subjected to stress conditions. The results showed that 49% of the samples were classified as DFD meat, while 1% were classified as PSE, and 50% were of good quality. In conclusion, adequate management of transport time, improvements in pen conditions, and good pre-slaughter handling are essential for improving meat quality, minimizing the prevalence of DFD and PSE meats, optimizing the commercial value of the meat product, and ensuring a final product with the desired characteristics for both the consumer and the industry.