Evaluación de la calidad de carne porcina mediante la medición del ph en el camal de la ciudad de Machala, El Oro, Ecuador.

Abstract

The present study aimed to evaluate pork quality by measuring pH at the municipal slaughterhouse in the city of Machala, El Oro, Ecuador. 200 samples were analyzed, taken at different post-mortem times (0, 45 minutes, 4, 8, 16, and 24 hours) to identify the incidence of abnormal meats such as PSE (pale, soft, and exudative) and DFD (dark, firm, and dry), as well as the factors that influence pH variability. In addition, slaughterhouse staff will be surveyed to learn about animal management practices, including rearing system, fasting, transport, and resting time. The results indicated that the initial blood pH was 7.25, a value below the normal physiological range (7.35–7.45), suggesting the presence of pre-slaughter stress. Likewise, 15 samples showed PSE meat characteristics, associated with an accelerated drop in pH. In contrast, variables such as the farming system, canton of origin, number of animals transported, and fasting time did not show a significant influence on the final pH. It is concluded that pre- and post-slaughter stress is the most determining factor in meat quality, highlighting the need to implement improvements in animal welfare practices to ensure quality products.