Microambiente térmico no transporte de frangos no verão e inverno e ocorrência de PSE (pale, soft, exudative) e análogo ao DFD (dark, firm, dry) em filés de peito (Pectoralis major)

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

The thermal microenvironment produced during transportation from farm to the commercial slaughterhouse might be the primary cause to influence the broilers welfare consequently the final meat quality with development of breast fillet PSE (Pale, Soft, Exudative) and DFD-like (Dark, Firm, Dry) meat. The objective of this work was to investigate in the 2008 winter season (n=540) and summer season (n=650) the occurrence of PSE and DFD-like meat in an commercial abbatoir. Furthermore in both seasons the lorry thermal microenvironment was characterized in relation to temperature, relative moisture by thermologs and ventilation by thermoanemometer only in the summer. Also, the effect of watering application just before starting the transportation journey was evaluated in the summer on the meat color abnormalities. The distance run by the lorry was 15 and 57 km in the winter season and 15, 35 and 55 km in the summer season. Samples classification in PSE and DFD-like was carried ou by determining pH and color (L*, a* e b*) values on breast fillet taken 24h postmortem. The logistic regression analysis was used in order to verify in both seasons the effect of transport distance, location of birds boxes within the lorry areas (front, middle and rear) and birds? watering just before transportation. Tukey test 5.0% significance was applied for average comparison. Results showed PSE occurrence was 55.5% and 27.2% in the summer (n=650) and in the winter (n=540), respectively. DFD-like was not observed in the summer whilst in the winter season its occurrence was 0.9%. The distance of 15 and 57 km did not show any significant effect (p=0,7705) on the PSE occurrence during winter season. Also the highest PSE occurrence was observed at the lorry rear location because of highest locally temperature value. The distance of 55 km presented significatively (p=0,0002) the highest PSE occurrence of 57.0% during summer season. Also the lorry middle and rear locations promoted higher PSE occurrence because of locally higher temperature and lower ventilation. Finally, the watering application whilst in the farm was an important factor since there were approximately 7.0% less PSE occurrence in treated birds? samples.

ASSUNTO(S)

carne - qualidade carne - conservação carne de ave meat quality meat preservation poultry as food

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