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Romero Peñuela, M. H. ., & Sánchez Valencia, J. A. . (2015). Evaluation of risk factors of pale, soft and exudative (pse) meat due to preslaughter conditions in pigs. Biosalud, 14(1), 57–68. https://doi.org/10.17151/biosa.2015.14.1.7
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Abstract
The goal of this study was to determine the effect of pigs’ pre-slaughter handling on incidence of pale soft exudative (PSE) meat and describe risk factors. A total of 20 variables related to transport and preslaughter conditions were recorded over a three months period. A total of 134 lots (3,156 pigs) from a Colombian commercial slaughterhouse were studied. A multivariate logistic regression was used to identify the risk factors prior to slaughter. The pork quality was described as a binomial response (1: normal meat, 2: PSE condition). The incidence of PSE was 5.8%. The results indicate that weight, time of stay in the slaughter house and the presence of skin bruising increase the risk of PSE condition (p < 0.05). A downtime from 12.1 to 36 hours at the slaughterhouse increased the incidence of PSE condition from 4.3 to 9.9 times compared to downtime periods between 4 and 12 hours. Besides, the weight of pigs is a risk factor which increased the incidence of PSE condition (p < 0.05). However, the transport time was not related to low pH values.
References
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11. Varón-Álvarez LJ, Romero MH, Sánchez JA. Caracterización de las contusiones e identificación de factores de riesgo durante el manejo presacrificio de cerdos comerciales. Arch Med Vet 2014; 46:151-159.
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13. Fitzgerald RF, Stalder KJ, Matthews JO, Schultz Kaster CM, Johnson AK. Factors associated with fatigued, injured, and dead pig frequency during transport and lairage at a commercial abattoir. J Anim Sci 2009; 87:1156-1166.
14. Ritter MJ, Ellis M, Brinkmann J, DeDecker JM, Keffaber KK, Kocher ME, et al. Effect of floor space during transport of market-weight pigs on the incidence of transport losses at the packing plant and the relationships between transport conditions and losses. J Anim Sci 2006; 84:2856-2864.
15. Van de Perre V, Permentier L, De Bie S, Verbeke G, Geers R. Effect of unloading, lairage, pig handling, stunning and season on pH of pork. Meat Sci 2010; 86:931-937.
16. Romero MH, Uribe-Velásquez LF, Sánchez JA, Miranda de-la Lama G. Risk factors influencing bruising and high muscle pH in Colombian cattle carcasses due to transport and pre-slaughter operations. Meat Sci 2013; 95:256-263.
17. Warriss PD, Brown SN, Knowles TG, Edwards JE, Kettlewell PJ, Guise HJ. The effect of stocking density in transit on the carcass quality and welfare of slaughter pigs: 2. Results from the analysis of blood and meat samples. Meat Sci 1998; 50(4):447-456.
18. Leheska JM, Wulf DM, Maddock RJ. Effects of fasting and transportation on pork quality development and extend of postmortem metabolism. J Anim Sci 2003; 81:3194-3202.
19. Hambrecht E, Eissen JJ, Newman DJ, Smits CHM, den Hartog LA, Verstegen MWA. Negative effects of stress immediately before slaughter on pork quality are aggravated by suboptimal transport and lairage conditions, J Anim Sci 2005; 83:440-448.
20. Nanni Costa L, Lo Fiego DP, Dall’Olio S, Davoli R, Russo V. Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs with different halothane genotypes. Meat Sci 2002; 61:41-47.
21. Zhen S, Liu Y, Li X, Ge K, Chen H, Li C, Ren F. Effects of lairage time on welfare indicators, energy metabolism and meat quality of pigs in Beijing. Meat Sci 2013; 93:287-291.
22. Channon HA, Payne AM, Warner RD. Comparison of CO2 with manual electrical stunning (50 Hz) of pigs on carcass and meat quality. Meat Sci 2002; 60:63-68.
23. European Food Safety Authority. Welfare aspects of the main systems of stunning and killing the main commercial species of animals. EFSA J 2004; 45:1-29.
24. Correa JA, Torrey S, Devillers N, Laforest JP, Gonyou HW, Faucitano L. Effects of different moving devices at loading on stress response and meat quality in pigs. J Anim Sci 2010; 88:4086-4093.
25. Turner SP, Farnworth JM, White IMS, Brotherstone S, Mendl M, Knap P, et al. The accumulation of skin lesions and their use as a predictor of individual aggressiveness in pigs. Appli Anim Behav Sci 2006; 96:245-259.
26. Alarcón-Rojo AD, Gamboa-Alvarado JG, Rodríguez-Alameida FA, Grado-Ahuir JA, Janacua-Vidales H. Efecto de variables críticas del sacrificio sobre las propiedades fisicoquímicas de la carne de cerdo. Rev Mex de Cienc Pecuarias 2006; 44(1):53-66.
2. Castrillón WE, Fernández JA, Restrepo LF. Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdo. Rev Colom Cienc Pecua 2007; 20:327-338.
3. Barbut S, Sosnicki AA, Lonergan SM, Knapp T, Ciobanu DC, Gatcliffe LJ, et al. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat. Meat Sci 2008; 79:46-63.
4. O’Neil DJ, Lynchb PB, Troyc DJ, Bluckleya DJ, Kerrya JP. Influence of the time of the year on the incidence of PSE meat and DFD in Irish pig meat. Meat Sci 2003; 64:105-111.
5. Gispert M, Faucitano L, Oliver MA, Guàrdia MD, Coll A, Siggens K, et al. A survey of pre-slaughter conditions, halothane gene frequency, and carcass and meat quality in five Spanish pig commercial abattoirs. Meat Sci 2000; 55:97-106.
6. Guàrdia MD, Estany J, Balasch S, Oliver MA, Gisper MT, Diestre A. Risk assessment of skin damage due to pre-slaughter conditions and RYR1 gene in pigs. Meat Sci 2009; 81:745-751.
7. Decreto 1500 de 2007, Reglamento técnico del Sistema Oficial de Inspección, Vigilancia y Control de la Carne, Productos Cárnicos Comestibles y Derivados cárnicos, requisitos sanitarios y de inocuidad que se deben cumplir en su producción primaria, beneficio, desposte, desprese, procesamiento, almacenamiento, transporte, comercialización, expendio, importación o exportación. Boletín Oficial del Estado, número 46.618. Mayo 4 de 2007.
8. Resolución 00240, Requisitos sanitarios para el funcionamiento de las plantas de beneficio animal de las especies bovina, bufalina y porcina. Boletín Oficial del Estado, número 48.699. Febrero 9 de 2013.
9. Resolución 2640 de 2007, Condiciones sanitarias y de inocuidad en la producción primaria de ganado porcino destinado al sacrificio para consumo humano. Boletín Oficial del Estado, número 46.768. Octubre 1 de 2007.
10. Dalla Costa OA, Faucitano L, Coldebell A, Ludke JV, Peloso JV, Roza D, Paranhos da Costa MJR. Effects of the season of the year, truck type and location on truck on skin bruises and meat quality in pigs. Lives Sci 2007; 107(1):29-36.
11. Varón-Álvarez LJ, Romero MH, Sánchez JA. Caracterización de las contusiones e identificación de factores de riesgo durante el manejo presacrificio de cerdos comerciales. Arch Med Vet 2014; 46:151-159.
12. Frisby J, Raftery D, Kerry JP, Diamond D. Development of an autonomous, wireless pH and temperature sensing system for monitoring pig meat quality. Meat Sci 2005; 70:329-336.
13. Fitzgerald RF, Stalder KJ, Matthews JO, Schultz Kaster CM, Johnson AK. Factors associated with fatigued, injured, and dead pig frequency during transport and lairage at a commercial abattoir. J Anim Sci 2009; 87:1156-1166.
14. Ritter MJ, Ellis M, Brinkmann J, DeDecker JM, Keffaber KK, Kocher ME, et al. Effect of floor space during transport of market-weight pigs on the incidence of transport losses at the packing plant and the relationships between transport conditions and losses. J Anim Sci 2006; 84:2856-2864.
15. Van de Perre V, Permentier L, De Bie S, Verbeke G, Geers R. Effect of unloading, lairage, pig handling, stunning and season on pH of pork. Meat Sci 2010; 86:931-937.
16. Romero MH, Uribe-Velásquez LF, Sánchez JA, Miranda de-la Lama G. Risk factors influencing bruising and high muscle pH in Colombian cattle carcasses due to transport and pre-slaughter operations. Meat Sci 2013; 95:256-263.
17. Warriss PD, Brown SN, Knowles TG, Edwards JE, Kettlewell PJ, Guise HJ. The effect of stocking density in transit on the carcass quality and welfare of slaughter pigs: 2. Results from the analysis of blood and meat samples. Meat Sci 1998; 50(4):447-456.
18. Leheska JM, Wulf DM, Maddock RJ. Effects of fasting and transportation on pork quality development and extend of postmortem metabolism. J Anim Sci 2003; 81:3194-3202.
19. Hambrecht E, Eissen JJ, Newman DJ, Smits CHM, den Hartog LA, Verstegen MWA. Negative effects of stress immediately before slaughter on pork quality are aggravated by suboptimal transport and lairage conditions, J Anim Sci 2005; 83:440-448.
20. Nanni Costa L, Lo Fiego DP, Dall’Olio S, Davoli R, Russo V. Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs with different halothane genotypes. Meat Sci 2002; 61:41-47.
21. Zhen S, Liu Y, Li X, Ge K, Chen H, Li C, Ren F. Effects of lairage time on welfare indicators, energy metabolism and meat quality of pigs in Beijing. Meat Sci 2013; 93:287-291.
22. Channon HA, Payne AM, Warner RD. Comparison of CO2 with manual electrical stunning (50 Hz) of pigs on carcass and meat quality. Meat Sci 2002; 60:63-68.
23. European Food Safety Authority. Welfare aspects of the main systems of stunning and killing the main commercial species of animals. EFSA J 2004; 45:1-29.
24. Correa JA, Torrey S, Devillers N, Laforest JP, Gonyou HW, Faucitano L. Effects of different moving devices at loading on stress response and meat quality in pigs. J Anim Sci 2010; 88:4086-4093.
25. Turner SP, Farnworth JM, White IMS, Brotherstone S, Mendl M, Knap P, et al. The accumulation of skin lesions and their use as a predictor of individual aggressiveness in pigs. Appli Anim Behav Sci 2006; 96:245-259.
26. Alarcón-Rojo AD, Gamboa-Alvarado JG, Rodríguez-Alameida FA, Grado-Ahuir JA, Janacua-Vidales H. Efecto de variables críticas del sacrificio sobre las propiedades fisicoquímicas de la carne de cerdo. Rev Mex de Cienc Pecuarias 2006; 44(1):53-66.
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