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Bem estar animal em suínos e efeitos em alguns parâmetros da segurança e qualidade da carne
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Abstract(s)
O presente estudo realizou-se durante vinte sessões, e teve como objectivo a análise do efeito de alguns parâmetros de bem-estar animal em alguns indicadores de qualidade e segurança da carne. Nos parâmetros referentes ao bem-estar animal, foram estudados: a duração e densidade animal no transporte, a duração do tempo de jejum e do tempo de espera, a densidade animal na abegoaria, a vocalização, as características do atordoamento e o tempo entre o atordoamento e sangria. A qualidade e segurança da carne foram avaliadas através da medição do valor de pH no músculo Longissimus dorsi-ld (240 min após abate) e através da realização de análises microbiológicas. As análises microbiológicas foram efectuadas, em cinco sessões, através de zaragatoas às superfícies do animal vivo, da abegoaria, do parque de atordoamento e análises da superfície da carcaça e de amostras de carne resultante. Devido ao facto de alguns dos resultados não possibilitarem o estabelecimento uma relação entre todos os parâmetros analisados, conclui-se que seria necessário que o estudo abrangesse um maior número de amostragens e que, em todas elas, fossem realizadas análises microbiológicas. Apesar do número reduzido de casos em que houve controlo microbiológico, o presente estudo permitiu verificar que existem factores relativos ao bem-estar animal que influenciam a qualidade e a segurança da carne. Observou-se que para valores de pH elevados (carne tipo DFD); e valores baixos de pH baixos (carnes tipo PSE), a contagem de microrganismos aeróbios a 30ºC foi superior.
This study was conducted for twenty sessions, and aimed to analyse the effect of some parameters of animal welfare in some indicators of quality and safety of meat. In the parameters related to animal werlfare, was studied the duration of carriage, stocking density, the length of time of fasting and waiting time, the stocking density in lairage, vocalization, features stunning and the time between stunning and bleeding. The quality and safety of meat has been evaluated by measuring the pH in the Longissimus dorsi –ld (240 minutes after slaughter) and through the executation of microbiological analysis. Microbiological analysis was carried out in five sessions, through to the surface swabs of the living animal, parks of lairage, stunning park, carcass and analysis of samples of meat. Given some of the results did not allow one to establish a relationship between all parameters studied, concluded that the study would need to cover a larger number of samples, and all of them were submitted to microbiological analysis. Although the low number of cases which microbiological control test, this study enabled to confirm that are factors associated with animal welfare that influence the quality and the safety of meat. Was observed that for high pH values (DFD type meat) and low pH values (meat type PSE), the count of aerobic microorganisms at 30º C was higher.
This study was conducted for twenty sessions, and aimed to analyse the effect of some parameters of animal welfare in some indicators of quality and safety of meat. In the parameters related to animal werlfare, was studied the duration of carriage, stocking density, the length of time of fasting and waiting time, the stocking density in lairage, vocalization, features stunning and the time between stunning and bleeding. The quality and safety of meat has been evaluated by measuring the pH in the Longissimus dorsi –ld (240 minutes after slaughter) and through the executation of microbiological analysis. Microbiological analysis was carried out in five sessions, through to the surface swabs of the living animal, parks of lairage, stunning park, carcass and analysis of samples of meat. Given some of the results did not allow one to establish a relationship between all parameters studied, concluded that the study would need to cover a larger number of samples, and all of them were submitted to microbiological analysis. Although the low number of cases which microbiological control test, this study enabled to confirm that are factors associated with animal welfare that influence the quality and the safety of meat. Was observed that for high pH values (DFD type meat) and low pH values (meat type PSE), the count of aerobic microorganisms at 30º C was higher.
Description
Dissertação de mestrado em Sistemas de Prevenção e Controlo Alimentar, apresentada na Escola Superior Agrária de Santarém, Instituto Politécnico de Santarém
Keywords
Suíno Bem-estar animal Carne de porco Qualidade da carne pH Microrganismo Contaminação Swine Animal welfare Pork Meat quality Microorganisms Contamination
Citation
Meliciano, Marta Alexandra Gameiro (2011). Bem estar animal em suínos e efeitos em alguns parâmetros da segurança e qualidade da carne. 110 p. Dissertação de mestrado em Sistemas de Prevenção e Controlo Alimentar, Escola Superior Agrária de Santarém, Instituto Politécnico de Santarém. Disponível em:http://hdl.handle.net/10400.15/1158