Ciencias Agropecuarias

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Author: search.filters.author.Velasco Ayala, Hendry BladimirSubject: search.filters.subject.ANTE-MORTEM

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    Evaluación de la calidad de canal bovina y su relación con el manejo ante-mortem en EP – FYPROCAI
    (2024-08) Velasco Ayala, Hendry Bladimir; Burgos Mayorga, Ana Rafaela
    The objective of the present investigation was to determine the effect of ante-mortem handling on the characteristics of beef. 278 cattle slaughtered in the EP-FYPROCAI company were evaluated trough daily observations during the months of April and May 2024. The animals were observed from their arrival, they were identified with a code and followed throughout the slaughter process until storage of carcasses. The following variables were taken: live weight, rest area, fasting time, water quality, phenotypic characteristics, live weight, number of falls, vocalizations, use of electric prod, hits with forbidden objects, stunning with a captive bolt, time of stunning to bleeding, pH (45 minutes, 6, 12, and 24 hours), temperature (45 minutes and 12 hours), color was evaluated based on a colorimetry scale, conformation of the carcass based on conformation grades 1-4, carcass weight, and carcass yield was calculated based on live weight and carcass weight data. The results showed that the fasting time was correct, however, the handling trough facilities presented failures due to hits with forbidden objects and excessive use of electric prod, but the number of falls was within the accepted parameter. Sixty nine percent of animals received a correct stunning; 58% had a time of stunning to bleeding of 2-3 minutes; pH at 45 minutes postmortem was 6.93, followed by 6.13 at 6 hours, continuing at 12 hours with a decrease in pH to 5.89, and at 24 hours with a pH of 5.73; 80% of carcasses were considered normal, while 18% of carcasses were considered DFD, and 2% were considered PSE meat. Mean of temperature at 45 minutes was of 31.09°C, while, at 12 hours reached 12.25°C, and at 24 hours reached a temperature of 7.37°C. Sixty six percent of the carcasses were in good conformation. These results reflected that, there was a relationship between ante-mortem variables and the quality of the carcass, therefore, ante-mortem handling did influence the quality of the meat.