Trevisan Laura, Brum Juliana S
Universidade Federal do Paraná, Setor de Ciências Agrárias, Departamento de Medicina Veterinaria, Laboratorio de Diagnostico das Doencas dos Suinos, Rua dos Funcionarios, 1357, Cabral, 80035-050 Curitiba, PR, Brazil.
An Acad Bras Cienc. 2020 Oct 23;92(3):e20190086. doi: 10.1590/0001-3765202020190086. eCollection 2020.
The incidence of PSE (pale, soft and exudative) pork meat is directly influenced by pre-slaughter handling of animals, compromising meat quality and resulting in economic losses for industry. Considering management, the main extrinsic stress factors are: the pre-slaughter rest time in lairage, the total fasting time and at farm and the transport time. To evaluate the effects of these factors on PSE meat incidence, pH of 1038 carcasses was measured at 45 minutes post mortem (pH45) in a pig slaughterhouse in Paraná, Brazil. Carcasses with pH45≤5.8 were classified as PSE, and those with pH45>5.8 as normal. In order to verify if the factors influence PSE meat appearance, it was divided into categories according to it duration, and according to the number of animals evaluated in each category, the PSE meat frequency was estimated, and which time intervals obtained the lower incidence of the change. The total incidence of PSE carcasses was 19.17%. The periods of rest in lairage, total fasting, fasting at farm and transport that minimized the occurrence of PSE meat were from 04h01 to seven hours, from 14h01 to 17h00, from 03h01 to five hours, and from 02h01 to three hours, respectively.
PSE（苍白、柔软、渗水）猪肉的发生率直接受动物宰前处理的影响，这会损害肉质并给行业带来经济损失。从管理角度来看，主要的外在应激因素包括：在待宰栏的宰前休息时间、在农场和运输过程中的总禁食时间以及运输时间。为评估这些因素对PSE肉发生率的影响，在巴西巴拉那州的一家生猪屠宰场，于宰后45分钟（pH45）测量了1038头猪胴体的pH值。pH45≤5.8的胴体被归类为PSE，pH45>5.8的则为正常。为验证这些因素是否影响PSE肉的出现，根据其持续时间进行分类，并根据每类中评估的动物数量，估算PSE肉的频率，以及确定哪些时间间隔PSE肉发生率较低。PSE胴体的总发生率为19.17%。使PSE肉发生率降至最低的待宰栏休息时间、总禁食时间、农场禁食时间和运输时间分别为4小时01分至7小时、14小时01分至17小时00分、3小时01分至5小时以及2小时01分至3小时。
