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Bem estar animal e as suas implicações na qualidade da carne bovina
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O presente relatório foi elaborado na sequência da realização do estágio curricular no âmbito do Mestrado em Engenharia Agropecuária na unidade industrial Matadouros da Beira Litoral S.A, sediada em Aveiro. O estudo foi realizado em 34 sessões, e teve como objetivo relacionar alguns parâmetros de bem-estar animal com um indicador de qualidade e segurança da carne. Nos parâmetros avaliados referentes ao bem-estar animal foram verificados: duração de viagem, tempo de espera no matadouro, avaliação no encaminhamento dos animais da abegoaria para a box de atordoamento (quedas e escorregamentos, utilização de aparelhos promotores de descargas elétricas, vocalização, evidência de maus tratos e estado de limpeza dos animais), atordoamento, intervalo de tempo entre o atordoamento e a sangria, localização da incisão de sangria, grau de insensibilização na calha de sangria e grau de hematomas na carcaça. A qualidade e segurança da qualidade da carne foi avaliado através da medição do valor do pH no músculo Longissimus dorsi (1 hora após o abate e 24 horas após o abate). O estudo permitiu verificar que os parâmetros relativos ao bem-estar animal avaliados, tiveram influência direta no pH das carcaças influenciando a qualidade e segurança do produto final.
The present report was written after the fulfillment of the curricular internship in the field of the Master in Agricultural Engineering at the industrial unit Matadouros da Beira Litoral S.A, located in Aveiro. The study was conducted in 34 sessions, and aimed to relate some animal welfare parameters as an indicator of meat quality and safety. In the parameters evaluated regarding animal welfare, the following were checked: length of the trip, waiting time at the slaughterhouse, assessment in the forwarding of animals to the stunning box (falls and slips, use of electrical discharge promoting devices, vocalization, evidence of mistreatment, and cleanliness of the animals), stunning, time interval between stunning and bleeding, location of bleeding incision, degree of insensitivity in the bleeding gutter and degree of bruises on the carcass. The quality and safety of the meat quality was evaluated by measuring the pH value in the Longissimus Dorsi muscle (1 hour after slaughter and 24 hours after slaughter). The study allowed us to verify that the evaluated animal welfare parameters had a direct influence on the pH of the carcasses, influencing the quality and safety of the final product.
The present report was written after the fulfillment of the curricular internship in the field of the Master in Agricultural Engineering at the industrial unit Matadouros da Beira Litoral S.A, located in Aveiro. The study was conducted in 34 sessions, and aimed to relate some animal welfare parameters as an indicator of meat quality and safety. In the parameters evaluated regarding animal welfare, the following were checked: length of the trip, waiting time at the slaughterhouse, assessment in the forwarding of animals to the stunning box (falls and slips, use of electrical discharge promoting devices, vocalization, evidence of mistreatment, and cleanliness of the animals), stunning, time interval between stunning and bleeding, location of bleeding incision, degree of insensitivity in the bleeding gutter and degree of bruises on the carcass. The quality and safety of the meat quality was evaluated by measuring the pH value in the Longissimus Dorsi muscle (1 hour after slaughter and 24 hours after slaughter). The study allowed us to verify that the evaluated animal welfare parameters had a direct influence on the pH of the carcasses, influencing the quality and safety of the final product.
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Keywords
Bem-estar animal Carne de bovino Qualidade pH