Banca de DEFESA: NATALIA GOMES LACERDA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : NATALIA GOMES LACERDA
DATA : 19/02/2019
HORA: 08:00
LOCAL: Sala de videoconferência - UFRA/Parauapebas
TÍTULO:

Time of pre-slaughter road transport on qualitative characteristics of beef and veal

PALAVRAS-CHAVES:

Acceptability, flesh color, pH

PÁGINAS: 45
GRANDE ÁREA: Ciências Agrárias
ÁREA: Zootecnia
SUBÁREA: Produção Animal
ESPECIALIDADE: Manejo de Animais
RESUMO:

The quality of the meat can be influenced by several factors, among them the pre-slaughter management. The transport of animals is an inevitable step and is a source of stress for animals, and may have consequences on the quality of the meat. In this sense, the objective of this work was to evaluate the effect of different times of pre-slaughter road transport on the carcass quality and meat acceptability of uncastrated male bovines. Fifteen farms were selected according to the estimated time of trip to the frigorifico, and three animals from each farm, totaling forty five animals for the study. The experiment was conducted in a completely randomized design, with three treatments and fifteen replicates per treatment, distributed as follows: 1 - short road transport time: up to 2 hours; average road transport time: 2 to 4 hours; Long road transport time: 4 to 6 hours. The transportation time was obtained by the difference between the time of shipment on the farm and the time of the arrival in the refrigerator. The animals were slaughtered, and for the qualitative evaluations of the meat a sample of the Longissimus dorsi muscle was taken between the 12th and 13th ribs. No effect of the transport time on Ph0h, pH24h, carcass temperature, warm carcass weight and subcutaneous fat thickness (p> 0.05) was observed, likewise no difference was observed in the pH decline between the time after of slaughter up to 24 hours post mortem (P = 0.0973). Road transport time did not influence any meat quality characteristics. There was a mean linear correlation between the final carcass temperature and the distance traveled (P = 0.0175), where as the distance traveled increased the carcass temperature was increased. For the attributes flavor and softness the panelists assigned a higher score for the animals of the medium duration transport treatment. It is concluded that up to 6 hours of pre-slaughter road transport time does not affect qualitative characteristics of the meat.

MEMBROS DA BANCA:
Interno - 1839209 - DAIANY IRIS GOMES
Externo à Instituição - ELIAS SAN VITO - UNESP
Interno - 1354679 - KALIANDRA SOUZA ALVES
Externo ao Programa - 1067653 - PERLON MAIA DOS SANTOS
Externo ao Programa - 1143911 - RAYLON PEREIRA MACIEL