Efeito do jejum e distância de transporte sobre qualidade da carne de perus

Abstract

Brazil is one of the main producer and exporter of turkey meat, but the demand with quality is a requirement increasingly charged by the external market. The meat quality can be affected by a poor pre-slaughter operations affecting animal welfare. The aim of this study was to evaluate the effect of the transport distance and time of birds fasting. The study were conducted a slaughter located in the southwest of Paraná. A complete 3x2 factorial experiment was organized, and the factors evaluated were the distance to the slaughter (0 - 29 km, 30 to 69 km and over 70 km) and the fasting time from the withdrawal of feed time to the slaughtering time (Up to 10 hours and over 10 hours), totaling 6 combinations with two replicates. Qualitative evaluations of hematomas and fractures and quantitative pH, color (L *, a * and b *), water retention capacity, and shear force and Microbiological evaluations to compare the incidence of Coliforms at 45 ° C, mesophilic aerobes and Salmonellassp in turkey breast were performed. In the analysis of carcasses for hematomas and fractures, there were no significant effects of fasting time or transport distance factors (p> 0.05), as did a quantitative physicochemical analysis. Only the transport distance factor had a significant effect on pH (p = 0.040) and CRA (p = 0.035). In the multivariate analysis of main components, the formation of groups related to the distance bands was verified. It was observed that the luminosity (L *) was negatively correlated with the Water Hold Capacity (r = -0.946), pH (r = -0.835) and wing hematoma (r = -0.912). Finally, a tendency has been noted that the quality of turkey meat is affected by distance between producer and industry which causes technological problems. However, it is recommended to improve the pre-slaughter operations handling to reduce the economic impacts of the transport distance that can result in economical losses of matter without the established quality standards quality standards Quality of the final product.