Incidência de carnes PSE (Pale, Soft and Exudatixe) e DFD (Dark, Firm and Dry) em lombo (Longissimus dorsi) de matrizes suínas de descarte

Abstract

Over the last few years we have given special attention to the excessive intake of calories and fat, mostly for health reasons but also for aesthetic reasons, continually increasing demand for foods with reduced fat content. However, this need for modifications in the creation processes involved changes in the physical features and in muscle metabolism, rendering the animals more susceptible to stress generating problems in the final product, such as PSE and DFD meat. Thus, the aim of this study was to investigate the occurrence of meat PSE and DFD in breeding sow disposal in southwestern refrigerator Paraná. The analyzes made were pH and color 24 hours after killing, observing 89 sirloin samples (Longissimus dorsi) in triplicate. Data were analyzed by ANOVA Tukey test analysis (95% confidence) (STATISTICA, 1995). It was observed a 23% incidence of DFD meat, 14% PSE meat and 63% characterized as normal meat. The DFD meat showed an average pH of 6,00, PSE pH 5,59 and pH 5,78 regular meat. Negative correlation was observed (R = -0,71, p ≤ 0,05) between the L* and pH value and a positive correlation between b* and L* (R = 0,39, p ≤ 0,05). The incidence of DFD and PSE meat were high requiring the awareness of the importance of refrigerators management controls pre and post-slaughter in the incidence of these meats.