Prevalencia de carnes PSE (pálidas, suaves y exudativas) y DFD (oscuras, firmes y secas) en canales bovinas y porcinas del Centro de Faenamiento del cantón Cuenca

Abstract

Bearing in mind that meat quality has become more relevant for producers and consumers, it is important to determine the presence of PSE and DFD meat, which are the main quality defects that fail the meat industry. These reduce consumer acceptability, shelf life and meat yield; which directly affects profits. Breed, sex, species, handling of animals before and after slaughter are among the main predisposing factors that contribute to PSE and DFD in meats; these conditions are described in relation to the characteristics of normal meat and to the pH at a specific time after slaughter. The PSE condition is found predominantly in pigs, while the DFD condition occurs in all species. The objective of this study was to evaluate the prevalence of PSE and DFD meats in pig and cattle carcasses; for which pH and temperature samples were taken at 45 minutes and 24 hours post-mortem from 510 animals that arrived at the Cuenca Benefit Center (EMURPLAG-EP). Among the variables that are evaluated we have age, race and sex; the most relevant being age and sex, resulting in a prevalence of DFD meat in cattle with 55.00% at 45 minutes and in pigs the prevalence of PSE meats with 30.52% at 45 minutes post mortem and a prevalence of 20.08% at 24 hours post mortem. Finally, the results obtained are not closely related to the variables studied, so it is considered that other extrinsic factors such as antemortem stress are mainly involved.