Qualidade da carne de suínos submetidos a diferentes métodos de insensibilização no abate

Abstract

The main methods used to induce unconsciousness in pigs prior to slaughter are gas numbing (carbon dioxide) and electrocution. Both systems may impact the quality of pork. In this way, it is important to know how much they influence, so that industries combine the specific demands of animal welfare with management for the smallest losses. This study was carried out to evaluate the different methods of desensitization in pork quality. A total of 172 pigs, of the same origin and commercial line, with an approximate age of 180 days, and average live weight of 125 kg, were distributed in a completely randomized design in two treatments: desensitization by carbon dioxide and by electrocution. After slaughter, samples of the Longissimus lumborum (LL), the following meat quality parameters were evaluated: pH 45, pH 24, color (L *, a * and b *), total pigments, drip water loss, thawing and cooking, lipid oxidation, myofibrillar fragmentation index, presence of PSE and DFD. The percentage of carcass and viscera convictions was evaluated by sanitary inspection (859,375 pork), as well as the financial losses in condemnation of the same. There was no effect (P>0,05) of the method of stunning on the pH 24, net loss by dripping and thawing, lipid oxidation, myofibrillar fragmentation index, shear force and meat incidence PSE/DFD. The Longissimus lumborum of pigs stunned by electrocution presented higher values of L* (P<0,05), greater loss of cooking liquid (P<0,001) and lower value of pH 45 (P<0,05) in relation to those submitted to gas desensitization. Pigs stunned with CO2 received a lower conviction for fracture/contusion in the carcass (P<0,05) and congestion in liver and kidneys (P <0,05), providing minors losses to industry. It can be concluded that CO2 desensitization can provide benefits in relation to carcass quality and meat compared to electrocution reducing the losses caused to the due to partial convictions.