scholarly journals Fatores do bem-estar animal relacionados ao padrão da carne bovina: uma revisão

2021 ◽  
Vol 10 (16) ◽  
pp. e330101623847
Author(s):  
Matheus Campos Castro ◽  
Eloize Silva Alves ◽  
Bruno Henrique Figueiredo Saqueti ◽  
Jéssica Souza Alves ◽  
Joice Camila Martins Costa ◽  
...  
Keyword(s):  
Animal Welfare ◽  
Meat Quality ◽  
Rigor Mortis ◽  
Beef Meat

O presente estudo tem como objetivo fornecer uma compreensão sobre a relação das condições do bem-estar animal antecedentes ao abate à qualidade da carne baseada em uma revisão bibliográfica. Para isso foi realizado uma busca na literatura utilizando as seguintes palavras-chaves: Welfare, Animal Welfare, Pre-slaughter, Beef, Meat Quality. A partir do início do século XXI foi possível observar um crescente aumento de pesquisas pertencentes ao tema, isso acontece devido ao fato de que cada vez mais o bem-estar animal está relacionado ao estresse do animal, metabolismo durante o rigor mortis – responsável pela conversão do tecido muscular em carne de consumo, assim consequentemente os consumidores finais estão cada vez mais exigentes em relação a isso. No pós-abate de bovinos, podem surgir defeitos da qualidade da carne, denominadas como PSE (pálido, mole, exsudativo) e DFD (escuro, duro, seco), associados a um pH anormal da carne. O bem-estar animal está intimamente ligado desde a criação dos animais até a etapa de pré-abate da carne. A partir do estudo realizado, pode-se definir a necessidade de novas pesquisas que avaliem métodos de prevenção de estresse durante ao pré-abate.

scholarly journals Animal welfare during transport and slaughter of beef cattle

2021 ◽  
Author(s):  
Jair Castro de Jesús ◽  
María E. Ortega-Cerrilla ◽  
José G. Herrera-Haro ◽  
Aleida S. Hernández-Cazares ◽  
Julio M. Ayala-Rodríguez
Keyword(s):  
Beef Cattle ◽  
Animal Welfare ◽  
Travel Time ◽  
Meat Quality ◽  
Beef Meat ◽  
Time Stress ◽  
Welfare Issue ◽  
Welfare Quality ◽  
The Way

Objective: To review how transport and stunning of cattle affect animal welfare. Approach: During the transport of beef cattle to slaughter plants, several factors affect animal welfare, such as travel time, stress, and load density. Additionally, the correct stunning of cattle helps comply with the animal welfare guidelines established by different protocols such as Welfare Quality®. Study limitations/Implications: Meat quality is affected by several factors, being of utmost importance the way animals are transported to the slaughterhouse, and they are stunned. Therefore, it is critical to perform these stages properly to obtain good quality meat; besides, it is a welfare issue. Conclusions: It is critical to comply with transport and slaughter procedures that guarantee good beef meat quality and ensure animal welfare to avoid stress in cattle as possible.

Relationships between meat quality or composition and animal performance in double muscled Belgian Blue bulls

1998 ◽  
Vol 1998 ◽  
pp. 15-15
Author(s):  
V. Minet ◽  
A. Clinquart ◽  
J.L. Hornick ◽  
C. Van Eenaeme ◽  
M. Evrard ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Meat Quality ◽  
Quality Characteristics ◽  
Animal Performance ◽  
Beef Meat ◽  
Meat Composition

As far as consumers are concerned, the major quality characteristics of beef meat are an attracting color and tenderness (Smulders et al., 1991). The chemical composition - protein, fat and fatty acids contents mainly - is of importance for the dietitian. These parameters are influenced to a large extent by the management - diet and environment - of the fattening animals. The aim of the present paper is to relate some parameters of meat quality and meat composition with animal performance in growing fattening bulls.

The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices

Meat Science ◽  
2004 ◽  
Vol 66 (4) ◽  
pp. 925-932 ◽  
Author(s):  
C Sañudo ◽  
E.S Macie ◽  
J.L Olleta ◽  
M Villarroel ◽  
B Panea ◽  
...  
Keyword(s):  
Meat Quality ◽  
Ageing Time ◽  
Slaughter Weight ◽  
Beef Meat ◽  
Breed Type

Can the monitoring of animal welfare parameters predict pork meat quality variation through the supply chain (from farm to slaughter)?1

2016 ◽  
Vol 94 (1) ◽  
pp. 359-376 ◽  
Author(s):  
L. M. Rocha ◽  
A. Velarde ◽  
A. Dalmau ◽  
L. Saucier ◽  
L. Faucitano
Keyword(s):  
Supply Chain ◽  
Animal Welfare ◽  
Meat Quality ◽  
Pork Meat ◽  
Quality Variation

Meat Quality Characteristics of Pigs from Animal Welfare Certified Farm

2020 ◽  
Vol 31 (1) ◽  
pp. 32-44
Author(s):  
Seong-Yun Lee ◽  
◽  
Mahabbat Ali ◽  
Ji-Young Park ◽  
Jong-Hyun Jung ◽  
...  
Keyword(s):  
Animal Welfare ◽  
Meat Quality ◽  
Quality Characteristics

scholarly journals Strategies to promote farm animal welfare in Latin America and their effects on carcass and meat quality traits

Meat Science ◽  
2012 ◽  
Vol 92 (3) ◽  
pp. 221-226 ◽  
Author(s):  
Mateus J.R. Paranhos da Costa ◽  
Stella M. Huertas ◽  
Carmen Gallo ◽  
Osmar A. Dalla Costa
Keyword(s):  
Latin America ◽  
Animal Welfare ◽  
Meat Quality ◽  
Farm Animal ◽  
Quality Traits ◽  
Farm Animal Welfare ◽  
Meat Quality Traits

scholarly journals Win–win strategies for high beef quality, consumer satisfaction, and farm efficiency, low environmental impacts and improved animal welfare

2014 ◽  
Vol 54 (10) ◽  
pp. 1537 ◽  
Author(s):  
J. F. Hocquette ◽  
R. Botreau ◽  
I. Legrand ◽  
R. Polkinghorne ◽  
D. W. Pethick ◽  
...  
Keyword(s):  
Supply Chain ◽  
Animal Welfare ◽  
Environmental Impacts ◽  
Meat Quality ◽  
Environmental Issues ◽  
Global Evaluation ◽  
Beef Quality ◽  
Advantages And Disadvantages ◽  
Gene And Protein Expression ◽  
Consumer Dissatisfaction

Meat quality includes intrinsic qualities (the characteristics of the product itself) and extrinsic qualities (e.g. animal health and welfare, environmental impacts, price). There is still a high level of variability in beef palatability, which induces consumer dissatisfaction. We also observe a general trend towards an increasing importance of healthiness and safety (intrinsic) and environmental issues and animal welfare (extrinsic). Most grading systems describe carcasses using only animal traits (e.g. weight, conformation, fatness, animal age and sex). In North American and Asian countries, emphasis has been put on maturity and marbling. The European system is mainly based on yield estimation. The Meat Standards Australia grading scheme, which predicts beef palatability for each cut, proved to be effective in predicting beef palatability in many other countries. Some genetic markers are available to improve beef quality. In addition, gene and protein expression profiling of the bovine muscle revealed that the expression level of many genes and the abundance of many proteins may be potential indicators of muscle mass, tenderness, flavour or marbling of meat. The integration of all these parameters is likely to predict better beef palatability. The integration of extrinsic qualities in the prediction model increases the difficulty of achieving a global evaluation of overall meat quality. For instance, with respect to environmental issues, each feeding system has its own advantages and disadvantages. Despite this, win–win strategies have been identified. For example, animals that were less stressed at slaughter also produced more tender meat, and in some studies the most economically efficient farms had the lowest environmental impact. In other cases, there are trade-offs among and between intrinsic and extrinsic qualities. In any case, the combination of the different integrative approaches appears promising to improve the prediction of overall beef quality. A relevant combination of indicators related to sensory and nutritional quality, social and environmental considerations (such as e.g. carbon footprint, animal welfare, grassland biodiversity, rural development) and economic efficiency (income of farmers and of other stakeholders of the supply chain, etc.) will allow the prediction of the overall quality of beef mainly for consumers but also for any stakeholder in the supply chain.

scholarly journals Analysis of Stress Indicators for Evaluation of Animal Welfare and Meat Quality in Traditional and Jewish Slaughtering

Animals ◽  
2018 ◽  
Vol 8 (4) ◽  
pp. 43 ◽  
Author(s):  
Giancarlo Bozzo ◽  
Roberta Barrasso ◽  
Patrizia Marchetti ◽  
Rocco Roma ◽  
Giorgio Samoilis ◽  
...  
Keyword(s):  
Animal Welfare ◽  
Meat Quality ◽  
Stress Indicators
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