Resumo

VIMISO, P.  e  MUCHENJE, V.. A survey on the effect of transport method on bruises, pH and colour of meat from cattle slaughtered at a South African commercial abattoir. S. Afr. j. anim. sci. [online]. 2013, vol.43, n.1, pp.105-111. ISSN 2221-4062.

In this study the effect of transport method on bruising, ultimate pH (pH_u) and colour of beef (L* = lightness, a* = redness and b* = yellowness) was determined. Cattle transported directly from farms had the highest bruise scores, pHu and the lowest L* values. There were significant correlations between pHu and L*, a* and b* values, (r = -0.45, r = -0.59 and -0.55, respectively), pH_u and bruise score (r = 0.34), and L* and bruise score (r = -0.24). There were positive relationships between transport distance and pH_u and between distance and bruise score, while the relationship between L* and distance was negative. Percentage of bruised carcasses varied with method of transport: Group 1, 41.1%; Group 2, 63.1% and Group 3, 51.1%. Transport method affected bruising, pH_u and colour of beef.

Palavras-chave : Bruise score; ultimate pH; DFD meat; animal welfare; pre-slaughter stress.

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