consequences transportation in meat quality 18042001 fmv transporte animal qualidade carne

8/6/2019 Consequences Transportation in Meat Quality 18042001 FMV transporte animal qualidade carne

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challengechallenge

A n t n io J F R a i m u n d o

HealthyHealthy animalsanimals forfor foodfood productionproduction:: anan EuropeanEuropean perspectiveperspectiveIIIIII IPIP CourseCourse onon Qual ityQuality AssuranceAssurance ofo f MeatMeat ProductsProductsFaculdadeFaculdade dede MedicinaMedicina Veterinria,Veterinria, Lisboa,Lisboa, PortugalPortugal MarchMarch 1818thth,, 20012001

1Consequences of

transportat ion inmeat quality


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Downgrading of meat quality

It is difficult to quantify the losses occurring

during the production of meat, due to a

decrease in meat quality ... i.e. ....

2


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3

I Relevant Factors that decrease meat quality

II Meat quality

III Measurement of meat quality

IV Early post mortempredictors of meat quality

V Meat Quality: Some Results of Transportation


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RelevantFACTORS

that decrease

MEAT QUALITY

4

I

Relevant FACTORS that decrease MEAT QUALITY


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... I f ... attention be given to the animals comfort

and natural disposit ion, it w ill be at once evident

that a pig can be and w ill be fastidious, and in the

exerci se of such fast idiousness there is much profit

to the owner. ....

Food Supply - A Pract ica l Handbook Bruce (1898)

5ATTENTION GIVEN to the ANIMAL

PROFIT to the OWNER


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...... I tI t isis eveneven possiblepossible thatthat thethe latelate prehistoricprehistor ic hunterhunter,, expertexpertonon animalsanimals asas hehe waswas,, maymay havehave learnedlearned fromfrom exper ienceexperience

whatwhat sciencescience waswas laterlater toto confi rm,confirm, thatthat anan animalanimal p lacidp lacid atat thethe

momentmoment of of s laughters laughter providesprovides sweetersweeter meatmeat thanthan oneone thatthat isis

nervousnervous oror exhaustedexhausted.. ......

FoodFood inin HistoryHistory Tannahil lTannahil l ((19881988))

6The Prehistor ic Hunter***


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TRANSPORTATION ACH ALLENGE FOR PIGS?

Our modern breeds of pig have suffered SELECTION for:

large muscle blocks

fast growth

efficient feed conversion and nutrient

partition

Dmmrich (1987)

7


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W hen the w ildw ild boarboar was compared w ith modernmodern breedsbreedsof pig, the modern German Landrace was found to have:

1. muscles w ith a greater distance from the centre to

the nearest blood-vessel

2 . more anaerobic fibres

3 . a relatively smaller heart

Dmmrich (1987)

8


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The least w ell adapted pigs for the stresses* of transport are

those w hich are extreme in those (3 mentioned) effects, for

example those with the halothane-posi tive gene**

But all pigs have serious problems during transport,

wh ich are generally reflected in some impairment of

MEAT QUALITY

Broom (2000)

9


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ch al l en ge

body

psychology*ANIMAL

10


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Homeostasis

St r eSS

Disease

________________

HormonalPhysical

PsychologicalBehavioural

Immunological*

Acute

Chronic

Meat

qualityCharacteristics

11ch al l en ge


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Stress is generally accepted as being relatedwith meat quality

BUT! Th i s i s n ot a l w a ys so

12

e.g. Cold temperatures w ill induce stress,

but, might improve meat quality results


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MORTALITY

a fir st and importan t indicator of st ress, roughness of

preslaughter handl ing and final meat quali ty

STRESS INDICATORS = n

13


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Country YearLosses

(%) Source

UK 1970-72 0,07 Allen et al.Sweden 1976-77 0,13 Fabianssen et al.

Norway 1978 0,13 FroystenThe Netherlands 1976 0,37 Corstiaensen et al.

RESULTS OF THE CHALLENGE

... Radical sport ... Odissey ...!??

MORTALITY in Pigs

14


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Country Genotype Mortality (% )

Denmark SR 0,03

UK SR 0,07

Italy SR 0,10

Netherlands SR 0,16

Portugal M ixed 0,16

Spain Not known 0,22

Belgium SS 0,30

Germany SS 0,50

E. U. - MORTALITY in Pigs 15


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MORTALITY in Different SpeciesWarriss (2000)


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Bloodparameters:

farm

&

slaughter

Odinket al.(1992)

17Stress-resistant pigs


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Stressor

Physiological

indicator () Blood Plasma

Fasting/Food deprivation

glucose1 xfree fatty acids x

glicerol1 xurea1 x

gluthamate

desidrogenase1 x

acetate1, 3 x-hidroxibutirate2 x

18X PYSIOLOGICAL INDICATORS OF STRESS


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Dehydration protein1, 2, 4, 5 x xalbumin2 xosmolarity1, 2, 5

x xhaematocrit

1, 2, 5

Stressor Physiological Blood Plasma

indicator

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Exercise haematocrit1 adrenalin1 x

noradrenalin1 xpotassium1 x - endorphin1 x

lactate1, 2 x xcreatine

kinase1, 2

x xheart rate2

respiratory rate2

Stressor Physiological Blood Plasmaindicator

20


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Motionsickness

cortisol1 x

intestinal

peptide1 x xvasoactive

vasopressin2

Stressor Physiological Blood Plasmaindicator

21


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Fear/alarm...

anxiety incitement

adrenalin1 xnoradrenalin1 x

ACTH1 x

cortisol1, 2 xglucagon 1 xprolactin1 x

- endorphin1 xhaematocrit

2 heart rate2

respiratory rate2

Stressor PhysiologicalBlood Plasmaindicator

22


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Heat/HiperthermiaACTH 1

xcortisol1 x

adrenalinn1 x - endorphin1 x

body temperaturel2 cutaneous

temperature2

Cold noradrenalin1 xcortisol1 x

haematocrit1 body temperature2

cutaneous

tem erature2

Stressor PhysiologicalBlood Plasmaindicator

23


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Some Immunological ind icators of stress 24

Leucotriens Citokins

Linfocites (circulating) Antibody product ion* Helper T Cell activity Citotoxic Cell activity


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Meat quality parameters

can be used as

stress indicators

25


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I t is, therefore, relatively easy to identify the

conditions that promoted stress, but is not easy to

predict them

27CAUSES of stress/CAUSES of stress/ CHALLENGECHALLENGE

and consequent dim inished qualityand consequent dim inished quality

Lister (1981) Few problems are predictable as to

their development/ outcome and most of them

are only recognizable after the event that

originated them as taken place


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Animals

Genetic backgroundCoping ability Fitness

Behavioural

Physiological

Meatquality

Characteristics

MicrobiologicalTechnological

sensorial EatingEthical

28

AnimalsPrevious experience

Health Fitness

Homeostasis

StressDisease

________________HormonalPhysical

PsychologicalBehaviouralImmunological

Animal Filter

~

50%

Adapted/Lambooij (2000)


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29

Halothane Gene - Ryanodine receptor protein*

PSS Porcine Stress Syndrome


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EnvironmentFamiliarity

ClimateDesign

Food and water

HandlingTreatmentAttitude

Homeostasis

StressDisease

________________HormonalPhysical

PsychologicalBehavioural

Immunological

Meatquality

Characteristics

Microbiologicaltechnological

sensorial eatingethical

30

~

50%

Conception/ Genetics


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Conception of production system

.... Avoidance ofOver-simplified environment

Killey (1977)

Conception of an imal/ select ion/ manipulat ion of

genetics/ resistance to disease and predictable

environment/ erradicate halothane gene

(vide Dmmrich (1987) & Broom (2000)

*++***************

ENVIRONMENT andFROM CONCEPTION TO CONSUMPTION

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32

IIMEAT

QUALITYM E A T Q UA L I T Y

MEAT

QUALITYM

EA

T

Q

U

A

L

IT

Y


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WHAT

MEAT QUALITY???

33


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Fresh meat quality

+

Quality of meat forprocessing

Characteristics

Hygienic

MicrobiologicalTechnological

SensorialPalatibility

Eating

NutritionalEthical

Meat Quality means:


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* Groups: ... ... Sensor ial ... Eat ing ... Palatibil ity ...

Physical ...

Technological ... Yield ...Texture ...

Colour stabi lity ... Salt absorpt ion ...

Hygienic ...

Ethical ... Environmental ... Welfare ...

Nutritional ...

35


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sensorialsensorial

characteristicscharacteristics:Apperance (colour, brightness, general aspect*)

36

Tenderness (texture: physical hardness, consistency*)

*firm, soft, hard ...

Juiciness

Flavour


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sensorial Characteristics

Colour (1 objective or 2 subjective measurement)

1. L* a* b* and hue, lightness and chroma

(CIE 1976 or other systems, e.g. Hunter Lab)

2. Colour scales

...

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% WATER

% PIGMENTS* (Myoglobin Haemoglobin)

STATE of PROTEINS*

Colour depends, among others, on:38


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sensorial Characteristics

Texture ... Toughness/ Tenderness

Shear-force values (... maximal)

% IM fat and % Water

Sarcomere Length and Contraction

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Juiciness/Succulence

Water %

Type and % IM fat

sensorial Characteristics 40


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Flavour

o % Water and dilution of moleculeswhich affect the expression of flavour

o IM type and % ...

o Molecules resulting from breakingdown of ATP and protein

o Membrane proteins ...

41sensorial Characteristics


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Technological characteristicsin fresh and processed products

42

- Yield

- Emulsion

- Bind

- Texture (consistency ...)*

- Colour stability

- Hygien ic stability ...


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43III


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44


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?How do we measure meat quality

or Evaluate differences in the expression

of meat quality chracteristics?

45

?How do we diagnose meat quality problems

due to transportation

or ante mortem handling of animals?


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Objectively measuring

meat quali ty parameters

Directly

Subject ively using senses(visual ly, by touching, smel ling ...)

Both: objective and subjective methods


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Relationships betweendifferent meat quality attributes (parameters)

and thesew ith meat quality characteristics

Relationships betweendifferent meat quality characteristics


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3/4 Water and meat qualit y characterist ics

Composition of meat and meatquality characteristics

IMPORTANCE of STATE % of WATER

48

3/ 4 Water and Weight Yield*


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49Composition of meat and meatquality characteristics

IMPORTANCEIMPORTANCE ofof STATESTATE ofof PROTEINSPROTEINS

1/ 5 Protein and meat quali ty character ist ics

1/5 Protein and Weight Y ield*


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Transformation of muscle to meatand antemortem handling

50

Glycogen

Lactate

Adapated/Honikel (1992)


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NORMAL Cell metabolism(anaerobically) continues after death

Glycogen/ energy store

Lactic acid

pH value

51

Contraction

*


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% Glycogen/ energy store

% Lact ic acid

pH value

52UPs + Downs


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53

pH value

and

Interfilament space


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54Interfilament space and WHC


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% Glycogen/ energy

ABNORMAL Ante mortem exercise

long before stunning ... Chronic st ress

Exhaustion* fatigue:

55

pH value [HIGH ULTIMATE pH]

56


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% Glycogen (speed of glycolisation )

ABNORMAL Ante mortem exercise

immediately before stunning ... Accute st ress

pH value speed of pH decrease*)

% Glycogen before death

56

+

Muscle temperature


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Speed of

pH value decrease

Muscle temperature

PROTEIN

DENATURATION

+

=

ABNORMAL

57

58


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Muscle/ meat proteins and quality

DENATURATION afects Protein StructureThis affects:

Interfilament space and % Water

(Weight Yield Texture Juiciness Colour ...)

Protein functional ity:

- Myofibri llar (Bind Emulsion SaltingTexture ...)

- Sarcoplasmic (Pigments Colour ...)

58

59


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ABNORMALAnte mortem exercise/ STIMULATION

immediately before/ near/ bad stunning:

Muscle temperature

MUSCLE CONTRACTION***

59

60


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1. [Might] Sarcomere volume*

% Water

2. sensorial* ... Technologicalcharacteristics*

Sarcomere Length (CONTRACTION) and quali ty

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% WATER&PROTEINSTATES

can be affectedby

transport

63


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WATERas a dilution factor

Transportat ion affects, among others:

Water as a diluter of toughening factors

Water as a modelator of consistency and tex ture in general

Water as a diluter of molecules that affect expression of flavour

Water as a fac il itator of microb iolog ica l and chemical act iv it ies*

Proteins as emulsion agents

Proteins as b inding agents ...

64

Proteins *

structural functionality


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Early post mortem

65IV

INDIRECT MEASUREMENT OF MEAT QUALITY

Making things faster, easier and cheaper

without loosing validity of results ...??!


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Early post mortem predictors of quality

e.g.

I nit ial value of pH (pH i)

Rigor value

Carcass temperature

66

Early post mortem ways of

detecting/ diagnosingdiagnosing ultimateultimateporcine meat qualityporcine meat quality


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Final value of pH (pHu, pH24h ...)**

% Cooking loss

% soluble proteins

Shear force values

Sarcomere length

Microbiological counts

Evaluation of microbio logical metabolism ...

Some ATTRIBUTES of fresh meat quality which can

be measured to study effects of t ransportat ion

Cont

.68


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Based on the results of the measurement of indicatorsind icators of of

meatmeat qua li tyquality we can es tabl ish/define meatmeat qua li tyqual ity defectsdefects or

meat qual ity categor ies

Meat quality categories:

Separation of carcasses or meat portions according

to a combination of the values or expression of

certain meat quality parameters, attributes, or

characteristics ....

69

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PaleSoft

Exudative

Dark

Firm

Dry

70

Wengen (2000)

71


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Incidence of different pork quality categories in a portuguese

slaughterhouse: A surveySantos C. Roseiro L. C. Gonalves H. Melo R. S. (1994) Meat Science, 38, 279-287

Barton-Gade (personal communication)

Category pH CIE L* Exsudate (% )

Extremely PSE pH i > 53 > 5

PSE pH i > 53 > 2

Probably PSE pH i > 2

Normal < 2

DFD pH24

71


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Categorization/EXCEPTIONS

1. Systematization of meat quality into

categories can be/ is tr icky

2. You w ill get carcasses or meat portionswhich do not fit in any of the appointed

categories

3. So, sometimes, authors just correlate

transportation effects w ith meat qualityisolated quali ty parameters


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Kauffman et al. (1992)

Quality categories CIE L*

exsudate

(%)

DNE 2RNE >47475PE >56 >2PEE >56 >5

DNE, dark non-exudative; RNE, reddish non-exudative; PNE, pale non-exudative;DE, dark exudative; RE, red exudative; REE, red extremely exudative;

PE, pale exudative; PEE, pale extremely exudative

Incidence of different pork quality categories in a

portuguese slaughterhouse: A survey (1994)Santos C. Roseiro L. C. Gonalves H. Melo R. S. Meat Science, 38, 279-287

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Colour and meat quali ty categories

Warriss (1999)

74

75


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Some Results oftransportation

V75


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Normal meat

PSE meat

DFD meat

RSE meat reddish soft exudative meat

Results of transportat ion:

76

Cont.

PSE DFD Meat 77


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77Parameter PSE DFD

pH value initial pH final pHWHC % drip Cooked yield % 80-85 95*

Colour Pale Dark

oxidationApperance unattractive unattractiveTexture (fresh) soft firm*

Texture (cooked) Tough (*tendency) Tender (viscous)

Coarser (processed meat)

Flavour (*tendency) Shelf-life* Salting (*tendency) Bind


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Back necrosis*

Results of transportat ion:

Cont.

78

Broken bones*

Injuries Bru ises Skin Blemishes Contusions*

Microbiological contamination*/ keepabilityReduced welfare*

Blood splash (petequiae, echimosis)

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Blood splash

79

Increases wi th ante mortem stress, combinedwith long stunning-to-st icking t ime

Exact aethio logy not known

Probably due to increase in blood

pressure/ excessive stimulat ion/ ref lex movements

/ muscular contraction

Character ized by petequial hemorrhages, whichreduce appeal

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Negatively affectscarcass presentat ion

Results from fightingand bad

preslaughter handling

Gives microorganismsa way into the meat

Reduces ethicalcharacteristics of meat

Producesinflammatory tissues

81EU RESULTS


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An analysis of data relating to pig carcass quality and indicesof stress collected in the European Union (DK I NL P UK)

Warriss, P. D., Brown, S. N., Barton Gade, P., Santos, C., Nanni Costa, L., Lambooij, E. and Geers, R. (1998)

Blood parameters (Cortisol, CPK , Lactate)

n = 2399 animals (UK; DK)

Skin blemish score

n = ca. 5484 animals

Meat quality measurements (pH, rigor score,

FOP, PQMu) n = ca. 5477 animals

81EU RESULTS

82EU RESULTS


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...There were no apparent relationships

betwen these1 indices of stress and characteristics

associated w ith potent ially PSE meat. ...

...How ever, there did seem to be some relation

w ith pHu in the AD muscle2. ...

1Cortisol; CPK; Lactate2m. adductor

82An analysis of data relating to pig carcass quality and indicesof stress collected in the European Union (DK I NL P UK)Warriss, P. D., Brown, S. N., Barton Gade, P., Santos, C., Nanni Costa, L., Lambooij, E. and Geers, R. (1998)

EU RESULTS

83


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83An analysis of data relating to pig carcass quality and indicesof stress collected in the European Union (DK I NL P UK)Warriss, P. D., Brown, S. N., Barton Gade, P., Santos, C., Nanni Costa, L., Lambooij, E. and Geers, R. (1998)

... all DFD meat came from pigs which

showed signs of stress but not all

st ressed pigs produced DFD meat . ...

Incidence of meat quality categories in


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Incidence of meat quality categories inC.A.S.O.s slaughterhouse

C Santos L C Roseiro H Gonalves R S Melo (1994) PT

84

ca. 60%

ca. 30%

ca. 10%


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Incidence of meat quality categories in 86


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Muscles

Sm(% )

Ld(% )

Sm+Ld(% )

pH45


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Ambient temperature and meat quality 87


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Ambient temperature and meat quality 88

T t ti d t lit89


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Transport time and meat quality

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Stocking density meat quality EU Directive min. = 0,425 m 2/ 100 kg or 235 kg/ m 2

stocking densities > 0,40 m2/ 100 kg pig produced

a bet ter proport ion of good meat qualit y:

less PSE DFD/ PQM+pHu Gispert et al. (2000 )

m 2/ 100 kg pig normal PSE - PSE + normal DFD - DFD +

< 0,40 45,1 48,6 6,3 74,1 13,6 12,3

> 0,40 50,4 42,4 7,2 81,7 9,6 8,7


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Lairage time/ % PSE DFD NORMAL 91Culau et al.

(1991)distance (km)

Muscle Cat. Lairage(h) 10 45 80 115

% % % %

Ld PSE 6 20 10 35 35

24 10 5 35 5

DFD 6 10 0 0 0

24 0 15 5 10

Sm PSE 6 10 5 5 30

24 0 20 20 0

DFD 6 5 5 5 5

24 0 20 25 20

PSE DFD i id92


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PSE DFD incidenceTime of last feeding + Holding time in lairage


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Transportation and Contamination

Remember: possible immunological response Preslaughter stress afects contamination of the

live animal ~ carcass/ meat contamination In PSE DFD meat microorganisms may develop

better and to a greater extension

93

Salmonella*


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1. The mechanism of distr ibut ion of microorganismsby stressed animal carriers is not clear

2. However, i t is known that preslaughter condit ionsaffect contamination rate of product postalughter

3. It is reccomended that more attent ion be given toprocedures before and during transport and inlairage

*Mulder (1995)

Salmonella* 94

95


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Salmonella isolation

At the farm = 0% positive

Arrival slaughterhouse = 0,1% positive

After slaughter = 0,7% positive

Conclusion: Stress factors responsible for in carrier %Slavkov et al. (1974)

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Longer lairage time + worse hygiene

Cross-contamination - by enteric Salmonella

Morgan et al. (1987)

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Salmonella cross contamination


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consequences transportation in meat quality 18042001 fmv transporte animal qualidade carne

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