Prevalence and risk factors for bruises in Chilean bovine carcasses

A.C. Strappini, K. Frankena, J.H.M. Metz, B. Kemp

Research output: Contribution to journalArticleAcademicpeer-review

37 Citations (Scopus)

Abstract

Records of cattle slaughtered at two Chilean slaughterhouses (SLH1 and SLH2) were used to determine prevalence and risk factors for carcasses with bruises. Bruise prevalence amounted to 12.3% but differed between slaughterhouses (20.8% for SLH1 and 8.6% for SLH2 respectively). Bruise severity grade 1 (mild) was most frequently recorded. The type of the animal, source of animal, the level of fat cover and lairage time were associated with the presence of bruises. Older categories of animals and animals that pass through a market before being moved to the slaughterhouse are more prone to show bruises. The results also indicate that under the reported Chilean circumstances animals that have longer lairage times (over 12h) have a significantly reduced risk for bruises, except for oxen. Presence of bruises is also significantly associated with increased carcass pH values
Original languageEnglish
Pages (from-to)859-864
JournalMeat Science
Volume86
Issue number3
DOIs
Publication statusPublished - 2010

Keywords

  • pre-slaughter
  • meat quality
  • beef-cattle
  • behavior
  • transport
  • classification
  • welfare
  • bulls
  • time

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