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Existem varios fatores estressantes que podem afetar a qualidade da carne e tambem ha falta de informacao sobre a quantidade de horas minimas e maximas ideais de descanso no frigorifico para a reposicao do esgotamento fisico dos animais apos o transporte. O presente trabalho teve como objetivo estudar o efeito da reducao do tempo de permanencia na pocilga do frigorifico sobre a qualidade da carne suina, avaliando-se as seguintes caracteristicas: pH; capacidade de retencao de agua (WHC). A reducao de descanso de 9 horas para 3 horas de descanso no frigorifico nao alteraram de modo significativo a qualidade da carne suina nas variaveis pH 45 minutos, pH 24 horas pos abate e na capacidade de retencao de agua (WHC) pelos metodos Drip Loss e papel de filtro prensado de GRAU e HAMM, mas com a reducao do tempo de descanso no frigorifico, podese obter outros ganhos (reducao do estresse, escoriacoes de pele, hematomas, fraturas e outros) e em qualidade da carne. Pork meat quality after two times of lairage in slaugther Abstract There are several stressing factors that can affect the meat quality, and also a lack of information on the minimum and maximum ideal lairage time in the slaugther for the replacement of animal physical exhaustion after transportation. The reduction of 9 to 3 hours of lairage in the preslaugther did not significantly alter the pork meat quality in the variables pH 45 min, pH 24 h postslaugther, water-holding capacity (WHC) for the methods Drip Loss and filter paper press of GRAU & HAMM. However, with the reduction lairage time in the slaugther, other gains could be obtained (reduction of stress, skin excoriations, hematomas, fractures and others) as well as increase in meat quality.

QUALIDADE DA CARNE SUÍNA APÓS DOIS TEMPOS DE DESCANSO NO FRIGORÍFICO