Third Uruguayan National Beef Quality Audit: Bruises Characterization

M. del Campo; G. Toyos; F. Albin; A. Borca; D. Correa; R. Robaina; G. Brito

Third Uruguayan National Beef Quality Audit: Bruises Characterization

In: 63rd International Congress of Meat Science and Technology

Authors:

M. del Campo

M. del Campo ¹National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, CP 45000, Tacuarembó, Uruguay

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G. Toyos

G. Toyos ²National Meat Institute, Rincón 545, CP 11000, Montevideo, Uruguay; mdelcampo@inia.org.uy

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F. Albin

F. Albin ²National Meat Institute, Rincón 545, CP 11000, Montevideo, Uruguay; mdelcampo@inia.org.uy

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A. Borca

A. Borca ²National Meat Institute, Rincón 545, CP 11000, Montevideo, Uruguay; mdelcampo@inia.org.uy

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D. Correa

D. Correa ¹National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, CP 45000, Tacuarembó, Uruguay

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R. Robaina

R. Robaina ²National Meat Institute, Rincón 545, CP 11000, Montevideo, Uruguay; mdelcampo@inia.org.uy

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G. Brito

G. Brito ¹National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, CP 45000, Tacuarembó, Uruguay

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Type:: Chapter

Pages:: 448–449

DOI:: https://doi.org/10.3920/9789086868605_198

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The third Uruguayan Beef Quality Audit was held during 2013 following a 5 years period. Bruises characterization showed that 71% of the carcasses had at least one bruise and 24% had at least one bruise Type 2, implying muscle removal. Bruises were mainly located at carcass areas of great economic value (round: 29.1%; rump: 22.5%) they were mainly small (2-8cm: 59.0%) to medium size (8-16cm: 27%) and 100% bright red (recent). Bruises incidence was neither related to horns presence (P>0.05) nor to the distance from the farm to the slaughterhouse (P>0.05) nor to the slaughter type (ritual vs traditional; P>0.05). From these results, is compulsory for Uruguay to strengthen corrective educational strategies along the meat chain and to develop research initiatives to identify the causes of bruising and the stages where bruises are mainly inflicted.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Third Uruguayan National Beef Quality Audit: Bruises Characterization

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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