There are many factors that influence the color and tenderness of the meat, such as sex, race, and age of the animal. But, did you know that the well-being of the animal also has great importance in the quality of the meat we consume?
Dehydration and prolonged fasting, for example, can cause weight loss in the animal and consequently in the carcass, leaving the meat with less succulence. Fights and trauma during transportation cause bruising, which causes the affected portion of meat to have to be discarded after slaughter.
The stress caused by inadequate pre-slaughter handling, such as constant use of the electric stick, high temperatures, lack of space and constant noise, impact on the speed of pH drop. The animals have an energy reserve which, after slaughter, is used to transform the muscle into meat. This process is known as rigor-mortis and this reaction is responsible for the drop in pH.
When the pH is kept high, it darkens, hardens the cut and decreases the shelf life of the meat, because it promotes the growth of deteriorating microorganisms.
Therefore, in addition to maintaining dignity and respect for animals, we are concerned about the quality level of our products, ensuring that all handling is carried out with safety and care.