Animal Management & Handling Animal Management & Handling ––The The ““Quality ConnectionQuality Connection””

Michael E. DikemanMichael E. DikemanKansas State UniversityKansas State University

Manhattan, KSManhattan, KS

Three Characteristics of Three Characteristics of PresentationsPresentations

Quality, Length and CostQuality, Length and Cost

High Quality and Short talk High Quality and Short talk ≠≠ Low costLow costHigh Quality and Low Cost talk High Quality and Low Cost talk ≠≠ ShortShortShort and Low Cost talk Short and Low Cost talk ≠≠ High QualityHigh QualityThis presentation: Low cost and This presentation: Low cost and notnot ShortShort

Long Term vs. Short Term vs. Very Long Term vs. Short Term vs. Very Short Term Management &HandlingShort Term Management &Handling

Long term Long term -- management and handling management and handling factors months or weeks before factors months or weeks before slaughter that can affect meat qualityslaughter that can affect meat qualityShort term Short term -- management and handling management and handling practices days before slaughter that practices days before slaughter that can affect meat qualitycan affect meat qualityVery short term Very short term –– management management practices hours or minutes before practices hours or minutes before slaughter that can affect meat qualityslaughter that can affect meat quality

Carcass & Meat QualityCarcass & Meat Quality

Safety and wholesomenessSafety and wholesomenessPresence or absence of bruisesPresence or absence of bruisesNutritional compositionNutritional compositionMarbling and visual quality factorsMarbling and visual quality factorsPurge loss and processing yields Purge loss and processing yields Appearance and shelfAppearance and shelf--lifelifeTenderness, flavor and juicinessTenderness, flavor and juicinessWhether demanded by consumers, grocers, or Whether demanded by consumers, grocers, or restaurants, restaurants, how animals are produced and handled how animals are produced and handled is becoming a component of is becoming a component of ‘‘quality.quality.’’

Meat Safety & WholesomenessMeat Safety & WholesomenessCleanliness of the finishing, Cleanliness of the finishing, transportation, and holding pen transportation, and holding pen environments can affect cleanliness of environments can affect cleanliness of carcassescarcasses

Practicality and economic issues are limiting Practicality and economic issues are limiting factors, but cleanliness is very importantfactors, but cleanliness is very important

Stress in cattle can increase shedding of E. Stress in cattle can increase shedding of E. Coli O15:H7 organismsColi O15:H7 organisms

This becomes a safety issue!This becomes a safety issue!

Cattle Cattle -- Bruises and Meat ColorBruises and Meat ColorBruises can result from traumas within a few Bruises can result from traumas within a few days, hours or minutes before slaughter days, hours or minutes before slaughter

Facilities free of protruding objects, proper Facilities free of protruding objects, proper flooring, good loading and unloading ramps, and flooring, good loading and unloading ramps, and ‘‘slow handlingslow handling’’ minimize bruisingminimize bruising

Excitement, transportation during extreme & Excitement, transportation during extreme & variable weather, and long holding at processing variable weather, and long holding at processing plants can cause glycogen depletion and plants can cause glycogen depletion and ‘‘dark dark cutting beefcutting beef’’

Economic losses are major ($20Economic losses are major ($20--40/100lb. 40/100lb. carcass)carcass)

Beef Marbling, Meat ColorBeef Marbling, Meat Color

Marbling is an important economic Marbling is an important economic factor for beef and it relates to factor for beef and it relates to palatabilitypalatability

Meat Color is extremely important for Meat Color is extremely important for shelfshelf--life and consumer acceptancelife and consumer acceptance

Cattle Cattle -- Marbling, TendernessMarbling, TendernessAggressive implanting within 70 days of Aggressive implanting within 70 days of slaughter, and/or 4 or more implants can slaughter, and/or 4 or more implants can negatively affect tenderness and marblingnegatively affect tenderness and marblingImproper useImproper use of of ractopamineractopamine hydrochloride hydrochloride or or zilpaterolzilpaterol can negatively affect can negatively affect tenderness and marblingtenderness and marblingImproper use of implants or Improper use of implants or ββ--agonists can agonists can make cattle more susceptible to be darkmake cattle more susceptible to be dark--cutting carcassescutting carcasses

Very hot temperatures during loading and Very hot temperatures during loading and transporting increase this susceptibilitytransporting increase this susceptibility

Meat TendernessMeat TendernessApproximately 40% heritable in cattleApproximately 40% heritable in cattle

Can be affected by improper implant strategies Can be affected by improper implant strategies (cattle) and beta agonists (all species)(cattle) and beta agonists (all species)

PostPost--mortem environment can have major mortem environment can have major effects on tendernesseffects on tenderness

Electrical stimulation of beef, chilling Electrical stimulation of beef, chilling temperature, time posttemperature, time post--mortem, cooking mortem, cooking method, mechanical and chemical method, mechanical and chemical enhancement, & endpoint temperature can enhancement, & endpoint temperature can have major effectshave major effects

Definitions of and Causes of StressDefinitions of and Causes of StressStress can be categorized as: 1) physical, 2) Stress can be categorized as: 1) physical, 2) emotional, or 3) physical x emotional combinationemotional, or 3) physical x emotional combinationStress defined as: physiological changes in heart Stress defined as: physiological changes in heart rate, respiration rate, body temperature, and/or rate, respiration rate, body temperature, and/or blood pressure when animals are exposed to blood pressure when animals are exposed to ‘‘stressors.stressors.’’Stressors occur when the environment becomes Stressors occur when the environment becomes uncomfortable or hazardous.uncomfortable or hazardous.In general, pigs are more susceptible to physical In general, pigs are more susceptible to physical stressors, sheep are more susceptible to stressors, sheep are more susceptible to emotional stressors, and cattle to a combination emotional stressors, and cattle to a combination of physical and emotional stressors.of physical and emotional stressors.

Glycogen Depletion and RepletionGlycogen Depletion and Repletion

When muscle glycogen is depleted and animals When muscle glycogen is depleted and animals are not slaughtered at that time, glycogen can be are not slaughtered at that time, glycogen can be replenished.replenished.Several days are required to accomplish this in Several days are required to accomplish this in cattle. cattle. If animals are slaughtered when muscle is mostly If animals are slaughtered when muscle is mostly depleted of glycogen, meat will have a high pH depleted of glycogen, meat will have a high pH and dark color because the normal acidification and dark color because the normal acidification process cannot occur postmortem.process cannot occur postmortem.In pork, the term In pork, the term ‘‘dark, firm, and drydark, firm, and dry’’ (DFD) is (DFD) is used; in cattle and sheep the term is used; in cattle and sheep the term is ‘‘Dark Dark Cutter.Cutter.’’

Cattle Cattle –– Stress and Meat QualityStress and Meat Quality‘‘Physical stressPhysical stress’’ seems to be most critical seems to be most critical in causing in causing ‘‘dark cuttingdark cutting’’ beefbeef

Long transportation, standing more than Long transportation, standing more than 12 hours at the slaughter facility, & mixing 12 hours at the slaughter facility, & mixing cattle before slaughter can cause cattle before slaughter can cause ‘‘dark dark cuttingcutting’’ beefbeef

Stress several days before slaughter also Stress several days before slaughter also can reduce marblingcan reduce marbling

Nutritional Management of Nutritional Management of CattleCattle

Oral electrolyte therapy (Oral electrolyte therapy (NutriNutri--ChargeCharge™™) ) cancan reduce physical stress reduce physical stress

Reduce weight lossReduce weight lossReduce dark cutters by 50%Reduce dark cutters by 50%Increase % Choice carcassesIncrease % Choice carcasses

Summary Summary

Producers, transporters, and meat Producers, transporters, and meat processors processors allall have responsibility for have responsibility for proper production and handling of cattle proper production and handling of cattle in order to optimize animal welfare and in order to optimize animal welfare and meat quality.meat quality.

This requires knowledge of genetics, This requires knowledge of genetics, stress, management, muscle physiology, stress, management, muscle physiology, handling, stunning, chilling, and meat handling, stunning, chilling, and meat quality.quality.

Summary Summary Gentle handling should always be the goalGentle handling should always be the goalProper loading facilities are critical for Proper loading facilities are critical for optimum handling.optimum handling.Slaughter facilities must have properly Slaughter facilities must have properly designed unloading facilities to unload designed unloading facilities to unload cattle quickly.cattle quickly.Holding facilities must be designed for Holding facilities must be designed for quiet and easy movement of cattlequiet and easy movement of cattle

Summary Summary

Processing plants should have proper Processing plants should have proper equipment and procedures for handling equipment and procedures for handling ““downerdowner”” animals.animals.Proper stunning equipment and Proper stunning equipment and procedures are critical for good meat procedures are critical for good meat quality.quality.

Summary Summary Implants and beta agonists should be used Implants and beta agonists should be used properly to prevent possible negative properly to prevent possible negative effects on marbling and tendernesseffects on marbling and tendernessCattle should be handled quietly without Cattle should be handled quietly without hotshots, and transported in acceptable hotshots, and transported in acceptable weather to minimize weather to minimize ‘‘dark cuttingdark cutting’’ beef beef

Utilize Utilize ‘‘point of balancepoint of balance’’ principle in handlingprinciple in handlingHolding time at processing plants should be Holding time at processing plants should be minimal to prevent minimal to prevent ‘‘dark cuttingdark cutting’’ beefbeef

Thank you for your attentionThank you for your attention

Questions?Questions?

U.S. National Pork Board Animal U.S. National Pork Board Animal Welfare CommitteeWelfare Committee

Swine Welfare Indexing SystemSwine Welfare Indexing SystemAdvocates the use of Advocates the use of sciencescience as the as the basis for establishing appropriate basis for establishing appropriate rearing practicesrearing practices““HusbandryHusbandry”” skills and practices are skills and practices are cited as the most important factor for cited as the most important factor for animal wellanimal well--beingbeing

Handling Injured or NonHandling Injured or Non--Ambulatory HogsAmbulatory Hogs

If a USDA inspector veterinarian is not If a USDA inspector veterinarian is not available to examine a downer, USDA available to examine a downer, USDA regulation 311.27 allows plants to regulation 311.27 allows plants to perform perform ““Emergency SlaughterEmergency Slaughter”” for for humane reasons.humane reasons.However, the carcass and parts must be However, the carcass and parts must be held with the head for later inspection.held with the head for later inspection.

FastFast--Food RestaurantsFood Restaurants’’Welfare RequirementsWelfare Requirements

McDonaldMcDonald’’s, then Burger King, then s, then Burger King, then WendyWendy’’s implemented animal welfare s implemented animal welfare requirements for their suppliers.requirements for their suppliers.

Minimum of 72 inMinimum of 72 in22 of hen cage space, of hen cage space, increased voltage for chicken stunning, increased voltage for chicken stunning, surprise inspections.surprise inspections.

Animal Welfare and Meat Animal Welfare and Meat QualityQuality

Whether demanded by consumers, Whether demanded by consumers, grocers, or restaurants, grocers, or restaurants, how animals how animals are produced and handled is becoming are produced and handled is becoming a component of a component of ‘‘quality.quality.’’

Food Marketing Institute & National Food Marketing Institute & National Council of Chain RestaurantsCouncil of Chain Restaurants

Developed auditing system to allow Developed auditing system to allow grocers and restaurants to evaluate grocers and restaurants to evaluate suppliers.suppliers.Establish minimum cage size for hens, Establish minimum cage size for hens, standards for beak trimming, preventing standards for beak trimming, preventing dairy cow tail removal, eliminating dairy cow tail removal, eliminating gestation stalls for pregnant sows, etc.gestation stalls for pregnant sows, etc.

Norwegian Parliament Norwegian Parliament ActionAction

Beginning in 2009, the routine Beginning in 2009, the routine castration of male pigs will be banned in castration of male pigs will be banned in Norway.Norway.Starting in 2002, only veterinarians will Starting in 2002, only veterinarians will be permitted to perform this be permitted to perform this procedure.procedure.

The pigs must receive analgesia.The pigs must receive analgesia.A similar Danish ban was used as the model.A similar Danish ban was used as the model.

pH Decline PostmortempH Decline Postmortem

Normal pH decline is from ~ 7.4 in living Normal pH decline is from ~ 7.4 in living muscle to about 5.4muscle to about 5.4--5.6.5.6.In some hogs, pH drops very rapidly, In some hogs, pH drops very rapidly, giving an ultimate pH of 5.2 or 5.3.giving an ultimate pH of 5.2 or 5.3.Low pH before natural body heat has Low pH before natural body heat has been removed by chilling causes been removed by chilling causes denaturation of muscle proteins.denaturation of muscle proteins.In severe cases, meat will be pale, soft In severe cases, meat will be pale, soft and exudative (watery), commonly called and exudative (watery), commonly called PSEPSE

Pork Meat Quality ProblemsPork Meat Quality Problems

When muscle glycogen is depleted before When muscle glycogen is depleted before slaughter, glycolysis does not occur and slaughter, glycolysis does not occur and pH remains high.pH remains high.pH of 6.5 to 6.9 results in dark, firm, and pH of 6.5 to 6.9 results in dark, firm, and dry (DFD) meat.dry (DFD) meat.DFDDFD meat is tender and juicy and results meat is tender and juicy and results in high cooking and processing yields.in high cooking and processing yields.However, consumers are very reluctant However, consumers are very reluctant to purchase DFD meat, and microbial to purchase DFD meat, and microbial growth is more rapid!growth is more rapid!

Stress Effects on HogsStress Effects on HogsHogs moved to unfamiliar, uncomfortable or Hogs moved to unfamiliar, uncomfortable or hazardous surroundings may become stressedhazardous surroundings may become stressedExcitement, fatigue, overheating, or chilling may Excitement, fatigue, overheating, or chilling may result.result.Increased heart rate, respiration rate, blood Increased heart rate, respiration rate, blood pressure or body temperature result.pressure or body temperature result.““Stress HormonesStress Hormones”” then accelerate glycolysis then accelerate glycolysis for energy.for energy.Fasting more than 10Fasting more than 10--12 hr or extensive 12 hr or extensive exercise can cause glycogen depletion, even exercise can cause glycogen depletion, even though the though the ““stress hormonesstress hormones”” are not released are not released in acute levels.in acute levels.

Stress Effects on HogsStress Effects on Hogs

When hogs are stressed, anaerobic When hogs are stressed, anaerobic glycolysis is favored, and glycolysis is favored, and lactic acidlactic acid is is produced as a byproduced as a by--product.product.Muscle cannot get rid of lactic acid quickly Muscle cannot get rid of lactic acid quickly and the liver cannot neutralize large and the liver cannot neutralize large quantities quickly.quantities quickly.AcidosisAcidosis can result and cause death.can result and cause death.Hogs slaughtered in an Hogs slaughtered in an acidoticacidotic state will state will have PSE muscle.have PSE muscle.

Stress Effects on HogsStress Effects on Hogs

If hogs are slaughtered in a state of If hogs are slaughtered in a state of muscle glycogen depletion muscle glycogen depletion withoutwithout lactic lactic acid accumulation, the pH will remain acid accumulation, the pH will remain higher than normal and DFD pork higher than normal and DFD pork results.results.Fasting more than 18 hr. or exercise can Fasting more than 18 hr. or exercise can cause glycogen depletion, even though cause glycogen depletion, even though the the ““stress hormonesstress hormones”” are not released are not released in acute levels.in acute levels.

Genetic Effects on Pork QualityGenetic Effects on Pork QualityThe genetic susceptibility to stress in The genetic susceptibility to stress in hogs was first described as the Porcine hogs was first described as the Porcine Stress Syndrome (PSS).Stress Syndrome (PSS).•• PSS hogs were more susceptible to death and PSS hogs were more susceptible to death and

typically produced PSE meat when they were typically produced PSE meat when they were stressed, but did not diestressed, but did not die

•• PSS hogs have a defect in the PSS hogs have a defect in the sacroplasmicsacroplasmicreticulum that causes CA++ to leakreticulum that causes CA++ to leak

•• The mutation of the gene is named The mutation of the gene is named ryanodineryanodine(RYR1)(RYR1)

Handling Injured or NonHandling Injured or Non--Ambulatory HogsAmbulatory Hogs

NonNon--ambulatory (ambulatory (““downerdowner””) animals require ) animals require special attention!special attention!Ambulatory animals should be unloaded quickly Ambulatory animals should be unloaded quickly and then the and then the ““downersdowners””..A A slid boardslid board or or cripple cartcripple cart should be used. should be used. The Humane Slaughter Act prohibits The Humane Slaughter Act prohibits draggingdraggingof of ““downersdowners””..They should be slaughtered promptly to They should be slaughtered promptly to minimize suffering.minimize suffering.