La gestione del trasporto e della sosta al macello per la qualità della coscia destinata alla stagionatura

Management of transport and resting at the slaughterhouse for the quality of the raw hams destined to dry-curing process Among the causes of waste of raw hams destined to dry-curing process of PDO Parma and San Daniele, those related to the management of transport and lairage at the slaughterhouse have a significant impact. This result suggests an inappropriate handling occurring at the farm and/or at the slaughterhouse due to an insufficient knowledge of some important aspects of pig handling such as the kind of vision, the response to light, the propensity to escape and the group movement. In addition, electrical prods are often used inappropriately to drive pigs increasing the stress during the pre-slaughter handling which, in turn, leads to impaired meat quality and blood splashing. The collaboration between all operators involved in the PDO chain can improve the management and the conditions of transport and lairage minimizing the pig stress and maximizing the quality of raw hams destined to dry-curing process.