Main pre-slaughter factors affecting carcass bruising and meat quality in beef cattle.

This study aimed to determine the prevalence of carcass bruising in Simmental cross-breed bulls and to characterize the bruises in terms of number, size, shape, severity, and the affected region of the carcass. In addition, the risk factors related to the pre-harvested and harvested phase of beef production and meat quality parameters, as well, were investigated. The prevalence of bruised carcasses was 40.6% (95% confidence interval, CI = 35.4-46.0%). The main risk factors related to carcass bruising were procurement of the bulls from the auction markets (odds ratio, OR = 2.94, 95% CI = 1.65-5.26) compared to the bulls that came directly from the farms and inadequate practice in the combined type of slaughterhouses (type A: OR = 6.86, 95% CI = 3.53-13.37; type B: OR = 4.76, 95% CI = 2.26-10.01) relative to the beef-only slaughterhouses (P = 0.0001). Out of the total investigated bruises, 40.7% were severe, affecting muscular parts and mainly localized on the rear parts of the carcasses. The probability of severe bruises was higher in bulls with at least one large-sized bruise than in bulls without bruises of that size (OR = 3.10, 95% CI = 1.42-6.78, P = 0.005). Concerning the risk factors, the dark cutting occurrence was significantly lower in the bull's carcasses originating from the farms and completely absent in beef-only slaughterhouses (P = 0.001). Improvement of facilities and equipment, avoiding transport through markets, and training of staff in terms of animal welfare are crucial in obtaining a concept of safe and better quality food.