000131073 001__ 131073 000131073 005__ 20240205173707.0 000131073 0247_ $$2doi$$a10.1016/j.meatsci.2020.108341 000131073 0248_ $$2sideral$$a120463 000131073 037__ $$aART-2021-120463 000131073 041__ $$aeng 000131073 100__ $$0(orcid)0000-0002-6848-1010$$aMiranda-de la Lama, G.C.$$uUniversidad de Zaragoza 000131073 245__ $$aHorse welfare at slaughter: A novel approach to analyse bruised carcasses based on severity, damage patterns and their association with pre-slaughter risk factors 000131073 260__ $$c2021 000131073 5203_ $$aThe study presents a novel veterinary forensic approach to analyse the bruising of horse carcasses, based on the nature of the bruises and how they are grouped in certain anatomical areas. Data on pre-slaughter logistics was obtained for 113 journeys with horses that travelled from Mexico and the USA to a Mexican abattoir. We found that carcass bruising was a highly prevalent problem (79% of carcasses had bruising) and was especially problematic in journeys lasting longer than 12 h, independently of the animal''s country of origin, sex, age, lairage time or vehicle type. Multivariable logistic regression showed that the most severe bruises were not dispersed randomly on the carcass and that their distribution was associated with the presence of medium-sized bruises on the abdominal wall, front and rear limb. Cluster analysis suggested four damage patterns based on bruise location: severe and concentrated bruising, as well as non-severe bruises on the rear limb, thoracic-wall or more dispersed throughout the carcass. 000131073 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000131073 590__ $$a7.077$$b2021 000131073 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b16 / 144 = 0.111$$c2021$$dQ1$$eT1 000131073 592__ $$a1.298$$b2021 000131073 593__ $$aFood Science$$c2021$$dQ1 000131073 594__ $$a10.4$$b2021 000131073 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000131073 700__ $$aGonzález-Castro, C.A. 000131073 700__ $$aGutiérrez-Piña, F.J. 000131073 700__ $$aVillarroel, M. 000131073 700__ $$0(orcid)0000-0002-6106-2577$$aMaria, G.A.$$uUniversidad de Zaragoza 000131073 700__ $$0(orcid)0000-0002-4647-9315$$aEstévez-Moreno, L.X.$$uUniversidad de Zaragoza 000131073 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000131073 773__ $$g172 (2021), 108341 1-10$$pMeat sci.$$tMeat Science$$x0309-1740 000131073 8564_ $$s1034424$$uhttps://zaguan.unizar.es/record/131073/files/texto_completo.pdf$$yVersión publicada 000131073 8564_ $$s2620091$$uhttps://zaguan.unizar.es/record/131073/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000131073 909CO $$ooai:zaguan.unizar.es:131073$$particulos$$pdriver 000131073 951__ $$a2024-02-05-15:02:45 000131073 980__ $$aARTICLE