Efecto del sistema de producción previo al cebo sobre la calidad instrumental de la carne de vacuno

Abstract

20 young males of Gasconne breed originated from two different production systems (extensive and semi-intensive) were fed until 510 kg and slaughtered. After 24 hours Longissimus dorsi was obtained and pH was measured. For each animal two 2 cm steaks were used to evaluate drip lost at 48 h and expressible juice and myoglobin pigment (Hornsey) at 7 days of ageing. Five steaks were aged for 1,3,7,14 & 21 days and they were used for texture analysis and cooking losses after freeze, store and thaw. The instrumental analysis were executed by INSTRON 4301, and calculated with compression probe in raw meat (Max load, C 20% and C 80%) and with Warner- Bratzler probe in cooked meat (max load and toughness cooked until 70ºC). It was found statistical differences between the previous production system in pH, water holding capacity and myoglobin. The semi-intensive group showed bigger pH, expressible juice (%), cooking loss (%) and concentration of myoglobin than extensive group, which had bigger value in drip loss. In both cases the values are normal. In texture analysis it was not effect of the previous production system, only it was found effect of ageing in compression (C20% and C80%) and in W-B (Max load), which improve statistically the meat tendernes.