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Title: Efecto del sistema de producción previo al cebo sobre la calidad instrumental de la carne de vacuno
Other Titles: Effect of the production system previus to fattening on instrumental quality of beef; effect on instrumental quality
Authors: Guerrero, A.
Albertí Lasalle, Pere
Sañudo Astiz, Carlos
Campo Arribas, María del Mar
Olleta Castañer, José Luis
Panea Doblado, Begoña
Ripoll García, Guillermo
Monge, Paula
Santolaria, P.
Issue Date: 2011
Citation: Guerrero, A., Albertí, P., Sañudo, C., Campo, M.M., Olleta, J.L., Panea, B., Ripoll, G., Monge, P., Santolaria, P. “Efecto del sistema de producción previo al cebo sobre la calidad instrumental de la carne de vacuno”. En: 41 Jornadas de Estudio. XIV Jornadas sobre Producción Animal. AIDA. Zaragoza, España, 17 y 18 de mayo de 2011, pp.661-663. ISBN: 978-84-615-0062-8
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.
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