Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

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dc.bibliographicCitation.titleFoodsen
dc.bibliographicCitation.volume8(11)es_ES
dc.contributor.authorRipoll García, Guillermoes_ES
dc.contributor.authorAlcalde Aldea, María Jesúses_ES
dc.contributor.authorCórdoba, María de Guíaes_ES
dc.contributor.authorCasquete, Rocíoes_ES
dc.contributor.authorArgüello, Anastasioes_ES
dc.contributor.authorRuiz Moyano, Santiagoes_ES
dc.contributor.authorPanea Doblado, Begoñaes_ES
dc.coverage.spatialProducción y sanidad animales_ES
dc.date.accessioned2019-12-10T13:01:42Z
dc.date.available2019-12-10T13:01:42Z
dc.date.issued2019es_ES
dc.description.abstractThe aim of this work was to study the texture profile of fresh and cooked longissimus thoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Retinta, RE; Tinerfeña, TI; Verata, VE), all of single parturition, were raised with milk replacers (MR) or with natural milk from the dams (NM). The meat pH, Warner-Bratzler shear force, texture profile analysis and chemical composition were determined. Kids were clustered based on their pH by k-means clustering. The effect of the rearing system on the textural profile was strongly modulated by breed. The values of Warner-Bratzler shear force and hardness found in these breeds under both rearing systems were very low. Hence, the toughness of very light suckling kids should not be a determining factor in choosing a breed or rearing system. Nevertheless, the use of milk replacers increased the presence of meat with high pH, which modified the textural parameters, decreasing the shear force but increasing cohesiveness and adhesiveness. Consequently, depending on the commercial strategy of the farm, the election of the breed and rearing system must be considered together.en
dc.description.statusPublishedes_ES
dc.identifier.citationFoods, vol. 8, num. 11, (2019)
dc.identifier.urihttp://hdl.handle.net/10532/4908
dc.language.isoenes_ES
dc.relation.urihttps://www.mdpi.com/2304-8158/8/11/589es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subject.agrovocTécnicas de crianzaes
dc.subject.agrovocAlimentación de los animaleses
dc.subject.agrovocCaprinoses
dc.titleInfluence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kidsen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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