Efecto del sistema de producción previo al cebo sobre la calidad instrumental de la carne de vacuno
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Date
2011
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.
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conferenceObjectPaper
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.
Description
Keywords
Production system, Meat, Texture, WHC, Gasconne
Bibliographic 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
Other field subjects
Carne de terneraAlimentación de los animales
Calidad
Ganado bovino
Producción y sanidad animal