medigraphic.com
ISSN 8541-3697 (Print)

2020, Number 1

<< Back Next >>

AbanicoVet 2020; 10 (1)

Sampling time and age at sacrifice over pH and meat color in hair sheep

Jaramillo-López E, Peraza-Mercado G, Itzá-Ortiz M

Language: Spanish
References: 19
Page: 1-8
PDF size: 532.37 Kb.


ABSTRACT

The objective of the present work was to evaluate the age at slaughter, carcass and muscle sampling time on the pH and meat color in lambs and sheep. The 25 sheep, 14 females and 11 males, weighing 41.06 ± 0.064 kg and 28.244 ± 2.435, respectively, were used. The age of the females was 2.32 years, and the males younger than 1 year, of undefined hair phenotypes. They sacrificed themselves by the disgorging method. After evisceration, the first pH reading was taken, as well as the color of the meat, then a sample of the Femoral muscle was taken, 24 h later, the second pH and color reading was taken in this muscle. The data obtained was analyzed with a completely randomized block design. The sampling time affected the pH (P ‹0.01) at zero time was 6,081 ± 0.057 vs 5,264 ± 0.017. For color there was no effect (P› 0.05) of age for, L*, a* and b*. However, the sampling time affected the L * and b * values (P ‹0.01). Age did not affect the pH and color of the meat, however, the sampling time affected both variables.


REFERENCES

  1. AMS. 2012. Guidelines for Meat Color Evaluation. Proceeding of the Reciprocal Meat Conference. 44:3-17. w.w.w.meatscience.org. https://meatscience.org/docs/defaultsource/ publications-resources/hottopics/ 2012_12_meat_clr_guide.pdf?sfvrsn=d818b8b3_0

  2. ALBERTI P, Ripoll G. 2010. Los pigmentos de la carne y factores que afectan su color. En: Introducción a la Ciencia de la Carne. Ed. Hemisferio Sur, Buenos Aires Argentina. ISBN: 97-9974-674-202. https://calidadcarnecita.wordpress.com/2012/06/28/introduccion-a-la-ciencia-de-lacarne/

  3. BIANCHI G. 2006. Alternativas tecnológicas para la producción de carne ovina de calidad en sistemas pastoriles. Ed. Hemisferio Sur, Buenos Aires Argentina. ISBN: 97-9974-645- 49-3. https://isbn.cloud/9789974645493/alternativas-tecnologicas-para-la-produccionde- carne-ovina-de-calidad-en-sistemas-pastoriles/

  4. CALNAN HB, Jacob RH, Pethick DW, Gardner GE. 2014. Factors affecting the color of lamb meat from Longissimum muscle during display. The influence of muscle weight and muscle oxidative capacity. Meat Science. 96: 1049-1057. ISSN: 2013.0.032. https://doi.org/10.1016/j.meatsci.2013.08.032

  5. CRAIGIE, CR, Lambe NR, Richardson RI, Haresign W, Maltin CA, Rehfeldt R, Morris ST, Bunger L. 2012. The effect of sex on some carcass and meat quality traits in Texel ewe and ram lambs. Animal Production Science. 52:601-607. ISSN: 136-0939. https://doi.org/10.1071/AN11282

  6. FERNANDES JGA, Lobo RNB, Madruga MS, Lobo AMBO, Vieira LS, Faco O. 2013. Genotype effect on carcass and meat quality of lamb finished in irrigate pasture in the semiarid Northeaster Brazil. Arquivo Brasileiro de Medicina Veterinaria e Zootecnia. 65. ISSN: 0102-0935. https://doi.org/10.1590/S0102-09352013000400037

  7. GUERRERO A, Velandia VM, Campo MM, Sañudo C. 2013. Some factors that affect ruminant meat quality: from the farm. to the fork. Review. Scientiarum. Animal Sciences Maringá. 35 (4): 335-347. ISSN: 107-6-72. https://doi.org/10.4025/actascianimsci.v35i4.21756

  8. MARICHAL A, Castro N, Capote J, Zamorano MJ, Argüello A. 2003. Effects of the live weights at slaughter (6, 10 and 25 kg) on kid carcass and meat quality. Livestock Production Science. 82: 247-256. ISSN: 0301-6226. https://doi.org/10.1016/S0301- 6226(03)00113-1

  9. MCGEEHIN D, Sheridan JJ, Butler F. 2001. Factors affecting the pH decline in lamb after slaughter. Meat Science. 58: 79-84. ISSN: 0309-1740. https://doi.org/10.1016/s0309- 1740(00)00134-0

  10. NEETHLING NE, Suman SP, Sigge GO, Hoffman LC, Hunt MC. 2017. Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates. Meat and Muscle Biology. 1:253-275. ISSN: 2575-95X. https://doi.org/10.22175/mmb2017.06.0032d

  11. PARTIDA de la PJA, Casaya RTA, Rubio LMS, Méndez MRD. 2015. Efecto del clorhidrato de zilpaterol sobre las características de la canal en cruzas terminales de corderos Kathadin. Veterinaria México. 2: 1-13. ISSN: 2448-6760. http://dx.doi.org/10.21753/vmoa.2.2.346

  12. PASCUAL-ALONSO M, Aguayo-Ulloa L, Miranda de la Lama GC, Aliesta S, Olleta JL, Campo MM, Villarroel M, María GA. 2015. Effect of slaughter age on meat quality of Chamarito lambs. Animal Genetic Resources. 57:73-79. ISSN: 207-6336. https://doi.org/10.1017/S2078633615000156

  13. REZENDE MM, Ferrerira CR, Cenachi PDM, da Luz SS, Bonaguiro GS, Leme PR. 2017. Time on feedlot and sexual effects on animal performance and characteristics of lamb’s meat. Acta Scientarum. Animal Sciences. 39:103-109. ISSN: 1806-2636. https://doi.org/10.4025/actascianimsci.v39i1.32749

  14. RODRIGUES L, Gonçalvez CH, Lemos MBB, Furlan MM, Komiyama CM, Costa CM. 2011. Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat. Ciênc. Tecnol. Aliment., Campinas. 31:992-997. ISSN: 0101-2061. https://doi.org/10.1590/S0101-20612011000400027

  15. SAGARPA. Secretaría de Agricultura, ganadería, desarrollo Rural, Pesca y Alimentación. 2017. La ovinocultura, una actividad muy arropadora. www.gob.mx. https://www.gob.mx/agricultura/es/articulos/la-ovinocultura-una-actividad-muyarropadora

  16. SPSS. Statistical Package for the Social Sciences. 2017. Version 25. https://www.ibm.com/support/pages/downloading-ibm-spss-statistics-25

  17. TARUMAN JA, Smulders JP, Gallo CB. 2018. Risk Factors for Bruises and High Muscle pH in Lambs Carcasses of Tierra del Fuego, Chilean Patagonia. Open Acces Library Journal. 5:1-11. ISSN: 2333-9705. https://doi.org/10.4236/oalib.1104291

  18. YOUNG OA, Reid DH, Scales G.H. 1993. Effect of breed and ultimate pH on the odour and flavour of sheep meat. New Zealand Journal of Agricultural Research. (36): 363-370. ISSN: 002-233. https://doi.org/10.1080/00288233.1993.10417733

  19. ŽGUR S, Cividine A, Kompas D, Birtiv D. 2003. The effect of Live Weight at Slaughter and sex on Lambs Carcass Traits and Meat Characteristics. Agriculturae. Conspectus Scientificus. 68:155-159. ISSN:1331-7776. https://acs.agr.hr/acs/index.php/acs/article/view/222




2020     |     www.medigraphic.com