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In Spain, there is growing interest in the conservation of native goat breeds in grazing production systems, and the possibility of conventional farms transitioning to organic. This requires a complete understanding of the repercussions of this transition, including its effect on end product sensory quality. An evaluation was done of the sensory attributes of suckling goat meat from two indigenous Spanish breeds (Payoya and Blanca Andaluza) raised in conventional and organic grazing production systems. Of the 21 suckling kids used, 12 were raised in an organic system (6 Payoya and 6 Blanca Andaluza) and 9 in a conventional system (3 Payoya and 6 Blanca Andaluza). Meat sensory profile was evaluated by an analytical panel. The meat from kids raised in organic systems had less intensity of smell and a softer, more tender and juicier texture than meat from the conventional systems. Meat from Blanca Andaluza kids exhibited lower odor intensity and a softer, more tender and juicier texture than the Payoya kid meat. These are promising preliminary results that highlight some of the benefits resulting from the transition from conventional to organic grazing systems for goat production. [ABSTRACT FROM AUTHOR]

In order to determine grazing river buffalos meat yield, 40 river buffalos (20 Buffalypso and 20 Carabao), with final liveweights of 412.0 and 394.2 kg, started with 170 and 184 kg, respectively, were used. These animals were grazing in an area of 77ha, divided into four paddocks composed by Dichantium annulatum, Digitaria decumbens, Dichantium caricosum, Bothriochloa pertusa, Paspalum notatum and Mimosa pudica, which constituted 95.6% y 87% of the botanical composition, and available dry matter yield of 2.2 t.ha-¹ and 0.8 t.ha-¹ during rainy or dry periods, respectively. Meat yield, bromatological composition and some physical properties were determined. Total meat yield per surface unit was higher in Buffalypso (72 kg) than in Carabao (62 kg). In addition, weight proportion of hindquarters regarding carcass was higher (P < 0.001) in Buffalypso (50.6%), compared to Carabao (48.8 %), but this did not affect yield of first quality meat in carcass (17.5 vs. 17.1%, respectively). Likewise, short loin proportion regarding total first quality meat (15.0 and 14.2 %) was superior (P < 0.05) in Buffalypso. However, proportions of inside round (22.3 and 23.1%) and tenderloin (6.9 and 7.5%) were lower (P < 0.05 and P < 0.01) in this breed. It can be concluded that total and first quality meat is similar in both breeds, although they showed different proportions in forequarters and hindquarters, and in cuts of first quality meat, while the yield of total meat per surface unit is superior in Buffalypso breed. [ABSTRACT FROM AUTHOR]

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Management before slaughtering is known to affect pork carcass and meat quality. The aims of this study were: a) to evaluate the animal handling and stunning practices, defects of pork carcass and meat quality, through conducting farm and plant audits; b) and to correlate them in order to establish corrective actions. Two hundred pigs were evaluated during 4 wk (50 pigs per week). The audits were applied at the farm (loading and transport) and during the slaughtering process (unloading, stunning, bleeding and scalding). Carcass traits such as pH and temperature (at 45 min and 24 h), water holding capacity, drip loss and color were evaluated. It was found that 46.5 % of the pigs were stunned incorrectly, and 53.0 % of the animals showed signs of sensible at sticking. Seven canonical correlations were obtained between two groups of canonical variables ("carcass" and" slaughter"); of those, the first two correlations explaining a variance between variables of 61.64 % (P<0.05). It was found that electrode position, blinking, vocalization, and righting reflex of head were highly correlated with canonical variables "carcass"; while, pH45min and pH24h showed the highest correlation with canonical variables "slaughter". It was found that the critical phase during the entire process was the stunning process, in which electrode position and blinking were highly associated with pork quality defects. The audit programs in meat processing plants are a helpful tool to detect failure in the production process. [ABSTRACT FROM AUTHOR]