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Características fisicoquímicas asociadas a calidad de carne en ovinos de pelo del sureste de México.

Características fisicoquímicas asociadas a calidad de carne en ovinos de pelo del sureste de México.

Authors :
Javier Estrada-León, Raciel
Moo-Huchin, Victor Manuel
Mena-Arceo, Dahaivis
Valentin Cárdenas-Medina, José
Ortíz-Fernández, Alejandro
Carlos Canto-Pinto, Jorge
Source :
Revista MVZ Córdoba. 2022 Supplement, Vol. 27, p1-11. 11p.
Publication Year :
2022

Abstract

Objective. To quantify some meat quality physicochemical traits in Longissimus thoracis from hair sheep in southeast Mexico, and test if any of these traits effectively distinguish between genotypes. Materials and methods. Animals were 18 male lambs from the Dorper (Dp, n=6) and Katahdin (Kt, n=6) breeds, and F1 Dorper sire x Katahdin dam (DpxKt, n=6) crosses. They were slaughtered at 29.5 ± 4.2 kg average weight, at 6.2 ± 0.2 months. Proximate composition and physicochemical analyses were run of Longissimus thoracis samples, and a canonical discriminant analysis run to identify traits that distinguished between breeds. Results. Genetic group had no effect (p>0.05) on moisture (%), crude protein (% CP) and myoglobin content. It did affect (p<0.05) intramuscular crude fat (% IMF), ash (%) and cholesterol content. IMF (4.05%) and cholesterol (92.63 mg/100 g) were highest in Kt. Ash content (1.01%) was lowest in DpxKt. Values for pH did not differ between genetic groups and were within normal limits. Cooking and drip losses were highest in DpxKt. Chroma, L* and a* values were highest in Kt, providing fresh meat from this genotype a desirable bright red color. The distinction analysis identified drip loss, IMF, Chroma and a* as effectively separating the genotypes. Conclusions. Genetic group influenced intramuscular fat, cholesterol and ash contents, and four traits served to distinguish between genotypes. These are important data for producers and marketers as they aim to create fresh meat products with specific meat quality physicochemical traits that meet demand in a diversifying market that includes grilling and gourmet cuts. [ABSTRACT FROM AUTHOR]

Details

Language :
Spanish
ISSN :
01220268
Volume :
27
Database :
Academic Search Index
Journal :
Revista MVZ Córdoba
Publication Type :
Academic Journal
Accession number :
159964859
Full Text :
https://doi.org/10.21897/rmvz.2563