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dc.contributor.authorGenaro Miranda-de la Lama, 0000-0002-6848-1010-
dc.contributor.authorAdolfo Armando Rayas-Amor, 0000-0002-5958-8721-
dc.contributor.authorCruz Monterrosa, Rosy G., 0000-0003-2859-013X-
dc.contributor.otherReséndiz Cruz, Verónica-
dc.contributor.otherLópez, Marcos-
dc.date.accessioned2018-07-01T00:27:48Z-
dc.date.available2018-07-01T00:27:48Z-
dc.date.issued2017-
dc.identifier.otherhttp://dx.doi.org/10.1007/s11250-016-1173-8-
dc.identifier.urihttp://hdl.handle.net/20.500.12222/195-
dc.descriptionIn emergent economies and developing countries of Africa, Asia and Latin America, the major cause for carcass rejection from the international market is bruising; nevertheless, many of these carcases are destined to local markets and meat processing industries for human consumption. Therefore, the aim of the present study was to assess the effect of bruised meat on pH, microbiologic count and biogenic amine (BA) profiles along 21 days of ageing (sampling 1st, 7th, 14th and 21st day) with two packaging method (plastic bag vs vacuum) at 4 °C. A total of 50 bruised carcasses were sampled from 1000 young bulls (Brown Swiss X Zebu) of 18–24 months old and an average live weight of 450 ± 66 kg. The results showed significant differences between packaging systems and bruised vs non-bruised meat. The bruised meat caused higher biogenic amine concentrations than did non-bruised meat. We conclude that bruised meat favoured increments of biogenic amine concentrations, even more than did non-bruised meat. The plastic bag + vacuum system limited the increments of BA concentration during storage time therefore it improved shelf life of meat. These results emphasized the importance of implementing best management practices during pre-slaughter operations of cattle in order to reduce a possible risk factor for bruised meat.es_MX
dc.formatapplication/pdfes_MX
dc.languageenges_MX
dc.publisherSpringeres_MX
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://www.springer.com/gp/open-access/authors-rights/self-archiving-policy/2124es_MX
dc.subjectCIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍAes_MX
dc.titleBruises in beef cattle at slaughter in Mexico : implications on quality, safety and shelf life of the meates_MX
dc.typearticlees_MX
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.rights.licenseinfo:eu-repo/semantics/restrictedAccesses_MX
dc.subject.keywordsSeguridad de la Carnees_MX
dc.subject.keywordsCarne Magulladaes_MX
dc.subject.keywordsCarne Magulladaes_MX
dc.subject.keywordsAminas Biogénicas; Carne pH Microbiología de la Carnees_MX
dc.subject.keywordsProtección de los Animaleses_MX
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_MX
dc.coverageUSes_MX
dc.audienceresearcherses_MX
dc.identificador.materia6es_MX
dc.source.otherTropical Animal Health and Production (1) vol.49 (2017)es_MX
dc.source.otherISSN: 1573-7438es_MX
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