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Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/20.500.12222/195
Título : Bruises in beef cattle at slaughter in Mexico : implications on quality, safety and shelf life of the meat
Autor(es) : Genaro Miranda-de la Lama, 0000-0002-6848-1010; Adolfo Armando Rayas-Amor, 0000-0002-5958-8721; Cruz Monterrosa, Rosy G., 0000-0003-2859-013X
Autor(es) sin ID: Reséndiz Cruz, Verónica; López, Marcos
Fecha de publicación : 2017
Tipo de resultado Científico: article
Materia o Disciplina: CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA
Palabras clave: Seguridad de la Carne; Carne Magullada; Carne Magullada; Aminas Biogénicas; Carne pH Microbiología de la Carne; Protección de los Animales
Descripción : In 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.
Editor: Springer
URI : http://hdl.handle.net/20.500.12222/195
Condiciones de licencia: http://www.springer.com/gp/open-access/authors-rights/self-archiving-policy/2124
Fuente: Tropical Animal Health and Production (1) vol.49 (2017)
ISSN: 1573-7438
Aparece en las colecciones: Artículos Científicos

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