Determinación de carnes pse, normal y dfd en cerdos faenados en el camal Cafrilosa de la ciudad de Loja

The meat quality is determined by ante-mortem, mortem and post – mortem factors, which are related among them and affect the nutritional, organoleptic, techno- logical and hygienic properties of the carcass. The ante-mortem treatment is decisive in PSE (pale, soft and exudative), normal and DFD (Dark, Firm and Dry) meat deve- lopment, directly affecting the meat technological quality (pH and color), decreasing the carcass performance and directly affecting the meat industry economy efficacy. Taking into consideration the aforementioned, this study was aimed to determine PSE, normal and DFD meat at CAFRILOSA slaughterhouse at Loja city. 328 animals were taken for the sample (188 female and 140 male); classified into 2 categories: commercial (less or equal to six months age with less or equal 120 kg weight) and industrial (over six month’s age with more than 120 kg weight). PH and color measurements were taken at 45, 225 and 720 minutes post-mortem. Determining as PSE meat those ≤ 5, 8 as a final pH; DFD those ≥ 6,2 and normal those between 5, 81- 6,19. At 225 minutes it was obtained a higher incidence of normal meat in commercial female and male carcass 25,52 y 17,59 % respectively; meanwhile PSE meat had a higher incidence in industrial female carcass 3,10 %, however industrial male carcass presented higher tendency to normal meat development 2,41 %. Nevertheless at 720 minutes females as much as male from both categories developed PSE meat, getting the following results: commercial female 34, 21 % and industrial 21, 05 %; commercial male 18, 42 % and industrial 7, 89 %. The sex, category and their interaction were not the reasons for the pH variation, but for color indicators in all the studies times; reaffirming that the PSE and DFD meat development is because of the animals ante-mortem treatment (feeding, transport, fasting, repose time, daze among others) Key words: PSE meat; DFD meat; normal meat

• Hlavní autor: Sarmiento Castillo, Gabriela Alexandra (author)
• Médium: bachelorThesis
• Jazyk: spa
• Vydáno: 2021
• Témata: CERDO; FAENAR; CARNE
• On-line přístup: https://dspace.unl.edu.ec/jspui/handle/123456789/23745