Influencia del pH y temperatura en el músculo de la carne vacuno y porcino, durante el proceso de faenamiento

World meat consumption reveals a clear preference for pork (36%) and beef (23%), which reveals global dietary patterns. Meat quality depends largely on genetic factors such as breed, which will determine tenderness, juiciness and flavor. Genetic crossbreeding can condition the texture and composition of the meat derived, affecting lactic acid production and final pH. Before slaughter, the desensitization of animals, either by means of electrical or compressed air systems, aims to minimize animal stress and ensure humane treatment. These practices seek to maintain high standards in the meat industry, where correct handling from the beginning to the maturation and refrigeration phase is essential to avoid problems such as PSE and DFD meat, and to ensure quality meat. In beef, a high pH (pH < 5.8) makes the meat tougher, while a pH of 5.5 improves tenderness. On the other hand, in pork, a low pH (< 5.5) can facilitate the appearance of PSE meats; but if the pH is medium (5.5-5.6), it improves tenderness and flavor. On the other hand, temperature control at very low values (0-4°C) stimulates meat maturation, preserves flavor and prevents denaturation of all proteins. Control of these parameters is essential to ensure the final quality of the meat, preserving the freshness, texture and flavor desirable to consumers.

• 第一著者: Rocafuerte Arias, Junior Steven (author)
• フォーマット: bachelorThesis
• 出版事項: 2024
• 主題: Factores genéticos; Carne; pH; PSE
• オンライン･アクセス: http://dspace.utb.edu.ec/handle/49000/17105