Bruises in beef cattle at slaughter in Mexico : implications on quality, safety and shelf life of the meat

Simple item page
dc.audience researchers es_MX
dc.contributor.author Genaro Miranda-de la Lama, 0000-0002-6848-1010
dc.contributor.author Adolfo Armando Rayas-Amor, 0000-0002-5958-8721
dc.contributor.author Cruz Monterrosa, Rosy G., 0000-0003-2859-013X
dc.contributor.other Reséndiz Cruz, Verónica
dc.contributor.other López, Marcos
dc.coverage US es_MX
dc.date.accessioned 2018-07-01T00:27:48Z
dc.date.available 2018-07-01T00:27:48Z
dc.date.issued 2017
dc.description 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. es_MX
dc.format application/pdf es_MX
dc.identificador.materia 6 es_MX
dc.identifier.other http://dx.doi.org/10.1007/s11250-016-1173-8
dc.identifier.uri http://hdl.handle.net/20.500.12222/195
dc.language eng es_MX
dc.publisher Springer es_MX
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 Internacional *
dc.rights.license info:eu-repo/semantics/restrictedAccess es_MX
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ es_MX
dc.source.other Tropical Animal Health and Production (1) vol.49 (2017) es_MX
dc.source.other ISSN: 1573-7438 es_MX
dc.subject CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA es_MX
dc.subject.keywords Seguridad de la Carne es_MX
dc.subject.keywords Carne Magullada es_MX
dc.subject.keywords Aminas Biogénicas; Carne pH Microbiología de la Carne es_MX
dc.subject.keywords Protección de los Animales es_MX
dc.title Bruises in beef cattle at slaughter in Mexico : implications on quality, safety and shelf life of the meat es_MX
dc.type article es_MX
dc.type.version info:eu-repo/semantics/publishedVersion es_MX
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
000096.pdf
Size:
245.39 KB
Format:
Adobe Portable Document Format
Description:
8 páginas
Download
No Thumbnail Available
Name:
000096.xml
Size:
151.32 KB
Format:
Extensible Markup Language
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Artículos Científicos