SciELO - Scientific Electronic Library Online

 
vol.15 número2Lavado de corderos como forma de disminuir la carga bacteriana en canalSustentabilidad de la producción familiar de cerdos a campo: un estudio de caso múltiple índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Links relacionados

Compartir


Agrociencia (Uruguay)

versión impresa ISSN 1510-0839versión On-line ISSN 2301-1548

Resumen

PRIORE, Estela  y  BIANCHI, Gianni. Factors Hierarchy in the Meat Production Process, to Model pH in Beef Meat. Agrociencia Uruguay [online]. 2011, vol.15, n.2, pp.134-143. ISSN 1510-0839.

Most bibliography quotes factors related to pH effect on beef meat; generally principal effects or some interactions between them. This research work tried to identify those factors with main effects on beef meat pH, measured at 36 h post mortem and all complex interactions between them. A data base of 1800 complete registers from animals, out seven slaughter plants which altogether explain 50% of the slaughter in Uruguay. With factors measured on the different stages of the process, a decision tree was adjusted, which showed 12 terminal nodes. It was observed that if the slaughter plant did not use electrical stimulation, if the hygiene conditions were good in the holding pens, and the distance between them and the stunning box was short, the incidence of pH³5.8 in meat was low. The lack of hygiene in pens affected more pure British breeds (Hereford and Aberdeen Angus), than their cross breeds contemporaries. Lack of acces to water before the trip had affected more steers than cows. Improper method of herding, poor condition of the landing and longer journeys generated pH³5.8 in the meat. Plants features, animal’s own characteristics, handling during loading and unloading, as well as elements associated with transport had effects that, in interaction, affected the pH of beef meat measured at 36 h postmortem.

Palabras clave : ULTIMATE PH; PRE SLAUGHTER HANDLING; BEEF.

        · resumen en Español     · texto en Español     · Español ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons