ESTUDIO DE LAS PROPIEDADES FÍSICO-QUÍMICAS DE LA CARNE DE ANIMALES DE RAZA VIANESA SACRIFICADOS A 16 Y 20 MESES

• Published in: Acta Iberoamericana de Conservación Animal
• Main Author: Bermúdez R., Pateiro M., Arias A., Franco D., Lama J. J., Lorenzo J.M., Adán S., García L., Rois D., Fernández M., Justo J.R
• Format: Journal Article
• Language: English
• Published: 2015

Vianesa cattle breed, origin in the province of Ourense (Spain), is a breed in danger of extinction (RD 2129/2008) and is currently under the national conservation program, improvement and promotion of livestock breeds. Among the goals set by the program, are the characterization and classification of products derived from the breed. This work evaluated the physico-chemical and nutritional quality of the meat from Vianesa breed, for which 18 animals were slaughtered at 16 and 20 months. After slaughter and 8 days of ageing of the half left carcass at 4 ° C, were carried out the following determinations: moisture, fat, protein, ash, color, pH, water holding capacity (WHC) and texture. In addition, after 13 days of ageing were performed WHC and texture determinations on the half right carcass to assess the effect of ageing on textural properties. Significant differences were found or the two groups of animals in intramuscular fat and WHC, no significant differences (P> 0.05) for the other parameters studied. When we studied the effect of ageing on the texture of meat, significant differences were found in firmness (P <0.01) and shear force (P <0.05), measured by Warner –Bratzler test. Therefore, meat would not require ageing.