Duración del tiempo de espera después del transporte de corderos lechales a mataderoEfecto sobre calidad de la canal y de la carne
- M. Sánchez 1
- C. Vieira 1
- J. De La Fuente 2
- E. González De Chávarri 2
- S. Lauzurica 2
- C. Pérez 3
- M.T. Díaz 4
- 1 Consejería de Agricultura y Ganadería de Castilla y León. ITACyL. Estación Tecnológica de la Carne (ETC),
- 2 Departamento de Producción Animal, Facultad de Veterinaria, UCM, 28040 Madrid
- 3 Departamento de Fisiología Animal, Facultad de Veterinaria, UCM, 28040 Madrid
- 4 Departamento de Tecnología de los Alimentos
- Luis Rodríguez Ruiz (coord.)
- Juan Antonio Olmedo Olmedo (coord.)
- Sara Olmedo de la Cruz (coord.)
- Luis Fernando de la Fuente Crespo (coord.)
- Ana Belén Martín Diana (coord.)
- María Cristina León Cofreces (coord.)
- Elena Ordás Alesanco (coord.)
- Mariano Herrera García (dir. congr.)
Publisher: Instituto Tecnológico Agrario de Castilla y León ; Junta de Castilla y León
ISBN: 978-84-938243-0-3
Year of publication: 2010
Pages: 379-383
Congress: Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC). Jornadas (35. 2010. Valladolid)
Type: Conference paper
Abstract
Stress produced in animals during their transport to the abattoir make think about a lairage periodbefore slaughter. As there is not a consensus about if lairage is necessary, and the ideal period for everyanimal, we have studied some lairage periods: 0h, 3h and 6h (with or without access to water with glucose)on some carcass (PVS, PCC, PCF, liver and spleen weight, dressing percentage and chilling loses)and meat (pH and colour parameters) quality parameters. No differences were found in carcass qualityparameters, but in meat quality parameters, resulting pH and colour values affected by lairagetime. As lairage period increased pH values improved, but we found that in all cases meat had a goodquality