Efecto de la presencia de hematomas en la evolución del ph y aminas biogénicas de acuerdo con el método de envasado y el tiempo de maduracion en carne vacuna

• R.G. Cruz Monterrosa ^[1] ; A.A. Rayas Amor ^[1] ; G.C. Miranda de la Lama ^[1]
  1. [1] Universidad Autónoma Metropolitana

     Universidad Autónoma Metropolitana

     México

     
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 663-665
• Idioma: español
• Títulos paralelos:
  • Effects of bruised beef with ph and biogenic amines evolution according to packaging method and storage time
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• Resumen

  • The aim of the present study was assess the association of bruised beef with pH and biogenic amines evolution according to packaging method (plastic bag vs vacumm) and storage time for 21 days (sampling 1st, 7th, 14th and 21st day) at 4° C. The results showed that bruised meat favoured increments of biogenic amine concentrations, even more than non-bruised meat. The vacuum packed method limited the increments of biogenic amines (BA) concentrations during storage time therefore it improved shelf life of meat. The stress and bruises during pre-slaughter operations considerably reduce the quality and safety of meat. It is concluded that minimising bruises during pre-slaughter operations would reduce the economic losses of the carcass while maintaining the animal welfare and protection of consumers´ health.