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Bienestar animal en plantas de beneficio de bovinos

Rojas Robayo, Erly Johanna (Bogotá : Universidad de Ciencias Aplicadas y Ambientales, 2020Facultad de Ciencias AgropecuariasMedicina Veterinaria, 2020-06)

The importance of animal welfare is vital in all the productive life of animals, even more so for those destined for human consumption, such as cattle; and one of the most critical stages that they face, are the slaughter ...
Hair sheep lamb meat ageing a sensory texture analysis

Albarracín, William H.; Sánchez, Iván CB.; Restrepo, Luz (2016)

Background: Texture is a variety of sensations given by hardness and softness related to mastication, cut and penetration which are related to water holding capacity, pH, connective tissue and muscle fibers state. Objective: ...
Hair sheep lamb meat ageing-a sensory color analysis

Albarracín, William H.; Sánchez, Iván CB.; Restrepo, Luz (2016)

Antecedentes: el color de la carne puede modificarse por factores fisiológicos o de proceso, como especies, género, cantidad de fibras musculares, características genéticas y edad, produciendo diferencias que el consumidor ...
Hair sheep lamb meat ageing-an instrumental color analysis

Albarracín, William H.; Sánchez, Iván CB.; Villegas, Camilo (2016)

Background: The color of meat may be modified by physiological or process factors such as species, gender, the amount of muscle fibers, genetic characteristics and age, producing differences that can be observe by the ...

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Bienestar animal en plantas de beneficio de bovinos
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Rojas Robayo, Erly Johanna | 2020-06

The importance of animal welfare is vital in all the productive life of animals, even more so for those destined for human consumption, such as cattle; and one of the most critical stages that they face, are the slaughter plant, where the environment is stressful, since there are many stimulating factors for the animal, generating loss of animal welfare, in addition, it is intimately linked with health public, the quality and innocuousness of meat and food security provided to the consumer. There are many predominant aspects that provide a loss of animal welfare and one of them is the management of animals, this is a key point for the development and sustainability of animal welfare and its productivity, the management and inadequate space for animals, generates a more stressful and uncomfortable environment for the animal, causing a decrease in well-being and therefore in the quality of the meat; Having knowledge of the behavior of the animals that are being managed is crucial for the good performance and development of the activities and the human-animal relationship. The role played by the veterinarian is fundamental to ensure the welfare, avoiding the suffering of the animal in all procedures that are executed within the plant, from landing, until the moment of bleeding (death), with all the parameters and protocols established by law, through inspection, surveillance and control of the processes that are performed both ante-mortem and post-mortem and also guarantee good quality and safety of the origin of the animal product, towards the final consumer. Recognizing the factors that lead to the loss of animal welfare and applying the respective corrections in the key stages of production, will produce significant improvement and gain in the entire livestock sector, both in producers, workers, veterinarians, consumers, and of course animals, giving way to growth in every area of the industry

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Hair sheep lamb meat ageing a sensory texture analysis
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Albarracín, William H. | 2016

Background: Texture is a variety of sensations given by hardness and softness related to mastication, cut and penetration which are related to water holding capacity, pH, connective tissue and muscle fibers state. Objective: The aim of this work was to evaluate the effect of feeding system, fasting period and ageing times on sensory texture response. Methods: Fifty-four 10-week-old Dorper X Colombian lambs were used in 2 feeding systems: grazing and semi-feedlot (n=27). Samples were analyzed in 3 ageing conditions (0, 7 and 15 days). Each feeding group was divided into 3 fasting groups (6, 12 and 18 hours) prior to slaughter. Meat samples were cooked in a preheated oven at 170°C until reaching an internal 72°C temperature. These were then cut into 2cm square cubes and covered in aluminum foil again being evaluated by trained sensory panel. Results: The obtained results showed that lamb meat analyzed exhibits a tender texture that depends on ageing that was significant at 7 days of ageing; later times showed worst sensorial scores. Conclusions: The trend in the texture of lamb generates an undesirable change in the valuations of this parameter, which is affected by the preferences of the panelists who consider soft lamb meat as a defect.

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Hair sheep lamb meat ageing-a sensory color analysis
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Albarracín, William H. | 2016

Antecedentes: el color de la carne puede modificarse por factores fisiológicos o de proceso, como especies, género, cantidad de fibras musculares, características genéticas y edad, produciendo diferencias que el consumidor puede observar. Objetivo: Este trabajo tuvo como objetivo evaluar el efecto de un sistema de alimentación en el análisis sensorial de color para corderos de ovejas de pelo cruzados con razas colombianas en respuesta al análisis sensorial Métodos: Se utilizaron 54 corderos colombianos Dorper X de 10 semanas de edad en 2 sistemas de alimentación. : pastoreo y semi-feedlot (n = 27). Las muestras se analizaron en 3 condiciones de envejecimiento (0, 7 y 15 días). El panel de análisis sensorial evaluó el atributo de color de las muestras de carne cruda en comparación con una escala de Pantone normalizada como su tabla de colores guía. Resultados: Los resultados mostraron que la respuesta de tri-estímulo dada por los miembros del panel usando la escala Pantone puede ser comparable con los valores obtenidos instrumentalmente que también estaban relacionados con la interpretación del valor ΔE con respecto al grado de ser "notable" o "ligero". Conclusiones: La respuesta de tri-estímulo dada por los miembros del panel usando la escala de Pantone puede tener una tendencia comparable a los valores obtenidos instrumentalmente y relacionados con la interpretación del valor de Delta E con respecto al grado de ser "notable" o "ligero", lo que implica que el tiempo de envejecimiento y la alimentación El sistema puede afectar la respuesta sensorial del color. © 2016, Universidad de Antioquia. Todos los derechos reservados. La respuesta de tri-estímulo dada por los miembros del panel que usan la escala Pantone puede tener una tendencia comparable a los valores obtenidos instrumentalmente y relacionados con la interpretación del valor de Delta E con respecto al grado de ser "notable" o "ligero", lo que implica que el tiempo de envejecimiento y el sistema de alimentación pueden afectar la respuesta sensorial del color. © 2016, Universidad de Antioquia. Todos los derechos reservados. La respuesta de tri-estímulo dada por los miembros del panel que usan la escala Pantone puede tener una tendencia comparable a los valores obtenidos instrumentalmente y relacionados con la interpretación del valor de Delta E con respecto al grado de ser "notable" o "ligero", lo que implica que el tiempo de envejecimiento y el sistema de alimentación pueden afectar la respuesta sensorial del color.

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Hair sheep lamb meat ageing-an instrumental color analysis
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Albarracín, William H. | 2016

Background: The color of meat may be modified by physiological or process factors such as species, gender, the amount of muscle fibers, genetic characteristics and age, producing differences that can be observe by the consumer. Objectives: This work was aimed at evaluating the effect of a feeding system in instrumental Color parameters for hair sheep lambs crossed with Colombian breeds Methods: Fifty-four 10-week-old Dorper X Colombian lambs were used in 2 feeding systems: grazing and semi-feedlot (n=27); each feeding group was divided into 3 fasting groups (6, 12 and 18 hours) prior to slaughter. Samples were analyzed in 3 ageing conditions (0, 7 and 15 days), using L*, a* and b* color values obtained by instrumental evaluation. Results: There were only significant differences between the feeding systems at days 7 ageing (p<0.05). Instrumental L* values increased with ageing. Conclusions: Ageing time and feeding system affect the color results in the studied lambs, this differences implies that this variables should be had in account in order to obtain lamb meat quality.

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