de CAro2.p65

Lean meat content is the most important characteristic that defines pigs dressed carcasses quality. An objective system of typification is employed in Argentina, by means of optical penetration probes; and all information is then accurately recorded. Pig?s slaughter through 2002 was statistically an...

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Autores principales: De Caro, A., Basso, C.P., Alleva, G., Premezzi, D., Basso, L.R.
Formato: Artículo publishedVersion
Lenguaje:Español
Publicado: Universidad de Buenos Aires. Facultad de Ciencias Veterinarias. 2005
Materias:
porcinos
calidad de res
magro
pigs
carcass quality
lean
Acceso en línea:http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=pveterinaria/invet&cl=CL1&d=HWA_4589
https://repositoriouba.sisbi.uba.ar/gsdl/collect/pveterinaria/invet/index/assoc/HWA_4589.dir/4589.PDF
Aporte de:
Repositorio Digital de la Universidad de Buenos Aires (UBA) de Universidad de Buenos Aires
id I28-R145-HWA_4589
record_format dspace
spelling I28-R145-HWA_45892024-11-05 de CAro2.p65 Lean meat content is the most important characteristic that defines pigs dressed carcasses quality. An objective system of typification is employed in Argentina, by means of optical penetration probes; and all information is then accurately recorded. Pig?s slaughter through 2002 was statistically analyzed, studying dressed carcasses lean tissue content, in relation with pig farms, slaughterhouses and season when animals were commercialized; and its correlations with quality variables of dressed carcasses were determined. Significant differences were found on lean content and weight, related with season and pig farm. Some producers sold from several farms, being different the lean content of herds sent to different slaughterhouses. Significant differences on fat and muscle between slaughterhouses did not match with those found on lean percentage; but not outstanding differences could be appraised on the accuracy of the different measurement instruments. Relation of carcasses weight and lean percentage is medium or low according the slaughterhouse. Fil: De Caro, A. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Animal. Buenos Aires, Argentina Fil: Basso, C.P. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Animal. Buenos Aires, Argentina Fil: Alleva, G. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Animal. Buenos Aires, Argentina Fil: Premezzi, D. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Animal. Buenos Aires, Argentina Fil: Basso, L.R. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Animal. Buenos Aires, Argentina De Caro, A. Basso, C.P. Alleva, G. Premezzi, D. Basso, L.R. 2005 La principal característica que define la calidad de la canal porcina es el contenido de carne magra. Argentina utiliza un sistema objetivo de tipificación mediante el uso de sondas ópticas de penetración y la información de la faena es registrada. En este trabajo se analiza estadísticamente la faena de 2002 estudiando la relación del contenido de tejido magro de las reses con los establecimientos productores, las plantas de faena, y época del año en que se comercializaron los animales y las correlaciones con variables de calidad de la canal. Se hallaron diferencias significativas entre el contenido de magro y peso con la época y establecimiento. Existen productores que comercializan en diferentes plantas variando el contenido de magro de las tropas remitidas a distintos frigoríficos. Las diferencias significativas de las medidas de grasa y músculo entre frigoríficos no se corresponden con las halladas para el porcentaje de magro, pero no se aprecian diferencias relevantes en la precisión de los distintos equipos de medición. La relación del peso de la res con el porcentaje de magro es de media a baja, según la planta de faena. application/pdf 1514-6634 (impreso) 1668-3498 (en línea) porcinos calidad de res magro pigs carcass quality lean spa Universidad de Buenos Aires. Facultad de Ciencias Veterinarias. https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ InVet, vol. 07, nº1 El contenido de magro de canales porcinas y su relación con variables de calidad y de origen Lean meat content on pig carcasses and its relation with quality and origin variables info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/publishedVersion http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=pveterinaria/invet&cl=CL1&d=HWA_4589 https://repositoriouba.sisbi.uba.ar/gsdl/collect/pveterinaria/invet/index/assoc/HWA_4589.dir/4589.PDF
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-145
collection Repositorio Digital de la Universidad de Buenos Aires (UBA)
language Español
orig_language_str_mv spa
topic porcinos
calidad de res
magro
pigs
carcass quality
lean
spellingShingle porcinos
calidad de res
magro
pigs
carcass quality
lean
De Caro, A.
Basso, C.P.
Alleva, G.
Premezzi, D.
Basso, L.R.
de CAro2.p65
topic_facet porcinos
calidad de res
magro
pigs
carcass quality
lean
description Lean meat content is the most important characteristic that defines pigs dressed carcasses quality. An objective system of typification is employed in Argentina, by means of optical penetration probes; and all information is then accurately recorded. Pig?s slaughter through 2002 was statistically analyzed, studying dressed carcasses lean tissue content, in relation with pig farms, slaughterhouses and season when animals were commercialized; and its correlations with quality variables of dressed carcasses were determined. Significant differences were found on lean content and weight, related with season and pig farm. Some producers sold from several farms, being different the lean content of herds sent to different slaughterhouses. Significant differences on fat and muscle between slaughterhouses did not match with those found on lean percentage; but not outstanding differences could be appraised on the accuracy of the different measurement instruments. Relation of carcasses weight and lean percentage is medium or low according the slaughterhouse.
format Artículo
Artículo
publishedVersion
author De Caro, A.
Basso, C.P.
Alleva, G.
Premezzi, D.
Basso, L.R.
author_facet De Caro, A.
Basso, C.P.
Alleva, G.
Premezzi, D.
Basso, L.R.
author_sort De Caro, A.
title de CAro2.p65
title_short de CAro2.p65
title_full de CAro2.p65
title_fullStr de CAro2.p65
title_full_unstemmed de CAro2.p65
title_sort de caro2.p65
publisher Universidad de Buenos Aires. Facultad de Ciencias Veterinarias.
publishDate 2005
url http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=pveterinaria/invet&cl=CL1&d=HWA_4589
https://repositoriouba.sisbi.uba.ar/gsdl/collect/pveterinaria/invet/index/assoc/HWA_4589.dir/4589.PDF
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