Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/47880
Campo DC Valoridioma
dc.contributor.authorMorales-Dela Nuez, A.
dc.contributor.authorMoreno-Indias, I.
dc.contributor.authorFalcón, A.
dc.contributor.authorArgüello, A.
dc.contributor.authorSánchez-Macias, D.
dc.contributor.authorCapote, J.
dc.contributor.authorCastro, N.
dc.contributor.otherArguello, Anastasio
dc.contributor.otherMoreno-Indias, Isabel
dc.contributor.otherMorales de la Nuez, Antonio
dc.contributor.otherMoreno-Indias, Isabel
dc.contributor.otherCastro, Noemi
dc.contributor.otherSanchez Macias, Davinia
dc.date.accessioned2018-11-23T17:11:06Z-
dc.date.available2018-11-23T17:11:06Z-
dc.date.issued2009
dc.identifier.issn1011-2367
dc.identifier.urihttp://hdl.handle.net/10553/47880-
dc.description.abstract40 goat kid ribcages were held for 7 days in storage conditions (4 degrees C) and used to determine the effects of three different packaging methods (atmospheric air, vacuum and modified atmosphere package (MAP) 10:70:20 mixture of N-2:O-2:CO2) on meat quality of the chops. L* was affected by the packaging method being lighter than MAP chops. The coordinate a* significantly increased during storage time. For MAP-packed chops and those kept in atmospheric air, b* increased markedly during storage time whereas it remained unaffected throughout storage when in vacuum packages. Final pH values ranged from 5.6 to 5.8 and no effects were found for either storage time or packaging method. WHC means were lowest for the three packaging methods on day 7 of storage and highest on day 1. Storage time increased water loss in vacuum treatments. Trained panel colour acceptability was lower at 3, 5 and 7 days than on day 1 of storage for atmospheric air treatment and vacuum packaging, while for the MAP treatment average values on days 5 and 7 were lower than those observed on days 1 or 3. Trained panel odour was lower for atmospheric air and vacuum packages at 3, 5, and 7 days storage than at I day, while no differences were found in trained panel odour acceptability for MAP packages. With reference to consumers, the MAP proposed in the present study is the chosen method for storing goat meat, rather than vacuum or atmospheric air packaging.
dc.publisher1011-2367
dc.relation.ispartofAsian-Australasian Journal of Animal Sciences
dc.sourceAsian-Australasian Journal of Animal Sciences[ISSN 1011-2367],v. 22, p. 428-432
dc.subject.otherModified Atmosphere
dc.subject.otherColor Stability
dc.subject.otherLipid Oxidation
dc.subject.otherShelf-Life
dc.subject.otherLive Weight
dc.subject.otherBeef
dc.subject.otherCarcass
dc.subject.otherVacuum
dc.subject.otherLamb
dc.subject.otherSlaughter
dc.titleEffects of various packaging systems on the quality characteristic of goat meat
dc.typeinfo:eu-repo/semantics/Articlees
dc.typeArticlees
dc.identifier.doi10.5713/ajas.2009.80488
dc.identifier.scopus67649268428-
dc.identifier.isi000264144200018
dcterms.isPartOfAsian-Australasian Journal Of Animal Sciences
dcterms.sourceAsian-Australasian Journal Of Animal Sciences[ISSN 1011-2367],v. 22 (3), p. 428-432
dc.contributor.authorscopusid26656780600
dc.contributor.authorscopusid24332457100
dc.contributor.authorscopusid26656696800
dc.contributor.authorscopusid6701710018
dc.contributor.authorscopusid24332855000
dc.contributor.authorscopusid6602424338
dc.contributor.authorscopusid57200208399
dc.description.lastpage432
dc.description.firstpage428
dc.relation.volume22
dc.type2Artículoes
dc.identifier.wosWOS:000264144200018
dc.contributor.daisngid1372355
dc.contributor.daisngid1065675
dc.contributor.daisngid7730655
dc.contributor.daisngid298051
dc.contributor.daisngid1406120
dc.contributor.daisngid8666168
dc.contributor.daisngid383596
dc.contributor.daisngid330531
dc.identifier.investigatorRIDB-4493-2010
dc.identifier.investigatorRIDB-6595-2017
dc.identifier.investigatorRIDO-4239-2018
dc.identifier.investigatorRIDE-8907-2011
dc.identifier.investigatorRIDF-9621-2016
dc.identifier.investigatorRIDNo ID
dc.contributor.wosstandardWOS:Morales-DelaNuez, A
dc.contributor.wosstandardWOS:Moreno-Indias, I
dc.contributor.wosstandardWOS:Falcon, A
dc.contributor.wosstandardWOS:Arguello, A
dc.contributor.wosstandardWOS:Sanchez-Macias, D
dc.contributor.wosstandardWOS:Capote, J
dc.contributor.wosstandardWOS:Castro, N
dc.date.coverdateEnero 2009
dc.identifier.ulpgces
dc.description.scieSCIE
item.fulltextSin texto completo-
item.grantfulltextnone-
crisitem.author.deptGIR IUSA-ONEHEALTH 4. Producción y Biotecnología Animal-
crisitem.author.deptIU de Sanidad Animal y Seguridad Alimentaria-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.deptGIR IUSA-ONEHEALTH 4. Producción y Biotecnología Animal-
crisitem.author.deptIU de Sanidad Animal y Seguridad Alimentaria-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.orcid0000-0002-4426-0678-
crisitem.author.orcid0000-0002-3026-2031-
crisitem.author.parentorgIU de Sanidad Animal y Seguridad Alimentaria-
crisitem.author.parentorgIU de Sanidad Animal y Seguridad Alimentaria-
crisitem.author.fullNameArgüello Henríquez, Anastasio-
crisitem.author.fullNameCapote Álvarez, Juan Francisco-
crisitem.author.fullNameCastro Navarro, Noemí-
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