Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/70125
Title: Influence of the use of milk replacers and pH on the texture profiles of raw and cooked meat of suckling kids
Authors: Ripoll, Guillermo
Alcalde, María J.
Córdoba, María G.
Casquete, Rocío
Argüello, Anastasio 
Ruiz-Moyano, Santiago
Panea, Begoña
UNESCO Clasification: 3109 Ciencias veterinarias
Keywords: Dfd
Hardness
Rearing System
Shear Force
Stress, et al
Issue Date: 2019
Journal: Foods 
Abstract: The aim of this work was to study the texture profile of fresh and cooked longissimus thoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling Male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Retinta, RE; Tinerfeña, TI; Verata, VE), all of single parturition, were raised with milk replacers (MR) or with natural milk from the dams (NM). The meat pH, Warner-Bratzler shear force, texture profile analysis and chemical composition were determined. Kids were clustered based on their pH by k-means clustering. The effect of the rearing system on the textural profile was strongly modulated by breed. The values of Warner-Bratzler shear force and hardness found in these breeds under both rearing systems were very low. Hence, the toughness of very light suckling kids should not be a determining factor in choosing a breed or rearing system. Nevertheless, the use of milk replacers increased the presence of meat with high pH, which modified the textural parameters, decreasing the shear force but increasing cohesiveness and adhesiveness. Consequently, depending on the commercial strategy of the farm, the election of the breed and rearing system must be considered together.
URI: http://hdl.handle.net/10553/70125
ISSN: 2304-8158
DOI: 10.3390/foods8110589
Source: Foods [ISSN 2304-8158], v. 8 (11), 589
Appears in Collections:Artículos
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