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在不同类别的Botucatu子尸体中对死后的pH演变和死结过程的表征
Daniel Rodrigues Dutra1, Erick Alonso Villegas-Cayllahua1, Giovanna Garcia Baptista1
1Department of Agricultural and Environmental Biotechnology, Faculty of Agriculture and Veterinary Sciences, São Paulo State University, Jaboticabal 14884-900, Brazil.
Animals : an open access journal from MDPI
|September 14, 2024
概括
12个月的Botucatu子尸体的体重和产量更高. 在4°C下18小时的最佳冷却确保了子尸体的适当的死和肉类转化.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 尸体体检后生理学
背景情况:
- 子肉的质量受到屠宰前的因素和死后的变化的影响.
- 了解死结的进展对于优化肉质和消费者接受至关重要.
- 博图卡图子代表了一种特定的遗传系,在肉质特征上有潜在的变异.
研究的目的:
- 为了描述博图卡图子尸体的特征.
- 为了监测不同类别的子中死后的pH演变和死的发展.
- 为了确定Botucatu子肉的最佳冷却时间.
主要方法:
- 评估不同年龄和性别的子的活重,尸体重量和产量.
- 在死后24小时内监测肌肉pH值 (骨两侧肌肉和长腰肌肉).
- 评估死的建立和解决时间.
主要成果:
- 较年长的子 (12个月) 与较年轻的子 (3个月) 相比,具有更高的活体重量,尸体重量和产量.
- 肌肉的pH动力学受肌肉类型,年龄和性别的影响,从4小时后,双腿骨的pH值比长腿骨的pH值更高.
- 死亡硬度发作发生在死后5-6小时,在所有组中死后18小时得到解决.
结论:
- 博图卡图子尸体的特征因年龄和性别而异.
- 对于Botucatu子尸体,建议在4°C持续冷却至少18小时.
- 这种冷却协议确保了高效的死结硬度进展和最佳的肌肉转化为肉.
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