Calidad de la carne de potro gallego de monte en diferentes explotaciones

  1. Franco, D. 1
  2. Fernández, M. 1
  3. Rodríguez, E 1
  4. García, L. 1
  5. Lorenzo, J.M. 1
  1. 1 Centro Tecnológico de la Carne. San Cibrao das Viñas. Ourense
Journal:
Archivos de zootecnia

ISSN: 0004-0592,  1885-4494

Year of publication: 2011

Volume: 60

Issue: 231

Pages: 389-392

Type: Article

DOI: 10.4321/S0004-05922011000300018 DIALNET GOOGLE SCHOLAR lock_openDialnet editor

More publications in: Archivos de zootecnia

Abstract

The meat quality of Longissimus dorsi (LD) in a total of 51 Galician Mountain Foals from three diferent production systems was studied. The livestock production system affected significantly moisture and protein content and redness (p<0.001), also affected on heme-Fe content and yellowness (p<0.01), although these differences could be also at differences in slaughter aged of foals . In general, meat from foals of this study showed as a very lean meat (<1% in IMF) with a high protein content (>19.5%) and heme-Fe (1.47 mg/100 g meat) comparable to veal meat. Also, meat samples showed, higher luminosity (L*>40) very good water holding capacity, measured by cooking losses (<17.4%) and tenderness less than 4 kg, so can be classified as a meat very tender.

Data source: Dialnet