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resumen

Resumen
Meat from the Greater rhea (Rhea americana) could compete with traditional red meats, diversifying the market of protein products of animal origin. The meat from 32 rheas was used to study quality aspects and this included ultimate pH (pHu), color, water-holding capacity (WHC%), cooking loss (CL%) and tenderness. The muscles sampled were the Gastrocnemius pars externa, Iliofibularis and Obturatorius medialis from both sexes at multiple ages (10, 12, 14, [ver mas...]
dc.contributor.authorBernad, Lucí­a
dc.contributor.authorCasado, P.D.
dc.contributor.authorMurillo, Natalia Lorena
dc.contributor.authorPicallo, Alejandra
dc.contributor.authorGarriz, Carlos Alberto
dc.contributor.authorMaceira, Nestor Oscar
dc.date.accessioned2018-04-06T14:18:00Z
dc.date.available2018-04-06T14:18:00Z
dc.date.issued2018-02
dc.identifier.issn0032-5791
dc.identifier.issn1525-3171 (Online)
dc.identifier.otherhttps://doi.org/10.3382/ps/pey005
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2190
dc.identifier.urihttps://academic.oup.com/ps/advance-article-abstract/doi/10.3382/ps/pey005/4859447?redirectedFrom=fulltext
dc.description.abstractMeat from the Greater rhea (Rhea americana) could compete with traditional red meats, diversifying the market of protein products of animal origin. The meat from 32 rheas was used to study quality aspects and this included ultimate pH (pHu), color, water-holding capacity (WHC%), cooking loss (CL%) and tenderness. The muscles sampled were the Gastrocnemius pars externa, Iliofibularis and Obturatorius medialis from both sexes at multiple ages (10, 12, 14, 16 months). Age at slaughter affected WHC%, CL%, and color in raw meat and tenderness in cooked meat. Muscles under study showed differences in terms of pHu, raw meat color, and tenderness of cooked meat. Sex did not have a significant effect on any of the variables studied. According to our results, rhea meat from younger animals, between 10 to 14 months old, was tender and moderately juicy and the visual color was appreciated by the consumers.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourcePoultry science : pey005. (February 2018)eng
dc.subjectCalidad de la Carne
dc.subjectMeat Qualityeng
dc.subjectÑandu
dc.subjectRheaseng
dc.subjectProteínas de Origen Animal
dc.subjectAnimal Proteineng
dc.titleMeat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and ageeng
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenEEA Balcarce
dc.gic156834
dc.description.filFil: Bernad, Lucí­a. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Grupo de Recursos Naturales y Gestión Ambiental; Argentina
dc.description.filFil: Casado, P.D. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Area Ciencia y Tecnología de Alimentos; Argentina
dc.description.filFil: Murillo, Natalia Lorena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Grupo de Recursos Naturales y Gestión Ambiental; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Estadística y Diseño; Argentina
dc.description.filFil: Picallo, A.B. Universidad de Buenos Aires. Facultad de Agronomía. Area Calidad de Productos Pecuarios y Estudios del Consumidor; Argentina
dc.description.filFil: Garriz, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
dc.description.filFil: Maceira, Nestor Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Grupo de Recursos Naturales y Gestión Ambiental; Argentina
dc.subtypecientifico


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