Determinación de pH y su influencia en la calidad de la carne equina

Abstract

The purpose of this work was to evaluate factors such as time, temperature and animal category with respect to the measured pH values and what effect they have on the quality of equine meat, as well as being able to generate background information that would explain the pH variability after the task

The research work and field study was carried out in a local slaughter plant, where the pH and temperature of the slaughtered carcasses were measured, where these measurements were carried out with a digital pH meter (YY-103 series, model YY-1030) and a “Testo” thermometer. ” model TS-0560 1113 in the longissimus dorsis muscle at different times (T1,T2,T3,T4,T5) and animal categories (M,AJ,A,S,I) to achieve a more detailed understanding of the muscle activity Equine postmortem and its relationship with pH. In this study, statistical programs were used applying a mixed linear model where we were able to observe that there is a significant difference between the time variable and the pH, which yielded pH values ranging from 5.68 to 6.01 as time passed. where more than 85% of our studied population correspond to values below 6 in the categories M,AJ,A,S and only category I gave above 6. What we could conclude that the channels M,AJ,A and S show an expected tendency to decrease pH, while category I decreases to 6.01, which could be related to their body condition and result in a difficulty in their hygienic and sanitary quality.