The pH of guinea pig (Cavia porcellus) meat from the welfare-deficient slaughtering in the Peruvian central Andes

In Andean region of Peru is common to slaughter Guinea pig without lairage and stunning. The aim of this study was to evaluate the pH of meat of Guinea pig (Cavia porcellus) from the unsuitable welfare practices during slaughtering in the Peruvian central Andes. The pH of 60 guinea pig carcasses wer...

Descripción completa

Detalles Bibliográficos
Autores principales: LUCAS, Juan R, BALCAZAR-NAKAMATSU, Stephanie, TIRADO, Oliver, RODRIGUEZ GUTIERREZ, Alejandro
Formato: Artículo revista
Lenguaje:Español
Publicado: Universidad Nacional del Litoral 2017
Materias:
pH
guinea pig
slaughterhouse
Cobayo
Matadero
Acceso en línea:https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/6818
Aporte de:
Biblioteca Virtual - Publicaciones (UNL) de Universidad Nacional del Litoral
id I26-R133-article-6818
record_format ojs
spelling I26-R133-article-68182023-09-15T10:32:34Z The pH of guinea pig (Cavia porcellus) meat from the welfare-deficient slaughtering in the Peruvian central Andes El pH de la carne de cobayo (Cavia porcellus) procedente del manejo deficiente del bienestar animal durante el sacrificio en la sierra central del Perú LUCAS, Juan R BALCAZAR-NAKAMATSU, Stephanie TIRADO, Oliver RODRIGUEZ GUTIERREZ, Alejandro pH guinea pig slaughterhouse pH Cobayo Matadero In Andean region of Peru is common to slaughter Guinea pig without lairage and stunning. The aim of this study was to evaluate the pH of meat of Guinea pig (Cavia porcellus) from the unsuitable welfare practices during slaughtering in the Peruvian central Andes. The pH of 60 guinea pig carcasses were analyzed at 0, 1, 6, 12 and 24 hours after the end of the slaughter process. The pH was 6.79 ± 0.3, 6.74 ± 0.34, 6.59 ± 0.28, 6.45 ± 0.35 and 5.96 ± 0.11 for 0, 1, 6, 12 y 24 h post slaughtering. The equation that graphs pH evolution was Y=6.7765-0.0231X-0.0005X2 (R2=0.996). En la región andina del Perú es común observar el sacrificio de  los cobayos sin aturdimiento ni descanso ante mortem. El objetivo del presente estudio fue evaluar el pH de la carne de cobayo (Cavia porcellus) resultante de este manejo. Se evaluó el pH de 60 canales a las 0, 1, 6, 12, y 24 h posteriores al sacrificio sin descanso ante mortem ni aturdimiento. El pH fue de 6.79 ± 0.3, 6.74 ± 0.34, 6.59 ± 0.28, 6.45 ± 0.35 y 5.96 ± 0.11, a la 0, 1, 6, 12 y 24 horas post sacrificio respectivamente. La ecuación que representa la evolución del pH fue Y=6.7765-0.0231X-0.0005X2 (R2=0.996). Universidad Nacional del Litoral 2017-09-22 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Comunicación corta Short communication application/pdf https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/6818 10.14409/favecv.v16i2.6818 FAVE Sección Ciencias Veterinarias; Vol. 16 Núm. 2 (2017): FAVE Sección Ciencias Veterinarias; 70-73 FAVE Sección Ciencias Veterinarias; Vol. 16 No. 2 (2017): FAVE Sección Ciencias Veterinarias; 70-73 FAVE Sección Ciencias Veterinarias; v. 16 n. 2 (2017): FAVE Sección Ciencias Veterinarias; 70-73 2362-5589 1666-938X 10.14409/favecv.v16i2 spa https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/6818/9967 Derechos de autor 2017 FAVE Sección Ciencias Veterinarias
institution Universidad Nacional del Litoral
institution_str I-26
repository_str R-133
container_title_str Biblioteca Virtual - Publicaciones (UNL)
language Español
format Artículo revista
topic pH
guinea pig
slaughterhouse
pH
Cobayo
Matadero
spellingShingle pH
guinea pig
slaughterhouse
pH
Cobayo
Matadero
LUCAS, Juan R
BALCAZAR-NAKAMATSU, Stephanie
TIRADO, Oliver
RODRIGUEZ GUTIERREZ, Alejandro
The pH of guinea pig (Cavia porcellus) meat from the welfare-deficient slaughtering in the Peruvian central Andes
topic_facet pH
guinea pig
slaughterhouse
pH
Cobayo
Matadero
author LUCAS, Juan R
BALCAZAR-NAKAMATSU, Stephanie
TIRADO, Oliver
RODRIGUEZ GUTIERREZ, Alejandro
author_facet LUCAS, Juan R
BALCAZAR-NAKAMATSU, Stephanie
TIRADO, Oliver
RODRIGUEZ GUTIERREZ, Alejandro
author_sort LUCAS, Juan R
title The pH of guinea pig (Cavia porcellus) meat from the welfare-deficient slaughtering in the Peruvian central Andes
title_short The pH of guinea pig (Cavia porcellus) meat from the welfare-deficient slaughtering in the Peruvian central Andes
title_full The pH of guinea pig (Cavia porcellus) meat from the welfare-deficient slaughtering in the Peruvian central Andes
title_fullStr The pH of guinea pig (Cavia porcellus) meat from the welfare-deficient slaughtering in the Peruvian central Andes
title_full_unstemmed The pH of guinea pig (Cavia porcellus) meat from the welfare-deficient slaughtering in the Peruvian central Andes
title_sort ph of guinea pig (cavia porcellus) meat from the welfare-deficient slaughtering in the peruvian central andes
description In Andean region of Peru is common to slaughter Guinea pig without lairage and stunning. The aim of this study was to evaluate the pH of meat of Guinea pig (Cavia porcellus) from the unsuitable welfare practices during slaughtering in the Peruvian central Andes. The pH of 60 guinea pig carcasses were analyzed at 0, 1, 6, 12 and 24 hours after the end of the slaughter process. The pH was 6.79 ± 0.3, 6.74 ± 0.34, 6.59 ± 0.28, 6.45 ± 0.35 and 5.96 ± 0.11 for 0, 1, 6, 12 y 24 h post slaughtering. The equation that graphs pH evolution was Y=6.7765-0.0231X-0.0005X2 (R2=0.996).
publisher Universidad Nacional del Litoral
publishDate 2017
url https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/6818
work_keys_str_mv AT lucasjuanr thephofguineapigcaviaporcellusmeatfromthewelfaredeficientslaughteringintheperuviancentralandes
AT balcazarnakamatsustephanie thephofguineapigcaviaporcellusmeatfromthewelfaredeficientslaughteringintheperuviancentralandes
AT tiradooliver thephofguineapigcaviaporcellusmeatfromthewelfaredeficientslaughteringintheperuviancentralandes
AT rodriguezgutierrezalejandro thephofguineapigcaviaporcellusmeatfromthewelfaredeficientslaughteringintheperuviancentralandes
AT lucasjuanr elphdelacarnedecobayocaviaporcellusprocedentedelmanejodeficientedelbienestaranimalduranteelsacrificioenlasierracentraldelperu
AT balcazarnakamatsustephanie elphdelacarnedecobayocaviaporcellusprocedentedelmanejodeficientedelbienestaranimalduranteelsacrificioenlasierracentraldelperu
AT tiradooliver elphdelacarnedecobayocaviaporcellusprocedentedelmanejodeficientedelbienestaranimalduranteelsacrificioenlasierracentraldelperu
AT rodriguezgutierrezalejandro elphdelacarnedecobayocaviaporcellusprocedentedelmanejodeficientedelbienestaranimalduranteelsacrificioenlasierracentraldelperu
AT lucasjuanr phofguineapigcaviaporcellusmeatfromthewelfaredeficientslaughteringintheperuviancentralandes
AT balcazarnakamatsustephanie phofguineapigcaviaporcellusmeatfromthewelfaredeficientslaughteringintheperuviancentralandes
AT tiradooliver phofguineapigcaviaporcellusmeatfromthewelfaredeficientslaughteringintheperuviancentralandes
AT rodriguezgutierrezalejandro phofguineapigcaviaporcellusmeatfromthewelfaredeficientslaughteringintheperuviancentralandes
first_indexed 2023-07-05T23:06:55Z
last_indexed 2024-08-13T20:38:26Z
_version_ 1807306202301857792

Ejemplares similares