000098240 001__ 98240
000098240 005__ 20210121150813.0
000098240 0247_ $$2doi$$a10.3390/foods8110589
000098240 0248_ $$2sideral$$a121886
000098240 037__ $$aART-2019-121886
000098240 041__ $$aeng
000098240 100__ $$0(orcid)0000-0001-8042-8688$$aRipoll, G.
000098240 245__ $$aInfluence of the use of milk replacers and pH on the texture profiles of raw and cooked meat of suckling kids
000098240 260__ $$c2019
000098240 5060_ $$aAccess copy available to the general public$$fUnrestricted
000098240 5203_ $$aThe aim of this work was to study the texture profile of fresh and cooked longissimus thoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling Male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Retinta, RE; Tinerfeña, TI; Verata, VE), all of single parturition, were raised with milk replacers (MR) or with natural milk from the dams (NM). The meat pH, Warner-Bratzler shear force, texture profile analysis and chemical composition were determined. Kids were clustered based on their pH by k-means clustering. The effect of the rearing system on the textural profile was strongly modulated by breed. The values of Warner-Bratzler shear force and hardness found in these breeds under both rearing systems were very low. Hence, the toughness of very light suckling kids should not be a determining factor in choosing a breed or rearing system. Nevertheless, the use of milk replacers increased the presence of meat with high pH, which modified the textural parameters, decreasing the shear force but increasing cohesiveness and adhesiveness. Consequently, depending on the commercial strategy of the farm, the election of the breed and rearing system must be considered together.
000098240 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/A14-17R-GRUPO SAGAS$$9info:eu-repo/grantAgreement/ES/INIA/RTA2012-23-C3
000098240 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000098240 590__ $$a4.092$$b2019
000098240 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b27 / 139 = 0.194$$c2019$$dQ1$$eT1
000098240 592__ $$a0.661$$b2019
000098240 593__ $$aFood Science$$c2019$$dQ2
000098240 593__ $$aHealth (social science)$$c2019$$dQ2
000098240 593__ $$aPlant Science$$c2019$$dQ2
000098240 593__ $$aHealth Professions (miscellaneous)$$c2019$$dQ2
000098240 593__ $$aMicrobiology$$c2019$$dQ3
000098240 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000098240 700__ $$aAlcalde, M.J.
000098240 700__ $$aCórdoba, M.G.
000098240 700__ $$aCasquete, R.
000098240 700__ $$aArgüello, A.
000098240 700__ $$aRuiz-Moyano, S.
000098240 700__ $$0(orcid)0000-0002-0572-9509$$aPanea, B.
000098240 773__ $$g8, 11 (2019), 589 [15 pp]$$pFoods$$tFoods$$x2304-8158
000098240 8564_ $$s447892$$uhttps://zaguan.unizar.es/record/98240/files/texto_completo.pdf$$yVersión publicada
000098240 8564_ $$s2396707$$uhttps://zaguan.unizar.es/record/98240/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000098240 909CO $$ooai:zaguan.unizar.es:98240$$particulos$$pdriver
000098240 951__ $$a2021-01-21-12:24:13
000098240 980__ $$aARTICLE