Entity

Time filter

Source Type

Arroyo Cabral, Argentina

Rebak G.,Catedra Tecnologia de Alimentos | Capellari A.,Catedra Tecnologia de Alimentos | Sanchez S.,Catedra Tecnologia de Alimentos | Cedres J.,Catedra Tecnologia de Alimentos | Patino E.,Catedra Tecnologia de Alimentos
Revista Veterinaria | Year: 2010

Bubalina production activity is presented as an ever-expanding in Argentina, with a stock of approximately 10,000 head6. Beef cattle have been the tradicional source of red meat2. There are official programs of dissemination and training in reproductive and good farming practices of buffalo, as well as the formation of research groups and extension in the Northeast provinces of Argentina (Corrientes, Chaco, Formosa and Misiones) and NOA (Salta, Jujuy and Tucuman), projecting to the activity as a profitable alternative in regions where traditional cattle production presents some difficulties for the agro-ecological characteristics (low fields, flood-prone, low-nutrient grasses, etc.)4. Marketing systems for farm standing in Argentina are made: paying the kilos live animals making up the troops. Another commercial alternative is the pay for performance "al gancho" or per kilogram of meat and bone obtained after the slaughter. A current concept is the industrial performance pay, this is per kilogram of cuttings obtained from the slaughtering to be boned carcasses, making the commercial cuts (retail cuts). In the trial of live animals is not always possible to predict the performance of the covers will sacrifice performance nor industrial (commercial cuts). While the buyer of farm animals looking up with better conformation (muscle building) and finishing (degree of fatness), the industry does not always get the best yields of sacrifice and desosado. The quality criteria consider aspects of the carcasses: performance of housing, which determines the price and marketing opportunities. Numerically expressed as a percentage and is calculated by dividing hot carcass weight (sum of the two half carcass) for live weight and multiplied by one hundred5. The official classification system of cattle in our country, dating from the 70s, remains in place and while the majority of slaughterhouses use electronic systems for the cataloging of the carcass, is the only formal system, despite be based on subjective estimates. For the species bubalina no system of assessment or documentation of carcasses formalized by ONCCA (Oficina Nacional de Control Comercial Agropecuario), so most of the slaughterhouses used to buffalo the same system for cattle (Rébak, 2006). Carcasses clasification system are publicated by ONCCA about different sex, category, conformation (muscle building) and finishing (degree of fatness)3. The sale of buffalo meat is currently sidelined by differentiated be sold as beef, the industry paid a lower price than beef steer for the misconception of the lower yield in slaughterhouse (caused by the high weight of leather, head, feet and gastrointestinal tract). Another factor affecting the meat market as distinct, the lack of continuity in the sacrifice, being still under the national stock of buffaloes5. In order to evaluate aspects of primary production, processing and marketing of buffaloes meat was carried out a Federal Productive Innovation Project, approved by the Ministry of Science and Technology of the nation that runs in the Faculty of Veterinary Science National University of the Northeast, with the support of the Association of Buffalo Breeders Argentina (AACB). Source


Rebak G.,Catedra Tecnologia de Alimentos | Sanchez S.,Catedra Tecnologia de Alimentos | Capellari A.,Catedra Tecnologia de Alimentos | Cedres J.,Catedra Tecnologia de Alimentos | Patino E.,Catedra Tecnologia de Alimentos
Revista Veterinaria | Year: 2010

Fatty acids present in meat affect the palatability and other qualities and are classified into: saturated (no double bonds), mono unsaturated (with a double bond): oleic (C-18, 1) and palmitoleic acids (C-16: 1) and polyunsaturated (PUFA or PUFAs) with more than one double bond such as linoleic acid (C-18: 2) with two double bonds, linolenic (C-18: 3) with three double bonds, and arachidonic (C-20: 4), called "essential fatty acids". There are families in turn derived from linoleic acid, omega 6 (?-6, n-6 or w-6) and linolenic acid, Omega 3 (?-, n-3 or w-3). The ideal relationship between the two groups of polyunsaturated fatty acids n-6: n-3 in the diet is 4:1 or 5:1 or less, to prevent heart disease, circulatory, immune, among others. In order to determine quality attributes of buffalo (Bubalus bubalis), we performed an experiment in a slaughter house with 10 animals from Goya (Corrientes). Carcasses following maturation for 24 hours, steaks were sampled at the 11th to 13th ribs and sent for analysis to the laboratory for the determination of dry matter, ether extract, ash and crude protein and fatty acid profile as the Folch technique (1975, methyl esterification with sodium hydroxide and quantified by gas chromatography). Source

Discover hidden collaborations