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San Cibrao, Spain

Franco D.,Centro Tecnologico Of La Carne | Fernandez M.,Centro Tecnologico Of La Carne | Temperan S.,Centro Tecnologico Of La Carne | Garcia L.,Centro Tecnologico Of La Carne | Lorenzo J.M.,Centro Tecnologico Of La Carne
Archivos de Zootecnia | Year: 2011

The carcass characteristics of 50 Galician mountain foals from three different farms were studied. Slaughter weight was higher (p<0.001) in foals, ten months old, from SEC vs. SE a year old (199 vs. 138 kg). Dressing percentage was also affected (53.35% vs. 49.48%, p<0.01). The percentage of front quarter was higher (p<0.001) in SEL (39.59%) than SE (38.66%) and SEC (35.76%). Nevertheless, the lean percentage and total fat was significantly higher in SEC foals (73 vs. 69 p<0.05; 6.68 vs. 3.25, p<0.001). Source


Franco D.,Centro Tecnologico Of La Carne | Fernandez M.,Centro Tecnologico Of La Carne | Rodriguez E.,Centro Tecnologico Of La Carne | Garcia L.,Centro Tecnologico Of La Carne | Lorenzo J.M.,Centro Tecnologico Of La Carne
Archivos de Zootecnia | Year: 2011

The meat quality of Longissimus dorsi (LD) in a total of 51 Galician Mountain Foals from three diferent production systems was studied. The livestock production system affected significantly moisture and protein content and redness (p<0.001), also affected on heme-Fe content and yellowness (p<0.01), although these differences could be also at differences in slaughter aged of foals. In general, meat from foals of this study showed as a very lean meat (<1% in IMF) with a high protein content (>19.5%) and heme-Fe (1.47 mg/100 g meat) comparable to veal meat. Also, meat samples showed, higher luminosity (L*>40) very good water holding capacity, measured by cooking losses (<17.4%) and tenderness less than 4 kg, so can be classified as a meat very tender. Source

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