Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdo
ABSTRACT: The presence of the PSE (pale, soft and exudative exudative) condition in porcine carcass causes high economic losses to the meat industry. The PSE appearance depends on many variables, some of which are intrinsic of the animal, and others are related to transportation conditions to the sl...
- Autores:
-
Castrillón Hoyos, Wilson Ernesto
Fernández Silva, Jorge Arturo
Restrepo Betancur, Luis Fernando
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2007
- Institución:
- Universidad de Antioquia
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- Acceso en línea:
- http://hdl.handle.net/10495/8002
- Palabra clave:
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-sa/2.5/co/
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Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdo |
| dc.title.translated.spa.fl_str_mv |
Variables associated PSE (Pale, Soft, Exudative) to meat in porcine carcasses |
| title |
Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdo |
| spellingShingle |
Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdo |
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Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdo |
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Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdo |
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Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdo |
| title_full_unstemmed |
Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdo |
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Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdo |
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Castrillón Hoyos, Wilson Ernesto Fernández Silva, Jorge Arturo Restrepo Betancur, Luis Fernando |
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Castrillón Hoyos, Wilson Ernesto Fernández Silva, Jorge Arturo Restrepo Betancur, Luis Fernando |
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CENTAURO Grupo de Investigación en Ciencias Agrarias -GRICA- |
| description |
ABSTRACT: The presence of the PSE (pale, soft and exudative exudative) condition in porcine carcass causes high economic losses to the meat industry. The PSE appearance depends on many variables, some of which are intrinsic of the animal, and others are related to transportation conditions to the slaughterhouse. The aim of the present study was to determine if there is or not an association between some of the above mentioned variables and the PSE condition. The studied variables were: genetic, sex, food, weight, time of fasting, time of transportation, density, temperature and humidity during transportation, type of truck, resting time, dorsal fat, carcass efficiency and carcass weight losses. Carcasses of commercial genetic pigs (n = 474) were tested and semimembranous muscle pH was done at 45 minutes (pH45 ) and then at 24 h post-sacrifice, using IQ 200 Scientific Instruments®, with an ISFET® type probe. Test of principal components of GLM with contrast test of Tukey with 95% of significance, and univariate and divariate frequencies distribution was applied. The results demonstrate that there was highly significant association (p < 0.01) between pH45 and variables as density, food, type of truck, genetic and the resting time. The sex and the time of transportation also had significant association (p < 0.05), but only with pH45. Additionally, differences between genetic, sex (highest values of pH45 to males) and food (p < 0.05) were found. Also, there were interactions between: sex - fasting, sex - food, sex - resting and sex - transportation (p < 0.05). According to the results, PSE condition is not a unicausal phenomenon and consequently it needs an integral managment. |
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2007 |
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2007 |
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2017-08-23T19:44:51Z |
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Artículo de investigación |
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Castrillón WE, Fernández JA, Restrepo LF. Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdo. Rev. Colomb. Cienc. Pecu. 2007;20:327-338 |
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0120-0690 |
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http://hdl.handle.net/10495/8002 |
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2256-2958 |
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Castrillón WE, Fernández JA, Restrepo LF. Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdo. Rev. Colomb. Cienc. Pecu. 2007;20:327-338 0120-0690 2256-2958 |
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Rev. Colomb. Cienc. Pecu. |
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Revista Colombiana de Ciencias Pecuarias |
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Castrillón Hoyos, Wilson ErnestoFernández Silva, Jorge ArturoRestrepo Betancur, Luis FernandoCENTAUROGrupo de Investigación en Ciencias Agrarias -GRICA-2017-08-23T19:44:51Z2017-08-23T19:44:51Z2007Castrillón WE, Fernández JA, Restrepo LF. Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdo. Rev. Colomb. Cienc. Pecu. 2007;20:327-3380120-0690http://hdl.handle.net/10495/80022256-2958ABSTRACT: The presence of the PSE (pale, soft and exudative exudative) condition in porcine carcass causes high economic losses to the meat industry. The PSE appearance depends on many variables, some of which are intrinsic of the animal, and others are related to transportation conditions to the slaughterhouse. The aim of the present study was to determine if there is or not an association between some of the above mentioned variables and the PSE condition. The studied variables were: genetic, sex, food, weight, time of fasting, time of transportation, density, temperature and humidity during transportation, type of truck, resting time, dorsal fat, carcass efficiency and carcass weight losses. Carcasses of commercial genetic pigs (n = 474) were tested and semimembranous muscle pH was done at 45 minutes (pH45 ) and then at 24 h post-sacrifice, using IQ 200 Scientific Instruments®, with an ISFET® type probe. Test of principal components of GLM with contrast test of Tukey with 95% of significance, and univariate and divariate frequencies distribution was applied. The results demonstrate that there was highly significant association (p < 0.01) between pH45 and variables as density, food, type of truck, genetic and the resting time. The sex and the time of transportation also had significant association (p < 0.05), but only with pH45. Additionally, differences between genetic, sex (highest values of pH45 to males) and food (p < 0.05) were found. Also, there were interactions between: sex - fasting, sex - food, sex - resting and sex - transportation (p < 0.05). According to the results, PSE condition is not a unicausal phenomenon and consequently it needs an integral managment.RESUMEN: La presencia de la condición PSE (pálida, suave, exudativa) en canales porcinas causa altas pérdidas económicas a la industria cárnica y según estudios presenta asociación con muchas variables. Para analizarlas se muestrearon 474 canales de cerdos comerciales y se les midió el pH (pHmetro IQ 200 Scientific Instruments®, con sonda de silicio tipo ISFET®) a 45 minutos (pH45) y a 24 horas post-sacrificio en el músculo semimembranoso. Las variables analizadas fueron genética, sexo, alimento, tiempo de ayuno, peso vivo; duración del transporte, densidad, temperatura y humedad relativa durante el transporte; tipo de camión, tiempo de reposo, grasa dorsal, rendimiento en canal y mermas. En el análisis estadístico se aplicó la técnica de componentes principales, GLM con prueba de contraste de Tukey con un 95% de significancia, y distribución de frecuencias univariada y bivariada. Los resultados demuestran que hubo asociación altamente significativa (p < 0.01) entre el pH45 y la densidad, alimento, camión, genética y reposo; el sexo y el tiempo de transporte tuvieron asociación significativa (p < 0.05). Se encontró diferencia entre los tipos de genética, entre los sexos y entre los tipos de alimento (p < 0.05). Se presentaron las interacciones sexo-ayuno, sexo-alimento, sexo-reposo y sexo-transporte (p < 0.05). Esto indica que la condición PSE no es unicausal y como tal debe ser manejada.COL0001262COL0009556application/pdfspaUniversidad de Antioquia, Facultad de Ciencias AgrariasMedellín, Colombiahttps://creativecommons.org/licenses/by-nc-sa/2.5/co/https://creativecommons.org/licenses/by-nc-sa/4.0/Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO)info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Variables asociadas con la presentación de carne PSE (Pálida, Suave, Exudativa) en canales de cerdoVariables associated PSE (Pale, Soft, Exudative) to meat in porcine carcassesArtículo de investigaciónhttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionRev. Colomb. Cienc. Pecu.338332720Revista Colombiana de Ciencias PecuariasPublicationCC-LICENSElicense_urllicense_urltext/plain; charset=utf-849https://bibliotecadigital.udea.edu.co/bitstreams/05f8c1b3-7d27-4d14-8af3-c3c85ceb56ae/download4afdbb8c545fd630ea7db775da747b2fMD52falseAnonymousREADlicense_textlicense_texttext/html; charset=utf-80https://bibliotecadigital.udea.edu.co/bitstreams/0121db7f-c4bf-4c99-83d8-c30ab29fe52f/downloadd41d8cd98f00b204e9800998ecf8427eMD53falseAnonymousREADlicense_rdflicense_rdfapplication/rdf+xml; charset=utf-80https://bibliotecadigital.udea.edu.co/bitstreams/9cc1382c-f483-42dc-8704-373467fc2f97/downloadd41d8cd98f00b204e9800998ecf8427eMD54falseAnonymousREADLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://bibliotecadigital.udea.edu.co/bitstreams/9da901bd-b75e-45d7-8a65-c2ef3d10f23e/download8a4605be74aa9ea9d79846c1fba20a33MD55falseAnonymousREADORIGINALRestrepo_L_2007_Variables_carne_cerdo.pdfRestrepo_L_2007_Variables_carne_cerdo.pdfArtículo de investigaciónapplication/pdf429800https://bibliotecadigital.udea.edu.co/bitstreams/c83bd193-ec65-4636-9869-b2454ad31d1e/download0ee0e7ce7c8ffe0be1955644db66821fMD51trueAnonymousREADTEXTRestrepo_L_2007_Variables_carne_cerdo.pdf.txtRestrepo_L_2007_Variables_carne_cerdo.pdf.txtExtracted texttext/plain48127https://bibliotecadigital.udea.edu.co/bitstreams/4efa2b33-f653-4e2d-87aa-f420f4a9a3e7/download5483db240230ae70213c8bf9434e2c4cMD58falseAnonymousREADTHUMBNAILRestrepo_L_2007_Variables_carne_cerdo.pdf.jpgRestrepo_L_2007_Variables_carne_cerdo.pdf.jpgGenerated Thumbnailimage/jpeg12511https://bibliotecadigital.udea.edu.co/bitstreams/b011244e-ad59-4906-8980-64d99a24cf71/download556f43abce05b16b304f8fb2ec4e4dfaMD59falseAnonymousREAD10495/8002oai:bibliotecadigital.udea.edu.co:10495/80022025-03-26 18:19:26.226https://creativecommons.org/licenses/by-nc-sa/2.5/co/open.accesshttps://bibliotecadigital.udea.edu.coRepositorio Institucional de la Universidad de Antioquiaaplicacionbibliotecadigitalbiblioteca@udea.edu.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 |