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Articles by S. Flores-Peinado
Total Records ( 3 ) for S. Flores-Peinado
  M. Carrillo del Valle , D.T. Velez-Trujillo , I. Guerrero-Legarreta , M. Becerril-Herrera , R. Ramirez-Necoechea , M. Alonso-Spilsbury , S. Flores-Peinado and D. Mota-Rojas
  The research for post-mortem tenderizing methods comes about from the need to provide good tasting and uniform quality in meat products, considering tenderness as the most important quality characteristic. A number of researchers studied various methods in order to improve meat tenderness cause by the physico-chemical condition of muscle contractile proteins, connective tissue or both. During post mortem storage, the muscle undergoes a series of biochemical, histological and physical events which collectively are called rigor mortis. Variation of rigor mortis events largely influences meat acceptability. Electric Stimulation (ES) directly affects meat sensory characteristics (color, odor and flavor and tenderness). Other factor determining meat quality of stimulated meat are time elapsed from slaughtering to stimulation, ripening and storage temperature after stimulation.
  M.J. Maldonado , D. Mota-Rojas , M. Becerril-Herrera , S. Flores-Peinado , D. Camacho-Morfin , A. Cardona-Leija , R. Ramirez-Necoechea , L. Morfin-Loyden , M. Gonzalez-Lozano , M.E. Pereda-Solis and M. Alonso-Spilsbury
  The objective of this study, was to evaluate the effect of two stunning methods on blood gasometry, metabolic profile, acid-base balance and carcass quality on broilers. Sixty broilers were monitored. Before sacrifice, the birds were weighed and randomly divided by sacrifice method into 2 groups: decapitation (30) and electric stunning (30). Bleeding was timed and a blood samples were taken in order to evaluate critical blood parameters. The chickens remained 7 sec in the scalding bucket at a 33 C, carcass meat pH and temperature were measured warm, post thermal shock and cold. The pCO2 was the highest value measured on the desensitized chickens using the electric stunning method and the pO2 was higher on the decapitated birds. Even though no differences were noted, it is worth mentioning that glucose levels were higher than 200 mg dL-1 and lactate was extremely low (5 mg dL-1) regardless of sacrificial method. Highly significant differences were observed in pre-shock pH and post shock values of the decapitated bird (from acid to neutral). We conclude that regardless of the sacrificial method, the physiological variables were not modified between groups, and therefore had no negative effects on the broiler carcass.
  M. Becerril-Herrera , O. Guzman-Pina , M. Alonso-Spilsbury , E.V. Dorsey-San Vicente , C. Lemus-Flores , S. Flores-Peinado , R. Ramirez-Necoechea and D. Mota-Rojas
  The objective of the present study was to evaluate the morphometry and carcass traits of Creole goats sacrificed and packed in a Federal Inspection Plant (FIP). The study was carried out in a FIP abattoir during May and June 2004. Fifty Creole male goats, 40 to 50 days old were used, brought form nearby family farms. Goats were transported without stops and they were not fed, nor provided with water. Carcasses were graded and 11 indicators were measured: both hot and cold carcass yields, cold carcass temperature, viscera weight, morphometry and pH, among others. When comparing the hot carcass weight with and without viscera (5.03 vs. 4.55), the values measured indicated that viscera represented 20.22% of the animals weight. The difference observed between hot carcass and cold carcass weight was 4.55 vs. 4.28 kg, respectively. Positive correlations were determined (R = 0.96) between hind-limbs (R = 0.65) and forelimbs (R = 0.69), as well as the one registered of both limbs with the hind and fore canes` perimeters. On the other hand, the abdominal and thoracic regions were highly correlated (R = 0.9). This is an indicator of the animal biotype, which shows that these animals are long linear with highly developed limbs. The pH mean of the hot carcass and the cold carcass was 6.06 and 5.97, respectively.
 
 
 
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