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dc.contributor.advisorRivera-Serrano, Aixa
dc.contributor.authorMántaras-Solá, Cristina Isabel
dc.date.accessioned2019-04-15T13:45:14Z
dc.date.available2019-04-15T13:45:14Z
dc.date.issued2018
dc.identifier.urihttps://hdl.handle.net/handle/20.500.11801/1939
dc.description.abstractCattle raised in Puerto Rico were evaluated on their physical-chemical attributes associated with the type of production, sex and age of slaughter. 142 samples of the Longissimus dorsi muscle were obtained. These samples were vacuum sealed and aged for 0, 7, 14 and 21 days. They were analyzed for pH, fat percentage and tenderness. During the aging time the pH values increased but the values did not reach unacceptable levels. The crude fat percentage was not affected by the variables, it remains as lean meat, but females and adult cattle presented the highest percentage of fat (1.50%). Tenderness estimated by WBSF method was not affected by the independent variables. When using the IFM method, it was observed that the meat-type cattle were significantly more tender. As the aging effect was evaluated, it is recommended that the meat stays at least 14 days aging to increased tenderness.en_US
dc.description.abstractSe evaluaron los atributos físico-químicos asociados con el tipo de producción, sexo y edad de matanza de bovinos criados en Puerto Rico. Se obtuvieron 142 muestras del músculo Longissimus dorsi. Estas se añejaron al vacio por 0, 7, 14 y 21 días. Se analizaron para pH, por ciento de grasa y terneza. Durante la maduración se observó un aumento en los valores de pH, sin llegar a niveles no aceptables. El por ciento de grasa cruda no fue afectado por las variables independientes, quedando como carne magra, siendo las hembras y el ganado adulto los que presentaron el por ciento de grasa más elevado. La terneza estimada por WBSF tampoco fue afectado por estas variables. Sin embargo, al utilizar el método de IFM se observo que el ganado tipo carne fue más tierno. Al evaluar el efecto de maduración encontramos que, para todas las variables, 14 días de añejamiento es el tiempo recomendable para una terneza aceptable.en_US
dc.language.isoSpanishen_US
dc.subjectGanado bovinoen_US
dc.titleEfecto del añejamiento, tipo, sexo y edad a la matanza del ganado bovino sobre las características físico químicas de la carne de res mercadeada en puerto ricoen_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2018 Cristina Isabel Mántaras-Soláen_US
dc.contributor.committeePagán-Morales, Melvin
dc.contributor.committeeCasas Guernica, Américo
dc.contributor.representativeRomán, Rosas
thesis.degree.levelM.S.en_US
thesis.degree.disciplineAnimal Industryen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Animal Scienceen_US
dc.description.graduationSemesterSummer (3rd Semester)en_US
dc.description.graduationYear2018en_US


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    Items included under this collection are theses, dissertations, and project reports submitted as a requirement for completing a degree at UPR-Mayagüez.

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