The pH of meat of Guinea pig (Cavia porcellus) for human consumption in the peruvian central Andes

J. R. Lucas; S. Balcázar; O. Tirado; A. Rodríguez

doi:10.30972/vet.2912793

The pH of meat of Guinea pig (Cavia porcellus) for human consumption in the peruvian central Andes

J. R. Lucas, S. Balcázar, O. Tirado, A. Rodríguez

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4 Scopus citations

Abstract

© 2018 Universidad Nacional de Nordeste (UNNE). All Rights Reserved. The aim of this study was to evaluate the pH of meat of Guinea pig from peruvian central andes. The pH of 60 Guinea pig carcasses were analyzed at the end of the slaughter process and at 1, 6, 12 and 24 h later. The pH was 6.79 ± 0.3, 6.74 ± 0.34, 6.59 ± 0.28, 6.45 ± 0.35 and 5.96 ± 0.11 for 0, 1, 6, 12 y 24 h post slaughtering. The equation that graphs pH was Y=6.7765-0.0231X-0.0005X2 (R2=0.996). The absence of an appropriate descent of the muscular pH impacts negatively in the meat quality due to the proliferation of harmful bacteria. Studies are required to assess the impact of the deficiencies observed during slaughtering (it was not observed lairage nor ante-mortem shower and Guinea pigs were not stunned prior to bleeding and sticking was carried out with conscious animals) on the quality and shelf life of Guinea pig meat.

Original language	American English
Pages (from-to)	65-67
Number of pages	3
Journal	Revista Veterinaria
DOIs	https://doi.org/10.30972/vet.2912793
State	Published - 1 Jan 2018

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title = "The pH of meat of Guinea pig (Cavia porcellus) for human consumption in the peruvian central Andes",

abstract = "{\textcopyright} 2018 Universidad Nacional de Nordeste (UNNE). All Rights Reserved. The aim of this study was to evaluate the pH of meat of Guinea pig from peruvian central andes. The pH of 60 Guinea pig carcasses were analyzed at the end of the slaughter process and at 1, 6, 12 and 24 h later. The pH was 6.79 ± 0.3, 6.74 ± 0.34, 6.59 ± 0.28, 6.45 ± 0.35 and 5.96 ± 0.11 for 0, 1, 6, 12 y 24 h post slaughtering. The equation that graphs pH was Y=6.7765-0.0231X-0.0005X2 (R2=0.996). The absence of an appropriate descent of the muscular pH impacts negatively in the meat quality due to the proliferation of harmful bacteria. Studies are required to assess the impact of the deficiencies observed during slaughtering (it was not observed lairage nor ante-mortem shower and Guinea pigs were not stunned prior to bleeding and sticking was carried out with conscious animals) on the quality and shelf life of Guinea pig meat.",

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doi = "10.30972/vet.2912793",

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AU - Tirado, O.

AU - Rodríguez, A.

PY - 2018/1/1

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N2 - © 2018 Universidad Nacional de Nordeste (UNNE). All Rights Reserved. The aim of this study was to evaluate the pH of meat of Guinea pig from peruvian central andes. The pH of 60 Guinea pig carcasses were analyzed at the end of the slaughter process and at 1, 6, 12 and 24 h later. The pH was 6.79 ± 0.3, 6.74 ± 0.34, 6.59 ± 0.28, 6.45 ± 0.35 and 5.96 ± 0.11 for 0, 1, 6, 12 y 24 h post slaughtering. The equation that graphs pH was Y=6.7765-0.0231X-0.0005X2 (R2=0.996). The absence of an appropriate descent of the muscular pH impacts negatively in the meat quality due to the proliferation of harmful bacteria. Studies are required to assess the impact of the deficiencies observed during slaughtering (it was not observed lairage nor ante-mortem shower and Guinea pigs were not stunned prior to bleeding and sticking was carried out with conscious animals) on the quality and shelf life of Guinea pig meat.

AB - © 2018 Universidad Nacional de Nordeste (UNNE). All Rights Reserved. The aim of this study was to evaluate the pH of meat of Guinea pig from peruvian central andes. The pH of 60 Guinea pig carcasses were analyzed at the end of the slaughter process and at 1, 6, 12 and 24 h later. The pH was 6.79 ± 0.3, 6.74 ± 0.34, 6.59 ± 0.28, 6.45 ± 0.35 and 5.96 ± 0.11 for 0, 1, 6, 12 y 24 h post slaughtering. The equation that graphs pH was Y=6.7765-0.0231X-0.0005X2 (R2=0.996). The absence of an appropriate descent of the muscular pH impacts negatively in the meat quality due to the proliferation of harmful bacteria. Studies are required to assess the impact of the deficiencies observed during slaughtering (it was not observed lairage nor ante-mortem shower and Guinea pigs were not stunned prior to bleeding and sticking was carried out with conscious animals) on the quality and shelf life of Guinea pig meat.

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The pH of meat of Guinea pig (Cavia porcellus) for human consumption in the peruvian central Andes

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