Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids
Abstract
:1. Introduction
2. Materials and Methods
2.1. Animals
2.2. Carcass Sampling
2.3. Meat Chemical Composition
2.4. Meat Texture
2.5. Statistical Analysis
3. Results
3.1. Chemical Composition of Natural Milk and Longissimus Thoracis Muscle
3.2. Meat Texture
3.3. Principal Component Analysis and Correlations
3.4. Effect of PH on Kids Meat Quality
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Breed | Protein, % | Fat, % | Lactose, % |
---|---|---|---|
Florida | 3.79 b | 5.11 bc | 4.05 |
Cabra del Guadarrama | 3.35 c | 4.09 e | 4.10 |
Majorera | 4.55 a | 4.78 cd | 4.11 |
Palmera | 4.54 a | 5.40 ab | 4.16 |
Payoya | 3.78 b | 4.29 de | 4.19 |
Retinta | 3.79 b | 5.38 ab | 4.20 |
Tinerfeña | 4.30 a | 4.58 de | 4.10 |
Verata | 4.22 ab | 5.82 a | 4.25 |
Standard error | 0.147 | 0.181 | 0.062 |
Breed effect (p-value) | <0.001 | <0.001 | 0.33 |
B † | RS | n | pH 24 h | Moist, % | IMF, % | CP, % | Ash, % | NPN, mg/g | AN, mg/g |
---|---|---|---|---|---|---|---|---|---|
FL | MR | 15 | 5.69 de | 78.03 a | 1.88 def | 18.30 de | 1.18 ab | 3.086 bcde | 0.822 cde |
NM | 15 | 5.61 efg | 77.11 ab | 1.97 def | 18.68 cd | 1.18 ab | 3.491 bcd | 1.043 bcd | |
GU | MR | 15 | 5.66 ef | 76.88 ab | 4.29 a | 19.25 cd | 1.11 abc | 5.454 a | 0.236 g |
NM | 16 | 5.67 de | 71.36 f | 5.16 a | 23.99 ab | 0.96 e | 4.699 ab | 0.290 fg | |
MA | MR | 16 | 5.81 c | 74.50 d | 1.78 def | 23.22 b | 1.08 bcd | 3.047 bcde | 1.619 a |
NM | 16 | 5.86 c | 73.16 e | 0.89 f | 24.97 a | 1.10 abc | 1.702 def | 1.426 ab | |
PL | MR | 15 | 6.16 a | 75.31 cd | 1.72 def | 24.05 ab | 1.16 ab | 2.802 bcde | 0.826 cde |
NM | 16 | 5.85 c | 74.07 de | 1.29 ef | 23.82 ab | 1.01 de | 1.743 def | 1.422 ab | |
PY | MR | 16 | 5.80 c | 76.88 ab | 1.63 ef | 16.89 e | 1.17 ab | 2.244 cde | 0.471 efg |
NM | 14 | 5.78 cd | 76.90 ab | 1.11 f | 20.30 c | 1.12 abc | 2.695 cde | 0.635 def | |
RE | MR | 15 | 5.53 g | 78.08 a | 2.68 bcd | 19.51 cd | 1.10 abc | 1.466 ef | 0.790 cde |
NM | 15 | 5.55 fg | 76.17 bc | 2.97 bc | 19.25 cd | 1.21 a | 2.210 cdef | 1.113 bc | |
TI | MR | 16 | 6.01 b | 75.06 cd | 1.32 ef | 23.81 ab | 1.08 bcd | 3.513 bc | 0.983 cd |
NM | 16 | 5.88 c | 74.66 d | 1.45 ef | 23.56 ab | 1.04 cde | 2.602 cde | 1.754 a | |
VE | MR | 15 | 5.84 c | 76.99 ab | 3.16 b | 18.22 de | 0.96 e | 2.699 cde | 0.685 de |
NM | 15 | 5.79 cd | 76.19 bc | 2.16 cde | 19.41 cd | 1.09 bcd | 0.476 f | 0.688 de | |
s.e. | 0.039 | 0.441 | 0.324 | 0.511 | 0.031 | 0.363 | 0.080 | ||
B | <0.001 | <0.001 | 0.001 | <0.001 | 0.001 | <0.001 | <0.001 | ||
RS | 0.006 | <0.001 | 0.26 | <0.001 | 0.47 | 0.002 | <0.001 | ||
B*RS | <0.001 | <0.001 | 0.11 | <0.001 | <0.001 | <0.001 | <0.001 |
B † | RS | Hardness (N) | Adhesiveness (-N·s) | Springiness (cm) | Cohesiveness (-) | Chewiness (J·10−2) | Resilience (-) |
---|---|---|---|---|---|---|---|
FL | MR | 14.38 bcd | 0.26 ab | 0.83 bcd | 0.45 ab | 5.18 cd | 0.246 ab |
NM | 14.97 bcd | 0.21 c | 0.87 abc | 0.47 ab | 6.60 bcd | 0.247 ab | |
GU | MR | 10.46 d | 0.09 c | 0.90 ab | 0.44 ab | 4.10 d | 0.231 abc |
NM | 11.97 cd | 0.11 c | 0.90 ab | 0.47 ab | 5.08 cd | 0.265 a | |
MA | MR | 11.90 cd | 0.11 c | 0.80 cd | 0.44 ab | 4.14 d | 0.195 c |
NM | 14.21 cd | 0.17 c | 0.89 ab | 0.47 ab | 5.96 bcd | 0.252 ab | |
PA | MR | 17.60 bcd | 0.37 bc | 0.93 a | 0.46 ab | 7.44 bc | 0.263 a |
NM | 14.99 bcd | 0.21 c | 0.89 ab | 0.48 a | 6.37 bcd | 0.266 a | |
PY | MR | 18.74 bc | 0.29 bc | 0.86 abc | 0.43 ab | 6.80 bcd | 0.242 ab |
NM | 33.41 a | 0.34 bc | 0.84 abcd | 0.41 b | 11.35 a | 0.240 ab | |
RE | MR | 22.22 b | 0.96 a | 0.86 abc | 0.35 c | 6.58 bcd | 0.120 d |
NM | 13.81 cd | 0.53 b | 0.91 ab | 0.48 a | 5.77 bcd | 0.210 bc | |
TI | MR | 12.14 cd | 0.14 c | 0.90 ab | 0.45 ab | 4.67 cd | 0.237 ab |
NM | 17.88 bcd | 0.26 bc | 0.89 ab | 0.47 ab | 7.28 bc | 0.246 ab | |
VE | MR | 16.72 bcd | 0.31 bc | 0.89 ab | 0.46 ab | 8.74 ab | 0.210 bc |
NM | 14.45 bcd | 0.21 c | 0.78 d | 0.47 ab | 5.16 ab | 0.236 abc | |
s.e. | 1.662 | 0.058 | 0.016 | 0.013 | 0.641 | 0.009 | |
B | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | |
RS | 0.086 | 0.044 | 0.773 | <0.001 | 0.023 | <0.001 | |
B*RS | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 |
B | RS † | Hardness (N) | Adhesiveness (-N·s) | Springiness (cm) | Cohesiveness (-) | Chewiness (J·10−2) | Resilience (-) |
---|---|---|---|---|---|---|---|
FL | MR | 8.17 de | 0.002 c | 0.83 a | 0.77 a | 5.42 cde | 0.36 ab |
NM | 9.08 de | 0.008 c | 0.85 a | 0.75 abc | 5.86 cde | 0.30 c | |
GU | MR | 8.27 de | 0.008 c | 0.86 a | 0.65 d | 4.67 e | 0.31 bc |
NM | 8.51 de | 0.026 c | 0.82 a | 0.65 d | 4.53 e | 0.29 c | |
MA | MR | 6.92 e | 0.010 c | 0.87 a | 0.71 abcd | 4.36 e | 0.33 bc |
NM | 7.77 de | 0.040 bc | 0.88 a | 0.73 abcd | 5.09 de | 0.34 abc | |
PA | MR | 8.13 de | 0.034 bc | 0.90 a | 0.70 abcd | 5.13 cde | 0.32 bc |
NM | 8.77 de | 0.035 bc | 0.86 a | 0.68 cd | 5.23 cde | 0.32 bc | |
PY | MR | 11.72 cd | 0.012 c | 0.85 a | 0.76 ab | 7.55 abc | 0.39 a |
NM | 10.38 cde | 0.012 c | 0.85 a | 0.74 abc | 6.68 bcde | 0.34 abc | |
RE | MR | 28.14 a | 0.271 a | 0.66 b | 0.52 e | 9.12 a | 0.14 e |
NM | 17.53 b | 0.092 b | 0.80 a | 0.65 d | 8.31 ab | 0.23 d | |
TI | MR | 8.23 de | 0.016 c | 0.92 a | 0.70 abcd | 5.33 cde | 0.33 bc |
NM | 9.08 de | 0.037 bc | 0.89 a | 0.69 bcd | 5.58 cde | 0.30 c | |
VE | MR | 15.01 bc | 0.039 bc | 0.82 a | 0.70 abcd | 8.51 ab | 0.28 c |
NM | 11.96 cd | 0.012 c | 0.84 a | 0.77 abcd | 7.54 abcd | 0.32 bc | |
s.e. | 0.919 | 0.013 | 0.023 | 0.016 | 0.489 | 0.012 | |
B | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | |
RS | 0.002 | 0.011 | 0.365 | 0.042 | 0.518 | 0.859 | |
B*RS | <0.001 | <0.001 | 0.001 | <0.001 | 0.438 | <0.001 |
Variables | CL1 (51.2%) | CL2 (36.6%) | CL3 (12.2%) | s.e. | Sig. |
---|---|---|---|---|---|
% of MR kids | 54.4 | 40.5 | 76.7 | 0.001 | |
pH | 5.6 c | 5.8 b | 6.2 a | 0.020 | <0.001 |
Chemical composition | |||||
Moisture, % | 75.82 | 75.61 | 75.38 | 0.310 | 0.689 |
Intramuscular fat, % | 2.59 a | 1.96 b | 2.12 ab | 0.196 | 0.015 |
Crude protein, % | 20.42 b | 21.36 b | 22.34 a | 0.381 | 0.010 |
Ash, % | 1.11 | 1.09 | 1.10 | 0.017 | 0.380 |
NPN, mg/g | 3.08 a | 2.48 b | 2.89 ab | 0.223 | 0.041 |
AN, mg/g | 0.91 | 0.97 | 0.85 | 0.065 | 0.397 |
TPA raw meat | |||||
Hardness, N | 15.47 | 16.15 | 17.94 | 1.023 | 0.390 |
Adhesiveness,-N·s | 0.38 a | 0.20 b | 0.30 ab | 0.037 | <0.001 |
Springiness, cm | 0.88 b | 0.86 c | 0.91 a | 0.009 | 0.001 |
Cohesiveness | 0.43 b | 0.46 a | 0.46 a | 0.007 | 0.005 |
Chewiness, J·10−2 | 5.86 b | 6.29 b | 7.60 a | 0.371 | 0.029 |
Resilience | 0.21 b | 0.24 a | 0.26 a | 0.006 | <0.001 |
TPA cooked meat | |||||
Hardness, N | 13.79 a | 9.53 b | 9.13 b | 0.753 | <0.001 |
Adhesiveness,-N·s | 0.08 a | 0.02 b | 0.02 b | 0.009 | <0.001 |
Springiness, cm | 0.80 b | 0.86 a | 0.90 a | 0.012 | <0.001 |
Cohesiveness | 0.66 b | 0.72 a | 0.72 a | 0.010 | <0.001 |
Chewiness, J·10−2 | 6.40 | 5.99 | 6.14 | 0.296 | 0.466 |
Resilience | 0.26 | 0.29 | 0.34 | 0.047 | 0.634 |
Warner-Bratzler | |||||
Max. Stress, N/cm2 | 38.4 a | 34.0 b | 27.0 c | 1.284 | <0.001 |
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Ripoll, G.; Alcalde, M.J.; Córdoba, M.G.; Casquete, R.; Argüello, A.; Ruiz-Moyano, S.; Panea, B. Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids. Foods 2019, 8, 589. https://doi.org/10.3390/foods8110589
Ripoll G, Alcalde MJ, Córdoba MG, Casquete R, Argüello A, Ruiz-Moyano S, Panea B. Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids. Foods. 2019; 8(11):589. https://doi.org/10.3390/foods8110589
Chicago/Turabian StyleRipoll, Guillermo, María J. Alcalde, María G. Córdoba, Rocío Casquete, Anastasio Argüello, Santiago Ruiz-Moyano, and Begoña Panea. 2019. "Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids" Foods 8, no. 11: 589. https://doi.org/10.3390/foods8110589