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Open AccessArticle

Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

1
Instituto Agroalimentario de Aragón, IA2, CITA-Universidad de Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain
2
Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda. Montañana, 930, 50059 Zaragoza, Spain
3
Department of Agroforestry Science. Universidad de Sevilla. Crta. Utrera, 41013 Sevilla, Spain
4
Instituto Universitario de Investigación de Recursos Agrarios (INURA), Nutrición y Bromatología, Escuela de Ingeniería Agrarias, Universidad de Extremadura, Avda. Adolfo Suarez s/n, 06007 Badajoz, Spain
5
Department of Animal Pathology, Animal Production and Science and Technology of Foods, Universidad de Las Palmas de Gran Canaria, 35416 Las Palmas, Spain
*
Author to whom correspondence should be addressed.
Foods 2019, 8(11), 589; https://doi.org/10.3390/foods8110589
Received: 31 October 2019 / Revised: 11 November 2019 / Accepted: 14 November 2019 / Published: 19 November 2019
(This article belongs to the Special Issue Impact of Pre-Mortem Factors on Meat Quality)
The aim of this work was to study the texture profile of fresh and cooked longissimus thoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Retinta, RE; Tinerfeña, TI; Verata, VE), all of single parturition, were raised with milk replacers (MR) or with natural milk from the dams (NM). The meat pH, Warner-Bratzler shear force, texture profile analysis and chemical composition were determined. Kids were clustered based on their pH by k-means clustering. The effect of the rearing system on the textural profile was strongly modulated by breed. The values of Warner-Bratzler shear force and hardness found in these breeds under both rearing systems were very low. Hence, the toughness of very light suckling kids should not be a determining factor in choosing a breed or rearing system. Nevertheless, the use of milk replacers increased the presence of meat with high pH, which modified the textural parameters, decreasing the shear force but increasing cohesiveness and adhesiveness. Consequently, depending on the commercial strategy of the farm, the election of the breed and rearing system must be considered together. View Full-Text
Keywords: rearing system; stress; DFD; TPA; hardness; toughness; shear force; Warner-Bratzler rearing system; stress; DFD; TPA; hardness; toughness; shear force; Warner-Bratzler
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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.

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