Una aproximación a las características de la canal y de la carne de conejos de raza Nueva Zelanda
DOI:
https://doi.org/10.19137/cienvet202224102Palabras clave:
producciones ganaderas alternativas, terneza, despieceResumen
El conejo produce carne saludable, generando bajas cantidades de metano, y sin competir por granos y otros recursos alimenticios para el ser humano, por lo que responde adecuadamente a los principios de la bioeconomía. Para que estas propiedades impacten positivamente en la sociedad es necesario fomentar la producción y el consumo de carne de conejo. Por ello, evaluamos la calidad de la canal y de la carne de conejos de raza Nueva Zelanda en 12 machos criados en condiciones comerciales y sacrificados a los dos meses de edad en condiciones estándares. El peso medio de los animales al sacrifico fue de 2,6 kg, y su canal presentó un rendimiento, longitud e índice de compacidad de 52,6%, 32,6 cm y 41,29 g/cm, respectivamente. El despiece de la canal ofreció porcentajes medios de 38,2%, 27,4%, 18,7% y 14,8% para las piernas, lomo, tórax y paletillas, respectivamente. El pH de la carne se situó en valores normales, y las pérdidas por presión y cocinado, y la terneza arrojaron valores medios de 12,8%, 26,6% y 3,1 Kg/cm2, respectivamente. Las variables cromáticas mostraron valores medios de L* = 46,9, a* = 0,54 y b* = 8,14. Estos resultados están alineados con los reportados en razas de tipo industrial.
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pii/S0309174099001096
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Publicado
2022-03-07
Cómo citar
Cantarero Aparicio, M. A., Angón Sánchez de Pedro, E., Peña Blanco, F. ., & Perea Muñoz, J. M. (2022). Una aproximación a las características de la canal y de la carne de conejos de raza Nueva Zelanda. Ciencia Veterinaria, 24(1), 19–29. https://doi.org/10.19137/cienvet202224102
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