Nutria (Myocastor coypus)
In order to obtain quality coipo meat without affecting the skin, y it was studied: Differents insensibility methods: neck breaking by hit or by twist, and aleo hol ingestion. Differents bleeding technics: snout break, eyes or tongue extraction and auricular cut. The effect of temperature on its mat...
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| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
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| Autores principales: | , |
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| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=11599 |
| Sumario: | In order to obtain quality coipo meat without affecting the skin, y it was studied: Differents insensibility methods: neck breaking by hit or by twist, and aleo hol ingestion. Differents bleeding technics: snout break, eyes or tongue extraction and auricular cut. The effect of temperature on its maturation. It was used exemplars reared in Faculty of Science Agrarian (UNCuyo), noting that only the neck breaking by hit gave bodies without hematomas, and that the alcohol did not produce stupefaction. The blood volumen obtains was greater with auricular cut and smaller with eyes extraction. The pH of the muscle recent slaugthed specimens was 6,9-7 and its temperature was 36-37 ºC. The carcasses matured al 19 ± 2 ºC overtake the 17 ºC and the pH 5,5 at 4 h hours, at 96 hours presented alteration symptoms. The bodies aerated at 5 ± 2 ºC overtake the 5 ºC at 18 hours, at pH 5,6 at 23 hours and they completed the whole process at 30 hours.
Conclusion: The quality of coipo meat is obtained by insensibility by neck breaking by hit, bleeding by auricular cut ripening at5 ± 2 ºC. |
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