Calidad sensorial de la carne de cabritos lechales criados en sistemas de producción basados en pastoreo

  1. Francisco De-la-Vega Galán 1
  2. José Luis Guzmán Guerrero 2
  3. Manuel Delgado Pertíñez 1
  4. Luis Ángel Zarazaga Garcés 2
  5. Pilar Ruiz Pérez-Cacho 3
  6. Hortensia Galán-Soldevilla 3
  1. 1 Universidad de Sevilla
    info

    Universidad de Sevilla

    Sevilla, España

    ROR https://ror.org/03yxnpp24

  2. 2 Universidad de Huelva
    info

    Universidad de Huelva

    Huelva, España

    ROR https://ror.org/03a1kt624

  3. 3 Universidad de Córdoba
    info

    Universidad de Córdoba

    Córdoba, España

    ROR https://ror.org/05yc77b46

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Journal:
Revista Mexicana de Ciencias Pecuarias

ISSN: 2448-6698,  2007-1124

Year of publication: 2021

Volume: 12

Issue: 1

Pages: 306-317

Type: Article

DOI: 10.22319/RMCP.V12I1.5454 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Revista Mexicana de Ciencias Pecuarias

Abstract

In Spain, there is growing interest in the conservation of native goat breeds in grazing production systems, and the possibility of conventional farms transitioning to organic. This requires a complete understanding of the repercussions of this transition, including its effect on end product sensory quality. An evaluation was done of the sensory attributes of suckling goat meat from two indigenous Spanish breeds (Payoya and Blanca Andaluza) raised in conventional and organic grazing production systems. Of the 21 suckling kids used, 12 were raised in an organic system (6 Payoya and 6 Blanca Andaluza) and 9 in a conventional system (3 Payoya and 6 Blanca Andaluza). Meat sensory profile was evaluated by an analytical panel. The meat from kids raised in organic systems had less intensity of smell and a softer, more tender and juicier texture than meat from the conventional systems. Meat from Blanca Andaluza kids exhibited lower odor intensity and a softer, more tender and juicier texture than the Payoya kid meat. These are promising preliminary results that highlight some of the benefits resulting from the transition from conventional to organic grazing systems for goat production.

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