Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age

Autores
Bernad, Lucí­a; Casado, P.D.; Murillo, Natalia Lorena; Picallo, Alejandra; Garriz, Carlos Alberto; Maceira, Nestor Oscar
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Meat from the Greater rhea (Rhea americana) could compete with traditional red meats, diversifying the market of protein products of animal origin. The meat from 32 rheas was used to study quality aspects and this included ultimate pH (pHu), color, water-holding capacity (WHC%), cooking loss (CL%) and tenderness. The muscles sampled were the Gastrocnemius pars externa, Iliofibularis and Obturatorius medialis from both sexes at multiple ages (10, 12, 14, 16 months). Age at slaughter affected WHC%, CL%, and color in raw meat and tenderness in cooked meat. Muscles under study showed differences in terms of pHu, raw meat color, and tenderness of cooked meat. Sex did not have a significant effect on any of the variables studied. According to our results, rhea meat from younger animals, between 10 to 14 months old, was tender and moderately juicy and the visual color was appreciated by the consumers.
EEA Balcarce
Fil: Bernad, Lucí­a. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Grupo de Recursos Naturales y Gestión Ambiental; Argentina
Fil: Casado, P.D. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Area Ciencia y Tecnología de Alimentos; Argentina
Fil: Murillo, Natalia Lorena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Grupo de Recursos Naturales y Gestión Ambiental; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Estadística y Diseño; Argentina
Fil: Picallo, A.B. Universidad de Buenos Aires. Facultad de Agronomía. Area Calidad de Productos Pecuarios y Estudios del Consumidor; Argentina
Fil: Garriz, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Maceira, Nestor Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Grupo de Recursos Naturales y Gestión Ambiental; Argentina
Fuente
Poultry science : pey005. (February 2018)
Materia
Calidad de la Carne
Ñandu
Proteínas de Origen Animal
Meat Quality
Rheas
Animal Protein
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2190
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2190
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spelling Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and ageBernad, Lucí­aCasado, P.D.Murillo, Natalia LorenaPicallo, AlejandraGarriz, Carlos AlbertoMaceira, Nestor OscarCalidad de la CarneÑanduProteínas de Origen AnimalMeat QualityRheasAnimal ProteinMeat from the Greater rhea (Rhea americana) could compete with traditional red meats, diversifying the market of protein products of animal origin. The meat from 32 rheas was used to study quality aspects and this included ultimate pH (pHu), color, water-holding capacity (WHC%), cooking loss (CL%) and tenderness. The muscles sampled were the Gastrocnemius pars externa, Iliofibularis and Obturatorius medialis from both sexes at multiple ages (10, 12, 14, 16 months). Age at slaughter affected WHC%, CL%, and color in raw meat and tenderness in cooked meat. Muscles under study showed differences in terms of pHu, raw meat color, and tenderness of cooked meat. Sex did not have a significant effect on any of the variables studied. According to our results, rhea meat from younger animals, between 10 to 14 months old, was tender and moderately juicy and the visual color was appreciated by the consumers.EEA BalcarceFil: Bernad, Lucí­a. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Grupo de Recursos Naturales y Gestión Ambiental; ArgentinaFil: Casado, P.D. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Area Ciencia y Tecnología de Alimentos; ArgentinaFil: Murillo, Natalia Lorena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Grupo de Recursos Naturales y Gestión Ambiental; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Estadística y Diseño; ArgentinaFil: Picallo, A.B. Universidad de Buenos Aires. Facultad de Agronomía. Area Calidad de Productos Pecuarios y Estudios del Consumidor; ArgentinaFil: Garriz, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Maceira, Nestor Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Grupo de Recursos Naturales y Gestión Ambiental; Argentina2018-04-06T14:18:00Z2018-04-06T14:18:00Z2018-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/2190https://academic.oup.com/ps/advance-article-abstract/doi/10.3382/ps/pey005/4859447?redirectedFrom=fulltext0032-57911525-3171 (Online)https://doi.org/10.3382/ps/pey005Poultry science : pey005. (February 2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-18T10:07:07Zoai:localhost:20.500.12123/2190instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-18 10:07:07.707INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age
title Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age
spellingShingle Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age
Bernad, Lucí­a
Calidad de la Carne
Ñandu
Proteínas de Origen Animal
Meat Quality
Rheas
Animal Protein
title_short Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age
title_full Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age
title_fullStr Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age
title_full_unstemmed Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age
title_sort Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age
dc.creator.none.fl_str_mv Bernad, Lucí­a
Casado, P.D.
Murillo, Natalia Lorena
Picallo, Alejandra
Garriz, Carlos Alberto
Maceira, Nestor Oscar
author Bernad, Lucí­a
author_facet Bernad, Lucí­a
Casado, P.D.
Murillo, Natalia Lorena
Picallo, Alejandra
Garriz, Carlos Alberto
Maceira, Nestor Oscar
author_role author
author2 Casado, P.D.
Murillo, Natalia Lorena
Picallo, Alejandra
Garriz, Carlos Alberto
Maceira, Nestor Oscar
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Calidad de la Carne
Ñandu
Proteínas de Origen Animal
Meat Quality
Rheas
Animal Protein
topic Calidad de la Carne
Ñandu
Proteínas de Origen Animal
Meat Quality
Rheas
Animal Protein
dc.description.none.fl_txt_mv Meat from the Greater rhea (Rhea americana) could compete with traditional red meats, diversifying the market of protein products of animal origin. The meat from 32 rheas was used to study quality aspects and this included ultimate pH (pHu), color, water-holding capacity (WHC%), cooking loss (CL%) and tenderness. The muscles sampled were the Gastrocnemius pars externa, Iliofibularis and Obturatorius medialis from both sexes at multiple ages (10, 12, 14, 16 months). Age at slaughter affected WHC%, CL%, and color in raw meat and tenderness in cooked meat. Muscles under study showed differences in terms of pHu, raw meat color, and tenderness of cooked meat. Sex did not have a significant effect on any of the variables studied. According to our results, rhea meat from younger animals, between 10 to 14 months old, was tender and moderately juicy and the visual color was appreciated by the consumers.
EEA Balcarce
Fil: Bernad, Lucí­a. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Grupo de Recursos Naturales y Gestión Ambiental; Argentina
Fil: Casado, P.D. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Area Ciencia y Tecnología de Alimentos; Argentina
Fil: Murillo, Natalia Lorena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Grupo de Recursos Naturales y Gestión Ambiental; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Estadística y Diseño; Argentina
Fil: Picallo, A.B. Universidad de Buenos Aires. Facultad de Agronomía. Area Calidad de Productos Pecuarios y Estudios del Consumidor; Argentina
Fil: Garriz, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Maceira, Nestor Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Grupo de Recursos Naturales y Gestión Ambiental; Argentina
description Meat from the Greater rhea (Rhea americana) could compete with traditional red meats, diversifying the market of protein products of animal origin. The meat from 32 rheas was used to study quality aspects and this included ultimate pH (pHu), color, water-holding capacity (WHC%), cooking loss (CL%) and tenderness. The muscles sampled were the Gastrocnemius pars externa, Iliofibularis and Obturatorius medialis from both sexes at multiple ages (10, 12, 14, 16 months). Age at slaughter affected WHC%, CL%, and color in raw meat and tenderness in cooked meat. Muscles under study showed differences in terms of pHu, raw meat color, and tenderness of cooked meat. Sex did not have a significant effect on any of the variables studied. According to our results, rhea meat from younger animals, between 10 to 14 months old, was tender and moderately juicy and the visual color was appreciated by the consumers.
publishDate 2018
dc.date.none.fl_str_mv 2018-04-06T14:18:00Z
2018-04-06T14:18:00Z
2018-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/2190
https://academic.oup.com/ps/advance-article-abstract/doi/10.3382/ps/pey005/4859447?redirectedFrom=fulltext
0032-5791
1525-3171 (Online)
https://doi.org/10.3382/ps/pey005
url http://hdl.handle.net/20.500.12123/2190
https://academic.oup.com/ps/advance-article-abstract/doi/10.3382/ps/pey005/4859447?redirectedFrom=fulltext
https://doi.org/10.3382/ps/pey005
identifier_str_mv 0032-5791
1525-3171 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Poultry science : pey005. (February 2018)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 13.000565

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