Herminia Vergara

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This study examined the effect of pre-slaughter handling (electrical, gas (CO(2)) or non-stunning) on lipid oxidation (as thiobarbituric acid reactive substances, TBARS; in the unit of mg malondialdehyde/kg(-1) of meat) of Spanish Manchega breed lamb meat, at 24h and at 7 days post-mortem. Lambs were slaughtered at two different weights (light (L), 25kg,(More)
The effect of CO(2) concentration and exposure time at stunning [80% CO(2) for 90s (G1); 90% CO(2) for 90s (G2); 90% CO(2) for 60s (G3); 80% CO(2) for 60s (G4)] plus an electrically stunned control group (G5) was assessed for lipid oxidation (LO) and microbial levels, [total viable counts, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp.] in(More)
Thirty-three suckling lambs of the Manchega breed were used to compare the effects of pre-slaughter handling (PSH) on initial meat quality and at 7 days post-mortem. Lambs were distributed into three groups: electrically stunned (ESL; n=15), stunned using CO(2) (GSL; n=10) and slaughtered without previous stunning (USL; n=8). Meat quality was evaluated by(More)
This study examines the effect of three types of modified atmospheres, each with a different gas composition (A:40% CO(2)+60% N(2); B:80% CO(2)+20% O(2); C:80% CO(2)+20% N(2)), on the development of meat quality of Cervus elaphus in order to suggest a gas composition that best preserves this type of meat. Meat quality was assessed by examining pH, colour as(More)
This study describes milk production and milk composition of Iberian red deer (Cervus elaphus hispanicus) females (hinds) and the effect of calving date and BW change of hinds by milking over 34 wk. All hinds produced milk throughout the 34-wk study period, well over the standard lactation period. Total milk yield was 224.1 +/- 21.1 L, and daily production(More)
The present study was proposed to compare the effect that different types of stunning (TS) had on the quality of refrigerated meat from light lambs of the Spanish Manchega breed at 24h and 7 days post-mortem. Lambs were electrically stunned (ESL; n=10), using CO(2) (GSL; n=10) or slaughtered without previous stunning (USL; n=10). Measurements on meat(More)
Forty-nine Manchega breed male suckling lambs were used in this experiment. The effect of CO(2) concentration and exposure time at stunning [80% CO(2) for 90 s (G1); 90% CO(2) for 90 s (G2); 90% CO(2) for 60 s (G3); 80% CO(2) for 60 s (G4)] plus an electrically stunned control group (G5) was assessed for pH, colour (L(*), a(*), b(*), C(*) and h(*)), water(More)
This study examined the effect of the type of suckling and length of lactation period on carcass characteristics and lamb meat quality in the Manchega Spanish breed. Fifty-eight lambs were divided into three groups differing in their management systems from birth to slaughter: The first group (W; n=21) was weaned at 35 days old. In the second one (HW; n=18)(More)
Effects of slaughter weight and sex on carcass characteristics and lamb meat quality of Manchega Spanish breed were analysed. Forty-five lambs were divided into two slaughter weight groups: light (LW=21.7±0.16 kg; n=24) and medium (MW=27.8±0.16 kg; n=21). Dressing proportion and conformation were significantly different between groups and sex. There were(More)
The effects of stunning on both initial and up to 2 weeks post mortem storage meat quality of Spanish Manchega breed lamb were studied. Twenty-four lambs were distributed into two groups. The first group (US; n =12) were slaughtered without previous stunning. In the second group (ES; n =12) animals were electrically stunned. Meat quality was assessed by(More)