Resumen

JURADO-GAMEZ, H. A; CABRERA-LARA, E. J  y  SALAZAR SALAZAR, J. A. COMPARISON OF TWO TYPES OF SACRIFICE AND DIFFERENT RIPENING TIMES ON PHYSICO-CHEMICAL AND MICROBIOLOGICAL VARIABLES OF GUINEA PIG (Cavia porcellus) MEAT. Rev. Med. Vet. Zoot. [online]. 2016, vol.63, n.3, pp.201-217. ISSN 0120-2952.  https://doi.org/10.15446/rfmvz.v63n3.62741.

The objective was to determine the behavior of the physicochemical and microbiological during ripening of meat of guinea pig (Cavia porcellus) variables, using two methods of desensitization (whiplash and electric stun). The research was conducted in the laboratories of the University of Narino and 24 animals were used: 12 for each method. 12h fast animals before slaughter and channels matured under refrigeration (2-4°C) for 24 h. the variables pH, acidity, temperature, water retention capacity (WRC), electrical conductivity (EC) and cooling water loss every 4 hours were determined. Total coliforms and fecal parameters were evaluated at 0, 16 and 24 h, plus Listeria sp. and presence of antibiotics (sulfonamides) at the start of ripening. To detect difference between desensitization methods for physicochemical variables repeated measures design was used in time; whereas for the other variables descriptive statistics were used. The results showed that the best time to maturity was at 16 hours, with an average pH of 5.42, 0.272% acidity and CRA of 12.73. Further, microbiological variables were below the current standard guaranteeing the safety of meat assessed. No statistical difference was observed between desensitization methods and results were negative antibiotics. It is concluded that the proper ripening time for guinea pig meat was 16 hours without differences in the method of desensitization.

Palabras clave : animal welfare; microbiology; sacrifice; electrical stunning; guinea pig.

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