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Papers by Felipe Ruiz de Huidobro
Meat Science, Nov 1, 2003
Forty-nine Manchego-breed lambs raised exclusively on their dams' milk until slaughter were used ... more Forty-nine Manchego-breed lambs raised exclusively on their dams' milk until slaughter were used in this study. The effects of gender and slaughter weight (10, 12 and 14 kg) on carcass fatness, meat quality and the fatty acid composition of their fat were studied. Fatness, and in particular dorsal-fat thickness (P40.01), increased with live weight. The effect of gender was even greater (P40.001), as female lambs presented the highest fatness values for all parameters studied. The smallest drop in m. longissimus pH values was seen in the lowest-weight (10 kg) lambs. These same lambs displayed the highest L* value and thus the lightest colour. Fatty acid composition, which was not influenced by live weight, was affected by gender. The subcutaneous fat of female lambs contained more linolenic acid (C18:3) (P40.01) and a greater proportion of polyunsaturated fatty acids than that of male lambs (P40.001). Likewise, the intramuscular fat of female lambs displayed a greater proportion of monounsaturated fatty acids (P40.001) than that of male lambs.
Meat Science, 2004
Eighty-six male light lambs of Manchego breed were used in this study. Principal component (PC) a... more Eighty-six male light lambs of Manchego breed were used in this study. Principal component (PC) analysis was performed to study the relationship between carcass quality variables (n=22) and between meat quality measures (n=21). The carcass quality was assessed using objective and subjective measurements of conformation and fatness besides the joints proportion and tissues proportion of the leg. The measurements used to evaluate meat quality were pH in longissimus dorsi and semitendinosus muscles, the colour, moisture, water holding capacity, cooking losses, texture and sensorial analysis on longissimus dorsi. The five first PCs explained about 77% of the total variability for carcass measures whereas for meat quality the 74% of the total variability was explained for the eight first PCs. All the carcass measurements showed similar weight to define the first PC, whereas the muscle and bone proportion as well as muscle:bone ratio of the leg were useful to define the second PC. The meat quality measures that were more effective to define the first PC were the meat colour measurements, whereas the sensorial variables defined the second PC. The projection of the carcass quality data in the first two PCs allowed to distinguish clearly between heavier carcasses (higher than 6.5 kg) and lighter carcasses (lower than 5.5 kg). The carcasses with a weight higher than 6.5 kg were on the left side of the figure, where the variables of conformation and fatness lie. The group of medium carcass weight were placed between the two previous groups. The projection of the meat quality data in the first two PCs did not differ between hot carcass weights, although there was a trend, the lighter carcasses lay on the left side of the graph, which implies small differences between meat quality in this range of carcass weight.
Boletín Agrario- …, 2003
Boletín Agrario - Comunidad de Madrid, Consejería de Economía e Innovación Tecnológica (Dic 2003)... more Boletín Agrario - Comunidad de Madrid, Consejería de Economía e Innovación Tecnológica (Dic 2003). Sensorial analysis of meat, 3: Development of tasting. ... Journal Title, Boletín Agrario - Comunidad de Madrid, Consejería de Economía e Innovación Tecnológica. ...
Meat Science, 2003
Forty-nine Manchega suckling lambs were used in this trial. Lambs were slaughtered at 10, 12 and ... more Forty-nine Manchega suckling lambs were used in this trial. Lambs were slaughtered at 10, 12 and 14 kg liveweight (cold carcass weight lower than 13 kg). The degree of fatness was assessed by three assessors on colour photographs of the carcasses, using the European Union scale for light lambs (EU), and another new scale developed in our laboratory (Suckling Lamb scale, SL). Carcass degree of fatness was reassessed using the same scales divided into 0.25 point-intervals (EUI, SLI). Carcasses were allocated into four groups by means of a tree classification algorithm (cluster analysis), according to 27 variates, namely muscle percentage, whole fat percentage, subcutaneous fat, intermuscular fat, kidney knob and channel fat percentage and muscle percentage, both in the carcass and in three joints (leg, best end neck plus loin, and shoulder). SL scale groups showed a higher number of variates well correlated to assessors' scoring than EU scale groups. Nevertheless, the EU scale showed significant between-groups differences in a higher number of variates (P< 0.01). Using 0.25-points interval scales, EUI scale scoring was the best correlated to tissue composition. However, most variates were better correlated to dorsal fat thickness measurement (4 cm back from last rib and 4 cm from the carcass midline) than to assessors' scoring. All four groups in the tree classification were statistically different from one another, but assessors only were able to detect differences between whole fat percentage in group 1 and the rest. These results suggest that it is possible to improve the photographic standards of the EU method by using a 0.25 points interval scale. In abattoir conditions, the new SL method (1.0 point intervals) proved to be better. Measure of dorsal fat thickness proved to be a very good predictor of carcass tissue composition, but it is a more expensive measure.
Boletín Agrario de la …, 2003
Biblioteca de la Universidad Complutense de Madrid, Base de datos de artículos de revistas, ...
Se ha estudiado el empleo de paja tratada con urea en la alimentacion de ovejas durante las prime... more Se ha estudiado el empleo de paja tratada con urea en la alimentacion de ovejas durante las primeras semanas de lactacion. Para ello `partiendo de un rebano de ovejas Manchegas se hicieron tres lotes de 7 animales de parto simple que se introdujeron con su cordero en boxes individuales desde al momento del parto hasta los cuarenta y cinco dias de lactacion. Los lotes difirieron en la cantidad de concentrado que recibian que fue de 200, 400 y 600g. por oveja y dia. La paja aportada desde el primer dia a voluntad recogiendose el rehusado tres veces por semana. Se hicieron controles semanales del peso de las ovejas y de los corderos. el consumo de paja fue mayor en las tres primeras semanas de control para el lote que recibio menor cantidad de concentrado no existiendo diferencias en el resto del periodo estudiado. Las ovejas perdieron peso en todos los lotes siendo menor la disminucion para las que recibieron mas concentrado. los corderos tuvieron crecimientos medios de 191g/dia no en...
Animals : an Open Access Journal from MDPI, 2021
Simple Summary Rubia de El Molar is in danger of extinction, and this work is part of a research ... more Simple Summary Rubia de El Molar is in danger of extinction, and this work is part of a research project funded by the Regional Government of Madrid that aims to know its productive characteristics to prevent its disappearance. The aim of this work is to study the effect of weight and sex on suckling lamb meat sensory characteristics of Rubia de El Molar breed. According to sensory characteristics, two weight groups of animals were detected: light carcasses (10 and 15 kg) and heavy carcasses (20 and 25 kg). Heavy carcasses’ meat was tougher, more elastic, and received lower pleasantness scores than light animals. Sex had a lower effect on meat sensory parameters than weight, and meat from male lambs showed higher flavour intensity and also higher pleasantness scores than female meat. Abstract Fifty-six Rubia de El Molar ovine breed lamb carcasses were divided into 8 groups (n = 7 per group) according to weight (10, 15, 20 and 25 kg) and sex (male and female) to study the effect of t...
Alimentaria, 2002
En la Comunidad de Madrid se elabora un queso de leche de cabra de la raza autoctona del Guadarra... more En la Comunidad de Madrid se elabora un queso de leche de cabra de la raza autoctona del Guadarrama. Se presenta en tres tipos comerciales: un queso fresco (consumido a los dos dias de fabricacion), un queso semicurado (madurado durante 2 meses) y uno curado (6 meses de maduracion). Los tres tipos se fabrican con leche pasterizada. A medida que avanza el proceso de maduracion se observa una disminucion del contenido en humedad, una disminucion del contenido en proteinas y un aumento del contenido en grasa del queso. Igualmente se produce una drastica disminucion del numero de microorganismos aerobios mesofilos y aerobios psicrofilos, y una disminucion menos acusada del numero de lactobacilos. Este grupo de microorganismos prolifera con posterioridad a los dos meses de maduracion. Los analisis instrumentales y sensoriales de textura muestran que, a medida que avanza la maduracion, se produce un incremento de firmeza y de la fracturabilidad, y una disminucion de la elacticidad del pro...
Se ha realizado el sacrificio de corderos machos simples de raza manchega a los 15 kg. p.v. (dest... more Se ha realizado el sacrificio de corderos machos simples de raza manchega a los 15 kg. p.v. (destete), 25 y 35 kg. p.v, tras el faenado de las canales, se ha diseccionado la media canal izquierda. De los resultados, se desprende que la mayoria de los organos prolongan su desarrollo mientras dura el del animal. Las canales son longilineal, de caracteristicas similares a las de otras razas espanolas. Los componentes de la canal se desarrollan segun el modelo disto-proximal. Los diferentes depositos grasos siguen el orden de desarrollo siguiente: pelvico, renal, intermuscular y subcutaneo. Las variables que mejor predicen la composicion tisular de la canal son las medidas del engrasamiento, y el porcentaje de los tejidos de la pierna (la grasa subdividida en los distintos depositos)
Meat Science, Nov 1, 2003
Forty-nine Manchego-breed lambs raised exclusively on their dams' milk until slaughter were used ... more Forty-nine Manchego-breed lambs raised exclusively on their dams' milk until slaughter were used in this study. The effects of gender and slaughter weight (10, 12 and 14 kg) on carcass fatness, meat quality and the fatty acid composition of their fat were studied. Fatness, and in particular dorsal-fat thickness (P40.01), increased with live weight. The effect of gender was even greater (P40.001), as female lambs presented the highest fatness values for all parameters studied. The smallest drop in m. longissimus pH values was seen in the lowest-weight (10 kg) lambs. These same lambs displayed the highest L* value and thus the lightest colour. Fatty acid composition, which was not influenced by live weight, was affected by gender. The subcutaneous fat of female lambs contained more linolenic acid (C18:3) (P40.01) and a greater proportion of polyunsaturated fatty acids than that of male lambs (P40.001). Likewise, the intramuscular fat of female lambs displayed a greater proportion of monounsaturated fatty acids (P40.001) than that of male lambs.
Meat Science, 2004
Eighty-six male light lambs of Manchego breed were used in this study. Principal component (PC) a... more Eighty-six male light lambs of Manchego breed were used in this study. Principal component (PC) analysis was performed to study the relationship between carcass quality variables (n=22) and between meat quality measures (n=21). The carcass quality was assessed using objective and subjective measurements of conformation and fatness besides the joints proportion and tissues proportion of the leg. The measurements used to evaluate meat quality were pH in longissimus dorsi and semitendinosus muscles, the colour, moisture, water holding capacity, cooking losses, texture and sensorial analysis on longissimus dorsi. The five first PCs explained about 77% of the total variability for carcass measures whereas for meat quality the 74% of the total variability was explained for the eight first PCs. All the carcass measurements showed similar weight to define the first PC, whereas the muscle and bone proportion as well as muscle:bone ratio of the leg were useful to define the second PC. The meat quality measures that were more effective to define the first PC were the meat colour measurements, whereas the sensorial variables defined the second PC. The projection of the carcass quality data in the first two PCs allowed to distinguish clearly between heavier carcasses (higher than 6.5 kg) and lighter carcasses (lower than 5.5 kg). The carcasses with a weight higher than 6.5 kg were on the left side of the figure, where the variables of conformation and fatness lie. The group of medium carcass weight were placed between the two previous groups. The projection of the meat quality data in the first two PCs did not differ between hot carcass weights, although there was a trend, the lighter carcasses lay on the left side of the graph, which implies small differences between meat quality in this range of carcass weight.
Boletín Agrario- …, 2003
Boletín Agrario - Comunidad de Madrid, Consejería de Economía e Innovación Tecnológica (Dic 2003)... more Boletín Agrario - Comunidad de Madrid, Consejería de Economía e Innovación Tecnológica (Dic 2003). Sensorial analysis of meat, 3: Development of tasting. ... Journal Title, Boletín Agrario - Comunidad de Madrid, Consejería de Economía e Innovación Tecnológica. ...
Meat Science, 2003
Forty-nine Manchega suckling lambs were used in this trial. Lambs were slaughtered at 10, 12 and ... more Forty-nine Manchega suckling lambs were used in this trial. Lambs were slaughtered at 10, 12 and 14 kg liveweight (cold carcass weight lower than 13 kg). The degree of fatness was assessed by three assessors on colour photographs of the carcasses, using the European Union scale for light lambs (EU), and another new scale developed in our laboratory (Suckling Lamb scale, SL). Carcass degree of fatness was reassessed using the same scales divided into 0.25 point-intervals (EUI, SLI). Carcasses were allocated into four groups by means of a tree classification algorithm (cluster analysis), according to 27 variates, namely muscle percentage, whole fat percentage, subcutaneous fat, intermuscular fat, kidney knob and channel fat percentage and muscle percentage, both in the carcass and in three joints (leg, best end neck plus loin, and shoulder). SL scale groups showed a higher number of variates well correlated to assessors' scoring than EU scale groups. Nevertheless, the EU scale showed significant between-groups differences in a higher number of variates (P< 0.01). Using 0.25-points interval scales, EUI scale scoring was the best correlated to tissue composition. However, most variates were better correlated to dorsal fat thickness measurement (4 cm back from last rib and 4 cm from the carcass midline) than to assessors' scoring. All four groups in the tree classification were statistically different from one another, but assessors only were able to detect differences between whole fat percentage in group 1 and the rest. These results suggest that it is possible to improve the photographic standards of the EU method by using a 0.25 points interval scale. In abattoir conditions, the new SL method (1.0 point intervals) proved to be better. Measure of dorsal fat thickness proved to be a very good predictor of carcass tissue composition, but it is a more expensive measure.
Boletín Agrario de la …, 2003
Biblioteca de la Universidad Complutense de Madrid, Base de datos de artículos de revistas, ...
Se ha estudiado el empleo de paja tratada con urea en la alimentacion de ovejas durante las prime... more Se ha estudiado el empleo de paja tratada con urea en la alimentacion de ovejas durante las primeras semanas de lactacion. Para ello `partiendo de un rebano de ovejas Manchegas se hicieron tres lotes de 7 animales de parto simple que se introdujeron con su cordero en boxes individuales desde al momento del parto hasta los cuarenta y cinco dias de lactacion. Los lotes difirieron en la cantidad de concentrado que recibian que fue de 200, 400 y 600g. por oveja y dia. La paja aportada desde el primer dia a voluntad recogiendose el rehusado tres veces por semana. Se hicieron controles semanales del peso de las ovejas y de los corderos. el consumo de paja fue mayor en las tres primeras semanas de control para el lote que recibio menor cantidad de concentrado no existiendo diferencias en el resto del periodo estudiado. Las ovejas perdieron peso en todos los lotes siendo menor la disminucion para las que recibieron mas concentrado. los corderos tuvieron crecimientos medios de 191g/dia no en...
Animals : an Open Access Journal from MDPI, 2021
Simple Summary Rubia de El Molar is in danger of extinction, and this work is part of a research ... more Simple Summary Rubia de El Molar is in danger of extinction, and this work is part of a research project funded by the Regional Government of Madrid that aims to know its productive characteristics to prevent its disappearance. The aim of this work is to study the effect of weight and sex on suckling lamb meat sensory characteristics of Rubia de El Molar breed. According to sensory characteristics, two weight groups of animals were detected: light carcasses (10 and 15 kg) and heavy carcasses (20 and 25 kg). Heavy carcasses’ meat was tougher, more elastic, and received lower pleasantness scores than light animals. Sex had a lower effect on meat sensory parameters than weight, and meat from male lambs showed higher flavour intensity and also higher pleasantness scores than female meat. Abstract Fifty-six Rubia de El Molar ovine breed lamb carcasses were divided into 8 groups (n = 7 per group) according to weight (10, 15, 20 and 25 kg) and sex (male and female) to study the effect of t...
Alimentaria, 2002
En la Comunidad de Madrid se elabora un queso de leche de cabra de la raza autoctona del Guadarra... more En la Comunidad de Madrid se elabora un queso de leche de cabra de la raza autoctona del Guadarrama. Se presenta en tres tipos comerciales: un queso fresco (consumido a los dos dias de fabricacion), un queso semicurado (madurado durante 2 meses) y uno curado (6 meses de maduracion). Los tres tipos se fabrican con leche pasterizada. A medida que avanza el proceso de maduracion se observa una disminucion del contenido en humedad, una disminucion del contenido en proteinas y un aumento del contenido en grasa del queso. Igualmente se produce una drastica disminucion del numero de microorganismos aerobios mesofilos y aerobios psicrofilos, y una disminucion menos acusada del numero de lactobacilos. Este grupo de microorganismos prolifera con posterioridad a los dos meses de maduracion. Los analisis instrumentales y sensoriales de textura muestran que, a medida que avanza la maduracion, se produce un incremento de firmeza y de la fracturabilidad, y una disminucion de la elacticidad del pro...
Se ha realizado el sacrificio de corderos machos simples de raza manchega a los 15 kg. p.v. (dest... more Se ha realizado el sacrificio de corderos machos simples de raza manchega a los 15 kg. p.v. (destete), 25 y 35 kg. p.v, tras el faenado de las canales, se ha diseccionado la media canal izquierda. De los resultados, se desprende que la mayoria de los organos prolongan su desarrollo mientras dura el del animal. Las canales son longilineal, de caracteristicas similares a las de otras razas espanolas. Los componentes de la canal se desarrollan segun el modelo disto-proximal. Los diferentes depositos grasos siguen el orden de desarrollo siguiente: pelvico, renal, intermuscular y subcutaneo. Las variables que mejor predicen la composicion tisular de la canal son las medidas del engrasamiento, y el porcentaje de los tejidos de la pierna (la grasa subdividida en los distintos depositos)