Show simple item record

dc.contributor.authorLarivière-Lajoie, A.-S.
dc.contributor.authorCinq-Mars, D.
dc.contributor.authorGuay, F.
dc.contributor.authorBinggeli, S.
dc.contributor.authorDalmau, A.
dc.contributor.authorSaucier, L.
dc.contributor.otherProducció Animalca
dc.date.accessioned2022-01-24T12:04:15Z
dc.date.available2022-01-24T12:04:15Z
dc.date.issued2021-09-01
dc.identifier.citationLarivière-Lajoie, A. -S., Dancy Cinq-Mars, Frederic Guay, Simon Binggeli, Antoni Dalmau, and Linda Saucier. 2021. "Hierarchical Clustering As A Tool To Develop A Classification Scheme For Rabbit Meat Quality". World Rabbit Science 29 (3): 129. doi:10.4995/wrs.2021.14368.ca
dc.identifier.issn1257-5011ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1523
dc.description.abstractThis study aimed to characterise the quality of meat from commercially-raised rabbits. Animals came from five different producers and were laughtered in three different plants under provincial or federal inspection jurisdiction. Animal behaviour evaluated by scan sampling prior to feed withdrawal (FW) and transport, as well as blood lactate concentration at exsanguination, did not raise concerns with respect to stress. Stomach pH was higher (P=0.047) when the FW time was short (≤13.5 h), at a mean value of 2.23. All pH values measured 1 h post-mortem from the Biceps femoris (BF) and almost all (97.6%) from the Longissimus lumborum (LL) were higher than 6. Values for ultimate pH measured 24 h postmortem(pHu) ranged from 5.80 to 6.83 and from 5.70 to 6.70 for BF and LL muscles, respectively. The maximum meat drip loss recorded was 2.6%, while cooking loss reached 30%. Meat lightness (L*) and colour intensity (C*) for the long FW times (≥23 h) were no different from those with short and intermediate (15.5 to 17.3 h) FW times. However, these colour parameters were higher for the short FW time class compared to the intermediate FW time class (P<0.02). A hierarchical cluster analysis based on pHu, cooking loss and lightness (L*) from 200 rabbit loins was performed. Of the four clusters created, clusters 1 and 2 had the best and second-best meat quality, respectively. Clusters 3 and 4 had the lowest meat quality and presented DFD-like (dark, firm and dry) characteristics. Meat did not exhibit PSE-like (pale, soft, exudative) characteristics, even for the slaughter lot with the minimum mean pHu. Of the eight slaughter lots evaluated, more than 50% of the meat from three of them fell into clusters 3 and 4; all three were in the intermediate FW time class. Overall, the quality of rabbit meat analysed was acceptable for commercial use, but rather variable. This suggests that there are factors within the value chain that are not yet fully controlled and require further investigation.ca
dc.format.extent21ca
dc.language.isoengca
dc.publisherWorld Rabbit Science Association (WRSA)ca
dc.relation.ispartofWorld Rabbit Scienceca
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.titleHierarchical clustering as a tool to develop a classification scheme for rabbit meat qualityca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.subject.udc636ca
dc.identifier.doihttps://doi.org/10.4995/wrs.2021.14368ca
dc.contributor.groupBenestar Animalca


Files in this item

 
 

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-ShareAlike 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-sa/4.0/
Share on TwitterShare on LinkedinShare on FacebookShare on TelegramShare on WhatsappPrint