<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242021000300773</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v12i3.4866</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de los componentes del manejo antes, durante y después de la matanza y su asociación con la presencia de carne DFD en bovinos del noreste de México]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of the components of management before, during and after slaughter and their association with the presence of DFD beef in cattle from northeastern Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Loredo Osti]]></surname>
<given-names><![CDATA[Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez López]]></surname>
<given-names><![CDATA[Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barreras Serrano]]></surname>
<given-names><![CDATA[Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Figueroa Saavedra]]></surname>
<given-names><![CDATA[Fernando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez Linares]]></surname>
<given-names><![CDATA[Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz Albarrán]]></surname>
<given-names><![CDATA[Miguel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Baja California Instituto de Investigaciones en Ciencias Veterinarias ]]></institution>
<addr-line><![CDATA[Mexicali BC]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Tamaulipas Facultad de Medicina Veterinaria y Zootecnia &#8220;Dr. Norberto Treviño Zapata&#8221; ]]></institution>
<addr-line><![CDATA[ Tamaulipas]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2021</year>
</pub-date>
<volume>12</volume>
<numero>3</numero>
<fpage>773</fpage>
<lpage>788</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242021000300773&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242021000300773&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242021000300773&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Un total de 27 variables de manejo (antes, durante y después del sacrificio) en 394 bovinos fueron analizadas y utilizadas para determinar su asociación y valor explicativo con la presencia de carne DFD (Dark, Firm, Dry, por sus siglas en inglés), mediante las razones de probabilidad en un modelo de regresión logística múltiple. El estudio se realizó de noviembre de 2016 a agosto de 2017 en un rastro Tipo Inspección Federal localizado en el noreste de México. La presencia de carne DFD fue del 13.45 %. Se realizó un contraste entre clases para los factores evaluados mediante t Student y Ji cuadrada en función de la naturaleza de la variable como criterio de inclusión en la modelación logística. Diez de las variables mostraron significación estadística (P&lt;0.05) en estas pruebas, pero solo cuatro de ellas presentaron valor explicativo en el modelo logístico múltiple final (P&lt;0.01), las cuales fueron: el tiempo de espera previo a la muerte, un mal insensibilizado, el espesor de la grasa subcutánea y diferencial de pH de la canal establecido con 24 h de diferencia. Las dos primeras aumentaron la posibilidad en la presencia de carne DFD, por el contrario, el espesor de grasa y el diferencial de pH fueron inversamente proporcionales. Las cuatro variables incluidas en el modelo final estuvieron presentes en diferentes etapas y son de naturaleza distinta. Por esta razón, para prevenir de manera efectiva este problema se necesita una evaluación multicausal en todo el proceso de matanza.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract A total of 27 management variables (before, during and after slaughter) in 394 bovines were analyzed and used to determine their association and explanatory value with the presence of DFD (Dark, Firm, Dry) beef, using probability ratios in a multiple logistic regression model. The study was conducted from November 2016 to August 2017 on a Federal Inspection Type slaughterhouse located in northeastern Mexico. The presence of DFD beef was 13.45%. A contrast was made between classes for the factors evaluated by means of Student&#8217;s t and Chi-square according to the nature of the variable as a criterion for inclusion in logistic modeling. Ten of the variables showed statistical significance (P&lt;0.05) in these tests, but only four of them presented explanatory value in the final multiple logistic model (P&lt;0.01), which were: the waiting time prior to death, poor desensitization, the thickness of the subcutaneous fat and pH differential of the carcass established with 24 h of difference. The first two increased the possibility in the presence of DFD beef, on the contrary, the fat thickness and pH differential were inversely proportional. The four variables included in the final model were present at different stages and are of a different nature. For this reason, to effectively prevent this problem, a multicausal evaluation is needed throughout the slaughter process.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Carne]]></kwd>
<kwd lng="es"><![CDATA[Corte oscuro]]></kwd>
<kwd lng="es"><![CDATA[DFD]]></kwd>
<kwd lng="es"><![CDATA[Bovino]]></kwd>
<kwd lng="en"><![CDATA[Meat]]></kwd>
<kwd lng="en"><![CDATA[Dark cutting]]></kwd>
<kwd lng="en"><![CDATA[DFD]]></kwd>
<kwd lng="en"><![CDATA[Bovine]]></kwd>
</kwd-group>
</article-meta>
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