<?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>S2007-11242024000300534</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v15i3.6625</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización de mataderos ovinos para la producción de barbacoa en un municipio del altiplano central de México]]></article-title>
<article-title xml:lang="en"><![CDATA[Characterization of sheep slaughterhouses for barbacoa production in a municipality in the Central Mexican Plateau]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Archundia Velarde]]></surname>
<given-names><![CDATA[Enrique Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velázquez Garduño]]></surname>
<given-names><![CDATA[Gisela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Osorio Avalos]]></surname>
<given-names><![CDATA[Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Terreros Mecalco]]></surname>
<given-names><![CDATA[Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mariezcurrena Berasain]]></surname>
<given-names><![CDATA[María Antonia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Tecnológica del Valle de Toluca  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma del Estado de México Facultad de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[Toluca ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<volume>15</volume>
<numero>3</numero>
<fpage>534</fpage>
<lpage>554</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242024000300534&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242024000300534&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242024000300534&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Asegurar la calidad e inocuidad de la carne de animales de abasto es tema de preocupación mundial. De los factores que se deben cuidar están las actividades que generan estrés al animal durante el manejo ante-mortem (transporte, descanso y aturdimiento) y el manejo de la canal post-mortem (maduración y almacenamiento), aunado a las prácticas de higiene en instalaciones y personal. El objetivo del trabajo fue caracterizar unidades de matanza ovina con base a la normatividad mexicana vigente dentro del municipio de Capulhuac de Mirafuentes, Estado de México. Para lo cual, se realizó un análisis de componentes principales (CP), destacando que los que representaron mayor variabilidad en los centros de matanza fueron el precio de las canales y sus productos, lugar de comercialización, volumen de matanza, sexo del animal e inocuidad de las canales, los cuales representaron el 50.4 % de la varianza explicada. Así mismo se realizó un análisis de conglomerados el cual representó la integración de cuatro grupos de descriptores de matanza (P&lt;0.05). Como resultados se encontró que 65 % de animales son faenados en locales comerciales y casas habitación, los cuales no cumplen con la tecnificación descrita en la normatividad; además de que presentan manejos deficientes ante-mortem y post-mortem de animales; también se observó que el 98.3 % de los establecimientos utiliza un método de matanza denominado descabellado, no reportado en la NOM-033-SAG/ZOO/ 2014, aunado al desconocimiento del personal en temas de bienestar animal. Afectando la calidad e inocuidad de la carne y poniendo en riesgo la salud de los consumidores.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Ensuring the quality and safety of meat from slaughter animals is a matter of global concern. Among the factors that must be taken care of are the activities that generate stress to the animal during antemortem handling (transport, rest, and stunning), postmortem carcass handling (aging and storage), and hygiene practices in facilities and staff. This work aimed to characterize sheep slaughter units within the municipality of Capulhuac de Mirafuentes, State of Mexico, based on current Mexican regulations. For this, a principal component (PC) analysis was carried out, highlighting that those that represented the highest variability in the slaughter centers were the price of the carcasses and their products, place of marketing, slaughter volume, sex of the animal, and safety of the carcasses, which represented 50.4 % of the explained variance. A cluster analysis was also carried out, which represented the integration of four groups of slaughter descriptors (P&lt;0.05). As a result, it was found that 65 % of animals are slaughtered in commercial premises and houses that do not comply with the technification described in the regulations; they also present deficient antemortem and postmortem handling of animals; it was also observed that 98.3 % of the establishments use a slaughter method called &#8220;descabellado&#8221; (pithing), not reported in NOM-033-SAG/ZOO/2014, coupled with the lack of knowledge of the staff on animal welfare issues. This affects the quality and safety of meat and puts consumers&#8217; health at risk.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Mataderos]]></kwd>
<kwd lng="es"><![CDATA[Inocuidad]]></kwd>
<kwd lng="es"><![CDATA[Bienestar animal]]></kwd>
<kwd lng="es"><![CDATA[Calidad de la carne]]></kwd>
<kwd lng="es"><![CDATA[Clúster]]></kwd>
<kwd lng="en"><![CDATA[Slaughterhouses]]></kwd>
<kwd lng="en"><![CDATA[Safety]]></kwd>
<kwd lng="en"><![CDATA[Animal welfare]]></kwd>
<kwd lng="en"><![CDATA[Meat quality]]></kwd>
<kwd lng="en"><![CDATA[Cluster]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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