<?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>2448-6132</journal-id>
<journal-title><![CDATA[Abanico veterinario]]></journal-title>
<abbrev-journal-title><![CDATA[Abanico vet]]></abbrev-journal-title>
<issn>2448-6132</issn>
<publisher>
<publisher-name><![CDATA[Sergio Martínez González]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2448-61322020000100503</article-id>
<article-id pub-id-type="doi">10.21929/abavet2020.19</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Edad de sacrificio y tiempo de muestreo sobre pH y color de la carne de ovinos de pelo]]></article-title>
<article-title xml:lang="en"><![CDATA[Sampling time and age at sacrifice over pH and meat color in hair sheep]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jaramillo-López]]></surname>
<given-names><![CDATA[Esaúl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Peraza-Mercado]]></surname>
<given-names><![CDATA[Gwendolyne]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Itzá-Ortiz]]></surname>
<given-names><![CDATA[Mateo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Ciudad Juárez Instituto de Ciencias Biomédicas ]]></institution>
<addr-line><![CDATA[Ciudad Juárez Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>10</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2448-61322020000100503&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2448-61322020000100503&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2448-61322020000100503&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN: El objetivo del presente trabajo fue evaluar la edad al sacrificio, hora de muestreo de la canal y músculo sobre el pH y color de la carne en corderos y ovejas. Se utilizaron 25 ovinos, 14 hembras y 11 machos, con un peso de 41.06±0.064 kg y 28.244±2.435, respectivamente. La edad de las hembras fue de 2.32 años y los machos menores de 1 año, de fenotipos de pelo indefinidos. Se sacrificaron por el método del degüelle. Después de la evisceración se realizó la primera lectura de pH, así como el color de la carne, posteriormente se tomó una muestra del músculo Femoral, 24 h después se realizó la segunda lectura del pH y color en este músculo. Los datos obtenidos se analizaron con un diseño de bloques completamente al azar. El tiempo de muestreo afecto el pH (P&lt;0.01) al tiempo cero fue de 6.081±0.057 vs 5.264±0.017. Para el color no hubo efecto (P&gt; 0.05) de la edad para, L* a* y b*. Sin embargo, el tiempo de muestreo afecto los valores de L* y b* (P&lt;0.01). La edad no afecto el pH y el color de la carne, sin embargo, la hora de muestreo afecto ambas variables.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT: The objective of the present work was to evaluate the age at slaughter, carcass and muscle sampling time on the pH and meat color in lambs and sheep. The 25 sheep, 14 females and 11 males, weighing 41.06 ± 0.064 kg and 28.244 ± 2.435, respectively, were used. The age of the females was 2.32 years, and the males younger than 1 year, of undefined hair phenotypes. They sacrificed themselves by the disgorging method. After evisceration, the first pH reading was taken, as well as the color of the meat, then a sample of the Femoral muscle was taken, 24 h later, the second pH and color reading was taken in this muscle. The data obtained was analyzed with a completely randomized block design. The sampling time affected the pH (P &lt;0.01) at zero time was 6,081 ± 0.057 vs 5,264 ± 0.017. For color there was no effect (P&gt; 0.05) of age for, L*, a* and b*. However, the sampling time affected the L * and b * values (P &lt;0.01). Age did not affect the pH and color of the meat, however, the sampling time affected both variables.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[tiempo de muestreo]]></kwd>
<kwd lng="es"><![CDATA[color]]></kwd>
<kwd lng="es"><![CDATA[pH]]></kwd>
<kwd lng="en"><![CDATA[time-sampling]]></kwd>
<kwd lng="en"><![CDATA[color]]></kwd>
<kwd lng="en"><![CDATA[pH]]></kwd>
</kwd-group>
</article-meta>
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