<?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>S2007-11242021000100306</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v12i1.5454</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Calidad sensorial de la carne de cabritos lechales criados en sistemas de producción basados en pastoreo]]></article-title>
<article-title xml:lang="en"><![CDATA[Sensory quality of meat from suckling kids of two indigenous Spanish goat breeds raised in grazing production systems]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vega Galán]]></surname>
<given-names><![CDATA[Francisco De la]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guzmán Guerrero]]></surname>
<given-names><![CDATA[José Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgado Pertíñez]]></surname>
<given-names><![CDATA[Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zarazaga Garcés]]></surname>
<given-names><![CDATA[Luis Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Cacho]]></surname>
<given-names><![CDATA[Pilar Ruiz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Galán-Soldevilla]]></surname>
<given-names><![CDATA[Hortensia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Sevilla Escuela Técnica Superior de Ingeniería Agronómica Departamento de Ciencias Agroforestales]]></institution>
<addr-line><![CDATA[Sevilla ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Huelva Campus de Excelencia Internacional Agroalimentario Departamento de Ciencias Agroforestales]]></institution>
<addr-line><![CDATA[Huelva ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Córdoba Departamento de Bromatología y Tecnología de los Alimentos ]]></institution>
<addr-line><![CDATA[Córdoba ]]></addr-line>
<country>Spain</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<volume>12</volume>
<numero>1</numero>
<fpage>306</fpage>
<lpage>317</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242021000100306&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242021000100306&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242021000100306&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En España, hay un interés creciente por la conservación de las razas caprinas autóctonas con formas de producción basadas en el pastoreo y por la posibilidad de transformación en producciones ecológicas. El objetivo ha sido evaluar las características sensoriales de la carne de cabrito lechal de dos razas autóctonas, criados en sistemas de producción convencional y ecológica, basados en el pastoreo. Se utilizaron 21 cabritos lechales de los cuales 12 fueron criados en un sistema ecológico (6 de raza Payoya y 6 de raza Blanca Andaluza) y 9 en un sistema convencional (3 de raza Payoya y 6 de raza Blanca Andaluza). El perfil sensorial de la carne se evaluó mediante un panel analítico. Con relación al sistema de explotación, los resultados obtenidos indican que las carnes procedentes de sistemas ecológicos tenían menos intensidad de olor y una textura más blanda, tierna y jugosa que las carnes del sistema convencional. Respecto a la raza, el estudio mostró que las carnes de cabrito de la raza Blanca Andaluza presentaron una intensidad de olor menor y una textura más blanda, tierna y jugosa que las carnes de cabrito de la raza Payoya. Estos resultados preliminares podrían ser favorables para la transformación de las explotaciones convencionales, basadas en pastoreo, a ecológicas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In Spain, there is growing interest in the conservation of native goat breeds in grazing production systems, and the possibility of conventional farms transitioning to organic. This requires a complete understanding of the repercussions of this transition, including its effect on end product sensory quality. An evaluation was done of the sensory attributes of suckling goat meat from two indigenous Spanish breeds (Payoya and Blanca Andaluza) raised in conventional and organic grazing production systems. Of the 21 suckling kids used, 12 were raised in an organic system (6 Payoya and 6 Blanca Andaluza) and 9 in a conventional system (3 Payoya and 6 Blanca Andaluza). Meat sensory profile was evaluated by an analytical panel. The meat from kids raised in organic systems had less intensity of smell and a softer, more tender and juicier texture than meat from the conventional systems. Meat from Blanca Andaluza kids exhibited lower odor intensity and a softer, more tender and juicier texture than the Payoya kid meat. These are promising preliminary results that highlight some of the benefits resulting from the transition from conventional to organic grazing systems for goat production.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Calidad sensorial]]></kwd>
<kwd lng="es"><![CDATA[Carne]]></kwd>
<kwd lng="es"><![CDATA[Cabrito]]></kwd>
<kwd lng="es"><![CDATA[Ecológico]]></kwd>
<kwd lng="en"><![CDATA[Sensory quality]]></kwd>
<kwd lng="en"><![CDATA[Kid meat]]></kwd>
<kwd lng="en"><![CDATA[Ecological]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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