Resumen

QUISPE MAMANI, María Eugenia  y  SEVERO CHOQUE, Daniel. Determinación del pH ante morten y post morten en llamas (Lama glama) de 3 años en el Centro de Machaje Ancestral Katacora del cantón Okoruro del departamento de La Paz. Agro-Vet [online]. 2020, vol.4, n.2, pp. 517-520. ISSN 2523-2037.

Abstract The pH that is caused in the camelid as a result of the slaughter and the stages that are carried out before slaughter, influence the commercial quality of the meat pieces. The technological proeess and the stages that are carried out, such as the rest where the animal recovers its energy and conditions after the trip so that it feeds and recovers its energy. The desensitization or knocking out the animal quickly without stressing it is important to have good organoleptic characteristics and a correct pH. The skin is removed first manually and the proeess is immediately followed with a skinner to prevent the skin from cooling. The evisceration and separation of the red and white viscera to prevent possible fermentation and división of the canal for cleaning that guarantees quality. The amount of lactic acid generated by the animal depends on the amount ofgly cogen consumed at the time of slaughter.

Palabras llave : pH de la carne camélida; faeneo.